Slow Roast Rustic Ragu

Say hello to BOSH! Ready Meals now at Tesco.

Packed with protein, loaded with plant goodness, and bursting with bold flavour, they’re the easiest way to bring epic plant-based energy to your dinner table.

Shop Now

Serves: 2

Ingredients

For the Ragu

200g tempeh
300g mushrooms (e.g. chestnut, oyster or shiitake)
1 large onion
1 carrot
1 celery stalk
4 garlic cloves
250g cherry tomatoes
1 400g chopped tomatoes
400ml vegetable stock
2 tbsp tomato purée
2 tsp sugar
4 tbs Kikkoman soy sauce (divided)
6 sprigs thyme
2 bay leaves
250g tagliatelle
To serve
Fresh basil leaves

Before you start

Preheat your oven to 170°C | Large ovenproof frying pan/pot OR Large frying pan and ovenproof dish | Large pot

Step 1

Prepare the ingredients

Coarsely grate the tempeh, mushrooms, onion, carrot, celery and mince the garlic

Ingredients

200g tempeh
300g mushrooms (e.g. chestnut, oyster or shiitake)
1 large onion
1 carrot
1 celery stalk
4 garlic cloves
250g cherry tomatoes
1 400g chopped tomatoes
400ml vegetable stock
2 tbsp tomato purée
2 tsp sugar
4 tbs Kikkoman soy sauce (divided)
6 sprigs thyme
2 bay leaves
250g tagliatelle
To serve
Fresh basil leaves

Step 2

For the Ragu

In the large ovenproof frying pan, heat the olive oil over medium high heat
Add the tempeh and mushrooms and cook for 8-10 minutes until deep golden
Add in 2 tbsp Kikkoman soy sauce and cook for 1 minute or until sticky and caramelised
Add the cherry tomatoes, onion, carrots, celery for a few minutes
Add the tomato purèe, garlic and cook for 30 seconds before adding in the tinned tomatoes, vegetable stock, thyme and bay leaves and bring to a simmer

Ingredients

200g tempeh
300g mushrooms (e.g. chestnut, oyster or shiitake)
1 large onion
1 carrot
1 celery stalk
4 garlic cloves
250g cherry tomatoes
1 400g chopped tomatoes
400ml vegetable stock
2 tbsp tomato purée
2 tsp sugar
4 tbs Kikkoman soy sauce (divided)
6 sprigs thyme
2 bay leaves
250g tagliatelle
To serve
Fresh basil leaves

Step 3

Roast the ragu

Roast in the oven for 60-70 minutes, stirring halfway through, until thick, jammy and slightly charred on top

Ingredients

200g tempeh
300g mushrooms (e.g. chestnut, oyster or shiitake)
1 large onion
1 carrot
1 celery stalk
4 garlic cloves
250g cherry tomatoes
1 400g chopped tomatoes
400ml vegetable stock
2 tbsp tomato purée
2 tsp sugar
4 tbs Kikkoman soy sauce (divided)
6 sprigs thyme
2 bay leaves
250g tagliatelle
To serve
Fresh basil leaves

Step 4

For the pasta

10 minutes before the ragu is finished, bring a large pot of salted water to a boil
Cook the pasta according to package instructions until al dente
Reserve some pasta water, drain and set aside

Ingredients

200g tempeh
300g mushrooms (e.g. chestnut, oyster or shiitake)
1 large onion
1 carrot
1 celery stalk
4 garlic cloves
250g cherry tomatoes
1 400g chopped tomatoes
400ml vegetable stock
2 tbsp tomato purée
2 tsp sugar
4 tbs Kikkoman soy sauce (divided)
6 sprigs thyme
2 bay leaves
250g tagliatelle
To serve
Fresh basil leaves

Step 5

Combine and serve

Remove the thyme sprigs and bay from the ragu and stir through the remaining Kikkoman soy sauce
Add the pasta, and toss with the ragu
Taste and season with Kikkoman soy sauce, salt and pepper
Serve with extra virgin olive oil, fresh cracked black pepper and basil leaves to garnish

Ingredients

200g tempeh
300g mushrooms (e.g. chestnut, oyster or shiitake)
1 large onion
1 carrot
1 celery stalk
4 garlic cloves
250g cherry tomatoes
1 400g chopped tomatoes
400ml vegetable stock
2 tbsp tomato purée
2 tsp sugar
4 tbs Kikkoman soy sauce (divided)
6 sprigs thyme
2 bay leaves
250g tagliatelle
To serve
Fresh basil leaves

Say hello to BOSH! Ready Meals now at Tesco.

Packed with protein, loaded with plant goodness, and bursting with bold flavour, they’re the easiest way to bring epic plant-based energy to your dinner table.

Shop Now