06

Ragu-ouille

Prep Time:

20 Minutes

Cook Time:

60 Minutes

Serves:

2 Servings

About the Recipe

There is nothing quite as delicious as slow cooked ragu and ratatouille, so why not have best of both worlds with this creation that I like to make to give that special feeling of gut-health ‘amore.

- Sunni Patel, PhD


The antioxidants from the vegetables and herbs are a sure fire way of keeping the free-radicals at bay.


If you choose to use mushroom mince it will provide additional sources of Vitamins C, B6, D and other micronutrients - Iron and Magnesium, where soya mince will provide additional protein (14.9g per 100g)

Ingredients

  • Olive oil

  • 1 tsp minced garlic 

  • ½ tsp dried oregano

  • ½ tsp dried basil

  • ½ tsp dried marjoram

  • ½ tsp dried thyme

  • ½ tsp dried rosemary

  • 2 medium carrots (diced)

  • 2 medium onions (diced)

  • 3 celery sticks (diced)

  • 400g passata 

  • 1 veg stock cube

  • 100ml water

  • 200g mushrooms (minced) or soya mince, or 200g and courgette

  • 1 large pepper (diced)

       Topping:

  • 1 courgette

  • 1 aubergine

  • 3 tomatoes 

  • Olive oil

  • Dried herbs

Preparation

Step 1


To a pot, add 3 tbsp olive oil, garlic and all the herbs and lightly fry for a minute or so (until you smell the aroma of the herbs) before adding the carrots, onions and celery.



Step 2


Once the vegetables are slightly softened add the passata, stock cube and water until the cube is fully dissolved in the mixture.



Step 3


Add the mince and peppers and cook on a medium heat for 10 minutes until you have a thick consistency.



Step 4


Whilst the ragu mix is cooking cut the topping vegetables (courgette, aubergine and tomato) into 3mm thin slices using a mandolin or a knife.



Step 5


Put the ragu mixture into an oven-proof deep dish and cool completely.



Step 6


Top the mixture with alternating slices of courgette, aubergine and tomatoes until you have covered the dish.



Step 7


Sprinkle with olive oil and herbs, cover loosely with aluminium foil and bake in the oven for 30 minutes at 180°C, and a further 10 minutes without the foil to brown the vegetables.



Step 8


Serve with a side salad.