• Ma Dashper

Ragu sauce (v) (serves 6, preparation time 20 minutes, cooking time 2 hours plus)

This is a great general Italian sauce that can be use with meatballs, plain with pasta or as a base for lasagne.


  • 3 tablespoons of olive oil;

  • 2 onions, finely chopped;

  • 2 large carrots, finely chopped;

  • 4 celery stalks,finely chopped;

  • 2 dried red chillies (optional)

  • 2 large tomatoes chopped finely;

  • 1 carton of pasata;

  • 3 x 390g carton of chopped tomatoes;

  • 2 small handfuls of brown lentils;

  • Large handful each of basil, thyme, marjoram and parsley, finely chopped;

  • Seasoning.

Here’s what you do:

Step 1 - Put the oil over a low to medium heat in alarge pot.

Step 2 - When the oil is hot add the onions and cook until softened, but not brown.

Step 3 - Add the carrot, celery and tomatoes and sweat down for about 10 minutes.

Step 4 - Add the chillies (if using), pasata, chopped tomatoes, lentils, herbs and seasoning.

Step 5 - Simmer the sauce for at least 2 hours, longer if possible. Keep an eye on the sauce and add a little water from time to time while stirring.

That gives you the basic recipe, but here are some extra tips should you need them:

Option 1 - If you want to spice this up a bit, you can add some more paprika.

Option 2 - If you prefer a less chunky soup, you can liquidize half or all of the soup to reach your desired texture. I like to do this anyway as you then taste all of the flavours with every mouthful.

Kitchen implements required:

  • Chopping board

  • Sharp knife

  • Large pot

#vegetarian #ragu #sauce #italy

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© 2015 by Fay Dashper-Hughes. 


Where some of the recipes on this website might have started out as recipes from published chefs, I have amended them and developed them to my taste. Where they remain materially similar to the original recipe I have endeavoured to make sure that the original recipe was already freely available, and I always credit the source. No infringement of intellectual property rights is intended.