Slow-Cooked Rosemary and Red Wine Mushroom Ragu

My husband thinks this is hands down the best vegetarian ragu he’s ever had, and our toddler Alba, who usually only eats pasta by carefully scraping off any sauce, will eat this by the bowlful – it’s that good. The sauce freezes really well too, so it’s perfect for those just-back-from-holiday moments when you’re starving and there’s nothing in the fridge for dinner. Top with vegan (page 230 of The Green Cookbook) or veggie parmesan and you’ve got an instant feast.