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Mary Berry’s Spaghetti with Veggie Ragu

Mary Berry's veggie ragu is the perfect meat-free alternative to spaghetti Bolognese. The delicate sauce is packed with vegetables and pulses to create a healthy twist on a classic.

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Introduction

Just like a meat bolognese, this veggie version is a jumble of lovely vegetables in a basil and tomato sauce. Serve with spaghetti, tagliatelle or linguine. It is important to chop all the vegetables very finely, for a delicate sauce.

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Ingredients

300g (10½oz) spaghetti
30g (1oz) Parmesan shavings, to serve
For the Veggie Ragu:
2 tbsp olive oil
1 large onion, finely diced
1 celery stick, finely diced
1 red pepper, deseeded and finely diced
1 small courgette, finely diced
115g (4oz) button mushrooms, finely diced
2 large garlic cloves, finely grated
150ml (¼ pint) red wine
1 x 400g tin chopped tomatoes
2 tbsp sun-dried tomato paste
1 tsp sugar
75g (3oz) baby spinach, roughly chopped
2 tbsp freshly chopped basil leaves

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Method

To make the ragu sauce, heat the oil in a medium saucepan over a high heat. Add the onion, celery and red pepper and fry for a few minutes. Add the courgette, mushrooms and garlic and fry for 3–4 minutes.

Stir in the wine, tomatoes, tomato paste and sugar and season with salt and freshly ground black pepper. Bring up to the boil, then reduce the heat, cover with a lid and simmer for about 20 minutes, or until softened and reduced to a thick sauce.

Add the spinach and basil and stir until wilted. Check the seasoning.

Meanwhile, cook the spaghetti in boiling salted water according to the packet instructions. Drain and tip the pasta into the sauce, mixing well.

Serve piled into warm bowls with shavings of Parmesan.

Mary’s Tips: Sauce can be made up to 6 hours ahead and reheated. Ragu sauce freezes well.

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