Page title and description
Cook's notesIt’s important to cook the beetroot out before adding the wine, stock and tomatoes otherwise the flavour and texture will be lost.
For the ragu sauce
- olive oil, for frying
- 1 onion, peeled & diced
- 1 celery stick, diced
- 1 carrot, diced
- 2 garlic cloves, grated
- 2 bay leaves
- 1 tsp dried oregano
- 1 tsp dried rosemary
- 3 medium beetroots, peeled & grated
- 125ml red wine
- 2 400g tins of chopped tomatoes
- 2 tbsp tomato puree
- 1 vegetarian stock cube
- 60g pine nuts (optional)
For the gremolata:
- small bunch of parsley
- 1 garlic clove, peeled & grated
- zest of 1 lemon
Prep time: 10 min
Cooking time: 50 min
Step 1Heat a generous glug of olive oil in a large frying pan. Slowly soften the onion, celery, carrot and garlic on a low heat until soft.
Step 2Add the bay leaves, oregano and rosemary and stir. Add the grated beetroot and a pinch of salt. Turn the heat up and cook the beetroot for about 10 minutes, stirring frequently. You will see the moisture coming out of the beetroot and then evaporating.
Step 3Add the wine and allow the alcohol to cook off a little then add the tomatoes, tomato puree and stock cube. Half fill one of the tomato tins with water and add that too. Turn to a low heat and allow to simmer and reduce for at least 30 minutes.
Step 4To make the gremolata, finely chop the parsley together with the lemon zest and garlic in a pile on a chopping board. Toast the pine nuts in a dry frying pan, if using.
Step 5Serve the ragu with pasta of your choice and garnish with the gremolata and pine nuts, if using.
Step 6If cooking in advance, keep in the fridge and use within 5 days. Alternatively, freeze to keep it for longer.