Cook
55m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Preheat oven to gas mark 8. Mix mushrooms, oil, smoked paprika, thyme, chilli flakes, and dried oregano in a bowl.
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For
4
M
I
500
g
Mushrooms, finely chopped
500
ml
Vegetable stock
250
g
Cherry tomatoes, skins removed
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Per Serving
Calories
350kcal
Fat
12g
Saturates
2g
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Pro Tip✨: For an even richer flavour, let the ragù simmer for the full 4 hours—low and slow is the key to unlocking deep, caramelised notes. If you're short on time, you can blend a portion of the sauce before adding it back to the pan for extra thickness and depth.
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Cook
55m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Preheat oven to gas mark 8. Mix mushrooms, oil, smoked paprika, thyme, chilli flakes, and dried oregano in a bowl.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
4
M
I
500
g
Mushrooms, finely chopped
500
ml
Vegetable stock
250
g
Cherry tomatoes, skins removed
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
350kcal
Fat
12g
Saturates
2g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Pro Tip✨: For an even richer flavour, let the ragù simmer for the full 4 hours—low and slow is the key to unlocking deep, caramelised notes. If you're short on time, you can blend a portion of the sauce before adding it back to the pan for extra thickness and depth.
Only visible to you
Made it?
Cancel
