About this recipe:The traditional ragout involves slow cooking over low heat, but this is a relatively simple, quick and meatless version made by pan-frying tomatoes, mushrooms and onion in olive oil and simmering for just 20 minutes. Basil and seasoning are stirred in at the end for a lovely, healthy veg 'sauce' that can be served as a side dish on its own or over hot cooked pasta as a vegetarian main.
2 tablespoons olive oil
150g chopped onion
4 tomatoes, cut into wedges
150g sliced white mushrooms
4 tablespoons chopped fresh basil
salt and black pepper to taste
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Method Prep:15min › Cook:25min › Ready in:40min
Heat the olive oil in a large frying pan over medium-low heat and cook and stir the onion for about 5 minutes, until translucent. Add the tomato wedges and mushrooms and simmer, stirring occasionally, for about 20 minutes, until the tomatoes and mushrooms are cooked through and the sauce is reduced and thickened.
Sprinkle on the basil, salt and pepper and stir to combine.