Vegan bean and tomato ragu
We love the fact that this hearty ragu sauce can be ready to go in just 30 minutes and doesn't require hours and hours of cook time. And you only need one pot to make it! The addition of cannellini beans really gives heft and substance to this delicious sauce. It features sautéed onion and garlic that are flavoured with fresh rosemary and a pinch of red pepper flakes (feel free to increase the amount if you prefer a spicier sauce). Stir in the canned diced tomatoes and beans, then let it simmer away until the flavours have melded. Add some fresh basil, and your comforting, satisfying sauce is ready to go.
1 medium, finely chopped
2 clove(s), crushed
1 tsp, finely chopped
Dried chilli flakes
Canned diced tomatoes
¾ cup(s), (180g)
Canned cannellini beans, rinsed, drained
1 400g can, (1 x 400g can)
2 tbs, chopped
1 x 3 second spray(s)
- Lightly spray a medium non-stick frying pan with oil and heat over medium heat. Cook onion, stirring, for 5-7 minutes or until softened. Season with salt and pepper.
- Add garlic, rosemary and chilli flakes and cook, stirring, for 1 minute or until fragrant.
- Add tomatoes and beans and stir to combine. Bring to the boil then reduce heat and simmer, covered, for 5 minutes or until thick. Stir in basil and serve.