As comforting as a traditional bolognese but filled with all the nutrition of a big bowl of veg! The base is a cauliflower soffrito, where mushrooms are added for richness and miso paste for that savoury umami. You certainly don't have to be vegetarian to love this dish and if we haven't won you over already, the leftover sauce makes for a ripper lasagne or pie!
1 Head of Cauliflower
2 Celery stalks
1 Brown Onion
6 Garlic cloves
400g Mushrooms, roughly chopped
125ml Olive Oil
Fresh rosemary, Thyme and Parsley (or whatever you have on hand, oregano, thyme, sage, basil)
3 tbsp Tomato Paste
2 tbsp Miso Paste
1 Jar of Passata or 2 x tin Tomatoes
1C Red Wine
1 tbsp Balsamic Vinegar
2 tsp Smoked Paprika
½ C Parmesan grated'
Put cauliflower, celery, carrots, onion and garlic into a food processor and process until roughly chopped.
Heat oil in a saucepan over medium heat and once hot, add all of the veggies.
Saute for at least 15 mins over medium-low heat.
Add tomato paste, miso paste, balsamic and smoked paprika and stir through.
Add tomatoes and wine and bring to boil before turning low to a simmer.
Simmer for around 2 hours.
If it looks a little dry, add some stock or water to loosen.
Stir through the herbs and season with salt and pepper.
Serve with spaghetti, use through a lasagne or make individual pies with puff pastry.
Our healthier take on Cacio Pepe, with the added goodness of greens! The brocollinni is taken to the point of being slightly charred, so it adds a real savoury flavour along with great texture to the dish. It's a dish that can be whipped up using mostly pantry staples and it served up in less than half an hour! You can sub the brocollinni out for any kind of veg and you could also add in some dry cured bacon for a little more richness.
In the spirit of spring, we've used our Slow Cooked Lamb Shoulder for some bloody tasty tacos! We prepared it with slices of orange, onion, dried morita chilli and cumin and then sandwiched it in a corn tortilla with a tomatillo salsa and cabbage. Using our slow cooked lamb shoulder has made what is usually a 3-4 hour cook, into a quick and easy dinner that you can even cook mid week!
Choripan is an iconic street food in Argentina and is such a simple sandwich, but absolutely packed with flavour. It involves cooking a fresh chorizo sausage until nicely charred and placing it in a roll which is then slathered with a bright, savoury oil of parsley, garlic and chilli.