Vegetarian Ragù

Step 1

Dice 100 g white onion, 75 g carrot and 50 g celery finely. Add 2 tbsp olive oil to a pot and heat on medium. Add diced vegetables for ⏲ 3 min until onion is translucent.

Step 2

Add 200 ml water to pot and bring to a light boil. Add 2 pcs vegtable stock cube and wait until disolved.

Step 3

In a dry pan, add 1.5 cup sunflower mince and toast while stirring on medium-high heat for ⏲ 1 min or until the sunflower mince starts turning brown. Add 2 tbsp olive oil and stir to spread. Toast for another ⏲ 30s.

Step 4

Add the toasted sunflower mince to the vegetable stock, and stir. Once stock is almost entirely absorbed by the sunflower mince, add 700 g tomato sauce. You can add another 50 ml water to get the last remaining sauce from the tomato sauce bottle.

Step 5

Heat sauce on medium-low heat (should be boiling lightly), uncovered, for ⏲ 15 min. If sauce is too thick, add small amounts of water.