Traybake Ragù

Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Course Main Course
Cuisine ottolenghi
Servings 4 people

Ingredients
  

  • 3 carrots peeled and chopped into large chunks (250g)
  • 2 onions peeled and chopped into large chunks (300g)
  • 300 g oyster mushrooms roughly chopped
  • 60 g dried porcini roughly blitzed
  • 4 garlic cloves crushed
  • 3 –4 plum tomatoes chopped into large chunks (350g)
  • 120 ml olive oil
  • 70 g white miso paste
  • 40 g rose harissa adjust according to the brand you are using
  • 4 tbsp tomato paste
  • 90 ml soy sauce
  • 2 tsp cumin seeds crushed
  • 180 g dried brown or green lentils
  • 100 g pearl barley
  • 1 litre vegetable or chicken stock
  • 160 g coconut cream
  • 100 ml red wine salt and black pepper

Instructions
 

  • Preheat the oven to 190°C fan.
  • Working in batches, put the first six ingredients into a food processor and pulse until everything is very finely chopped (or very finely chop everything by hand if you don’t have a food processor).
  • Put the chopped vegetables into a large, 36cm x 28cm non-stick high-sided baking tray with the oil, miso, harissa, tomato paste, soy sauce and cumin seeds and mix very well. Bake for 40 minutes, stirring halfway through, until browned around the edges and bubbling.
  • Reduce the heat to 180°C fan.
  • Add all the remaining ingredients to the tray, along with 150ml of water, ⅓ teaspoon of salt and a very generous grind of black pepper. Stir very well, scraping the crispy sides and bottom with a spatula. Cover tightly with foil and bake for another 40 minutes. Remove the foil and bake for a final 5 minutes. Set aside to rest for 15 minutes for the sauce to be absorbed a little before serving.
original recipe

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