Vegetable & Walnut Ragu

Serves: 4

You will need

1 tbsp oil
400g sweet potatoes, peeled and diced
1 onion, chopped (180g)
1 red pepper, diced (180g)
100ml red wine
50g sun dried tomato paste
250g cherry tomatoes, halved
400g can chopped tomatoes
100g California Walnut Halves
250ml vegetable stock
1 courgette, diced (170g)
25g basil, shredded

To serve:

Cooked spaghetti
Grated Parmigiano Reggiano



Directions

1. Heat the oil in a large saucepan and fry the sweet potatoes, onion and pepper for 5 minutes. Add the wine and reduce by half.  Stir in the remaining ingredients except courgette and basil and bring to the boil, cover and cook for 15 minutes.

2. Remove the lid and add the courgette, simmer for 20 minutes until the sauce has reduced, season to taste and stir in the basil.  Serve with cooked spaghetti and grated cheese.

Cooks tip

Add diced pancetta or chorizo with the sweet potato for extra flavour. Great served with other shapes of pasta or rice.

Recipe courtesy of California Walnuts



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