Loaded Garlic bread

With Veggie Ragu

A staple ragu recipe is so great to have on hand, just like a mince version, you can put it on anything! The key I've found, is in the texture. My food processor is my godsend here but I've done it many a times just chopping or even grating. You can use literally whatever veggies you have, carrots, cauliflower, courgette, mushrooms, pumpkin, capsicum - whatever floats your boat. Cauliflower is a great bulk and good for texture and TRUST ME you cannot taste it/wouldn't know it was there.

Serves 4-6

1 onion

3-5 cloves garlic

1/2 head cauliflower or 400g mushrooms

2 courgettes or carrots

2 tsp Italian herbs

2 Tbsp tomato paste

1/2 cup veggie stock

1 can chopped tomatoes

1 can lentils

1 Tbsp soy sauce

1 Tbsp sweet chilli sauce or honey

Place the onion, garlic and veggies in a food processor and pulse on "chop" mode. Alternatively chop everything as small as possible or even grate it (great for hiding from kiddos).

Heat a little oil in a large fry pan or pot on medium heat and cook veggie mixture for 5-7 minutes, until starting to soften. Add Italian herbs and tomato paste and cook a further 2 minutes.

Add stock, tomatoes and lentils and reduce the temperature to low, cook the mixture down until no liquid remains, 8-10 minutes.

Stir through soy sauce and sweet chilli sauce, then taste for seasoning, add salt and pepper as desired. Now you have the perfect ragu for many uses!

Here I cooked a piece of garlic bread, spread the ragu on top then added some mozzarella cheese and grilled that until melted - DEVINE. Also perfect for spaghetti bolognese or “mince” on toast 😉