Magu ~ Mushroom Ragu

When you think about pantry sauces it's great to have access to a good tomato, a zingy pesto, a 'creamy' white sauce and rich ragu. As I couldn't find a good veggie ragu that checked the boxes of richness, flavor and texture, I decided to develop my own that would work with pasta, spooned on top of mash potato, or layered in a lasagne. 

I hope you like it too.

Ingredients: Onion, garlic, carrot, celery, portobello mushrooms, cauliflower, crushed tomatoes, pomegranate juice, red miso(organic soybeans, rice koji (koji spores, aspergillus oryzae) sun dried sea salt, water), tomato paste, fresh oregano, red pepper flakes, salt, olive oil, tamari.

Allergens: Soy, garlic, onion.

1 jar is 8oz

Serving suggestions; 

***The sauce is quite thick so add a little water to loosen it.

‘I have no time’: Warm up in a skillet, add the pasta, maybe a few leaves or arugula and you're good to go. OR  spoon it into a jacket potato (Baked potato)

‘I have some time’: Make mashed potatoes or polenta and once ready, heat through the Magu in a skillet and generously ladle on top. Sprinkle with fresh herbs, a mix of fresh oregano, parsley  or torn basil would work well with this.

‘I have loads of time’: Use this as a layer in a home made lasagne with our slow cooked tomato sauce