The Self-Care Cookbook rich ragu - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food The Self-Care Cookbook rich ragu By You Magazine - January 3, 2020 This simple, rich ragu from The Self-Care Cookbook is delicious served with any type of pasta or veggie noodles, such as butternut squash or courgette. Adding spinach ups the vitamins and iron to help combat tiredness. The walnuts provide extra protein and energy, as well as the wonderful mood-boosting mineral selenium, which helps reduce anxiety and sets off those happy hormones. Gemma Ogston SERVES 3-4 PREP 15 mins COOK 20 minutes olive oil 1 small onion, peeled and finely chopped 4 garlic cloves, peeled and chopped 400g tin chopped tomatoes a few sundried tomatoes, rehydrated (or from a jar in olive oil), chopped sea salt and freshly ground black pepper 1 tsp brown sugar 2 tsp oregano a bunch of basil 300g pasta or veggie noodles 150g spinach, chopped 200g walnuts, chopped freshly chopped parsley, to serve 1. Heat some olive oil in a large saucepan and cook the onion and garlic on a medium heat for about 5 minutes, until softened. Add all the other ingredients apart from the pasta, spinach and walnuts and reserving a few basil leaves to serve, and simmer for 10 minutes. 2. If you are serving this with pasta, cook it in boiling water while the sauce is reducing, then drain. 3. When the sauce is cooked, blitz it with a hand-held blender until smooth (or you can just leave it chunky). 4. Stir through the chopped spinach and walnuts. If you are using veggie noodles, fold them into the sauce and warm through for a couple of minutes. If you’re serving it with pasta, add to the pan and coat in the sauce before serving, garnished with reserved basil leaves and the parsley. TIP For extra decadence, drizzle with pesto. This ragù can also be used as an excellent base for a pizza or spread on toast for a quick snack. The Self-Care Cookbook by Gemma Ogston is published by Vermilion (£14.99). RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved