This is a handy one for a mid-week dinner for a family. There is just a small amount of prep, but most of the time is waiting (while enjoying a glass of wine).
Ingredients:
1 medium onion, diced
1 large carrot, diced
2 sticks celery, sliced thinly
1 garlic clove, small dice
150ml red wine
400ml can chopped tomatoes
2 tbsp tomato puree
Heat some oil in a large saucepan. Add in the mushrooms and put on a lid. Let cook for a couple of minutes then stir in the chopped vegetables. Put the lid back on for another few minutes.
Take the lid off and stir the pot. The mushrooms will have started to release their liquid - let this reduce for a couple of minutes and then pour in the glass of red wine. Stir well in and allow to reduce for five minutes or so.
Add in the canned tomatoes and stir in well. As it comes back up to the boil, stir in the tomato puree, turn down the heat to a simmer and put the lid back on. Go relax for 20-30 minutes.
The ragu should be nicely thickened and all the veg fully cooked. Prepare some pasta and serve the pasta and ragu in warmed dishes.