Slow Roast Rustic Ragu

Gather olive oil, kikkoman soy sauce, carrot, salt and black pepper.

Gather garlic cloves, tempeh, bay leaves, celery stalk and chopped tomatoes.

Gather cherry tomatoes, tagliatelle, mushrooms, tomato purée and onion.

Gather thyme sprigs, basil leaves, vegetable stock and sugar.

Coarsely grate the tempeh.

Coarsely grate the mushrooms.

Coarsely grate the onion.

Coarsely grate the carrot.

Coarsely grate the celery stalk.

Mince the garlic cloves.

Heat the olive oil over medium high heat in the large ovenproof frying pan.

Add the tempeh and mushrooms and cook for 8-10 minutes until deep golden.

Add in 2 tbsp of kikkoman soy sauce and cook for 1 minute until sticky and caramelised.

Add the cherry tomatoes, onion, carrot, and celery stalk for a few minutes.

Add the tomato purée and garlic cloves, and cook for 30 seconds.

Add the chopped tomatoes, vegetable stock, thyme sprigs and bay leaves and bring to a simmer.

Roast in the oven (temperature not provided) for 60-70 minutes, stirring halfway through, until thick, jammy and slightly charred on top.

10 minutes before the ragu is finished, bring a large pot of salted water to a boil.

Add sea salt to the water.

Cook the tagliatelle according to package instructions until al dente.

Reserve some pasta water, drain and set aside.

Remove the thyme sprigs and bay leaves from the ragu and stir through the remaining kikkoman soy sauce.

Add the tagliatelle, and toss with the ragu.

Taste and season with kikkoman soy sauce, salt, and black pepper.

Serve with olive oil, fresh cracked black pepper and basil leaves to garnish.