Hearty vegan ragu built on Beyond Meat crumbles browned until caramelized, then slow-simmered for two hours with crushed tomatoes, red wine, carrots, celery, and fresh basil. The sauce develops deep, layered flavour as it cooks low and slow. Served alongside Greek-style roasted yellow potatoes brightened with turmeric and lemon, plus oven-roasted broccoli, mushrooms, and onions. A plant-based plate with the soul of a classic Italian Sunday supper.

Beyond Meat, crushed tomatoes, diced tomatoes, broccoli, brown mushrooms, carrots, yellow potato, celery, onion, chicken stock, tomato paste, red wine, balsamic vinegar, garlic, olive oil, sunflower oil, fresh basil, dried oregano, brown sugar, lemon juice, turmeric, kosher salt, black pepper.

Sulphites.