Healthy mum reveals the hearty meat-free ragu recipe she swears by

Your Tuesday night dinner sorted: Healthy mum reveals the hearty meat-free ragu recipe she swears by – as the secret to amazing flavour is revealed

  • A healthy mum has revealed her favourite ragu recipe – and it is meat free
  • The 42-year-old from Auckland, New Zealand, shared the recipe online
  • She says she likes to serve it with a thick, authentic pasta like pappardelle

A healthy mum has revealed the secret to getting the best flavour from your pasta sauce – as she shares her recipe for ‘delicious’ meat-free ragu.

Sarah Tanner, 42, from Auckland, New Zealand shared the recipe on Instagram asking people to try it on their next ‘vegeful dinner adventure’.

The mother-of-one says preparing the sauce as a tray bake makes all the difference to the final flavour of the dish.

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Sarah Tanner, 42, from Auckland, New Zealand shared the recipe on Instagram asking people to try it on their next ‘vegeful dinner adventure’


The mother-of-one says ‘preparing the sauce as a tray bake makes all the difference’ to the final flavour of the dish

The vegetarian dish can easily be made vegan by substituting the pappardelle pasta for an egg-free version and using vegan cheese. 

The recipe calls for a carrot, white onion, dried mushrooms, oyster mushrooms, tomatoes, garlic and a generous splash of red wine.

There’s also tomatoes, tomato paste, cumin, vegetable stock, salt, pepper and tamari in the sauce which is served with pasta and cheese of the cook’s choice.

The mum prefers the pasta to be cooked al dante and says the rich sauce goes well with a ‘nice, fat, authentic’ pasta – which is why she serves hers with pappardelle. 

And her Instagram followers were blown away by the delicious-looking bowl of steaming hot pasta.

‘Holey moley, that looks good,’ one mum said.



The recipe calls for a carrot, white onion, dried mushrooms, oyster mushrooms, tomatoes, garlic and a generous splash of red wine

The simple-to-follow recipe is on her Instagram reels and also in a post

While another said she had just harvested some oyster mushrooms and would give the recipe a go.

The sauce takes about an hour in the oven, with the wine, chicken stock and salt and pepper added after the rest of the ingredients have been cooking in an oven tray for 35 minutes.

The dish is then put back in the oven for another 20 minutes.

The mum shows-off the delicious bowl of pasta in a video, twirling a few lengths of pasta up in her fork before putting it into her mouth.  

The health-conscious mum has been on a journey for ‘optimal wellness’ for the last decade.

The vegetarian dish can easily be made vegan by substituting the pappardelle pasta for an egg-free version and using vegan cheese

The mum prefers the pasta to be cooked al dante and says the rich sauce goes well with a ‘nice, fat, authentic’ pasta – which is why she serves hers with pappardelle

She revealed she had fertility issues which led to her ‘exploring the world of superfoods and plants linked with hormone health.

When her daughter was 18-months old the busy mum had double-foot surgery – and was ‘bed-bound’ for six weeks.

Both big toes were broken, tendons were snipped and she had three screws placed in each foot.

This is when she kicked her healthy lifestyle up a notch and saw the benefits.

Her body healed quickly and her mental strength stood the test of time despite the difficult circumstances.

She now has a business helping others on their ‘path to wellness’ selling wheat grass powder – a product she believes changed her life.  

HOW CAN I MAKE SARAH’S VEGAN RAGU AT HOME? 

INGREDIENTS 

 1 carrot with the ends removed

1 chopped white onion

1/2 cup of dried mushrooms

3 cups of oyster mushrooms

4 garlic cloves

2 tomatoes 

 3 TBS tomato paste

1 TBS tamari

2 tsp cumin

100mls of red wine

100mls vegetable stock

salt and pepper to taste 

METHOD

Add the carrot with the ends removed, chopped white onion, dried mushrooms, oyster mushrooms, garlic cloves and tomatoes to a pulse blender.

Transfer to a bowl and add the tomato paste and cumin.

Put this into a baking dish and place in the oven at 180C for 35 minutes.

Remove the tray and add the wine and vegetable stock, salt and pepper.

Put the dish back into the oven and cook for another 20 minutes.

Add to pasta and cheese of your choice. 

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