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Ottolenghi's roasting-pan ragu in brown bowl on marbled white surface


The Ultimate Roasting-Pan Ragu

In our mission to create the best meatless ragù, enough versions were made to sink a large ship (Ixta nearly lost her will to live, but that has happened once or twice before). There’s no denying the list of ingredients is long, but these are all here to give the ragù its fantastic umaminess. The method, however, could not be simpler. If you have a food processor, the first six ingredients can all be pulsed in it until finely chopped, saving you lots of time and effort. Thank you to Emily Moore and Josh Renaut, who tirelessly took home every single version of this ragù to give their thoughtful feedback as recent converts to veganism. —Excerpted from ‘Flavor,’ by Yotam Ottolenghi and Ixta Belfrage

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