The Ultimate Roasting-Pan Ragu


  • Makes6 to 8 servings
The Ultimate Roasting-Pan Ragu

Photographs copyright © 2020 by Jonathan Lovekin

We can't get enough of this delicious (vegan!) roasting-pan ragu recipe from Yotam Ottolenghi and Ixta Belfrage's 2020 cookbook, Flavor.


  • 2 carrots, peeled and chopped into large chunks

  • 1 onion, peeled and chopped into large chunks

  • 240 g oyster mushrooms, roughly chopped

  • 50 g dried porcini mushrooms, roughly blitzed

  • 3 garlic cloves, crushed

  • 2-3 plum tomatoes, chopped into large chunks

  • 6 tbsp olive oil

  • 3 tbsp white (or other) miso paste

  • 2 tbsp harissa

  • 3 tbsp tomato paste

  • 5 tbsp soy sauce

  • 1 1/2 tsp cumin seeds, crushed

  • 3/4 cup dried brown or green lentils

  • 1/4 cup plus 2 tbsp pearl barley

  • 3 1/4 cups vegetable or chicken stock

  • 7 tbsp coconut cream (not coconut milk!)

  • 1/3 cup red wine

  • 1/2 cup water

  • Salt and black pepper


  • Preheat the oven to 400F.

  • Working in batches, add the carrots, onion, oyster mushrooms, porcini mushrooms, garlic and tomatoes to a food processor and pulse until everything is very finely chopped. (Or very finely chop everything by hand if you don’t have a food processor.)

  • Put the chopped vegetables into a 9 x 13-in. nonstick roasting pan with at least 2½-in. sides and add the olive oil, miso paste, harissa, tomato paste, soy sauce and cumin seeds and mix very well. Bake for 40 min, stirring halfway through, until browned in places and around the edges.

  • Decrease the oven temperature to 375F.

  • Add the lentils, barley, stock, coconut cream, wine, water, ¼ tsp salt and a very generous grind of pepper to the roasting pan. Stir very well, scraping the crispy sides and bottom with a spatula. Cover tightly with aluminum foil and bake for another 40 minutes. Remove the foil and bake for a final 5 min. Set aside to rest for 15 min, for the sauce to be absorbed a little before serving.

Kitchen tip

This roasting-pan ragu will keep in the fridge for up to 3 days, or in the freezer for 1 month, ready to be spooned over anything from pasta to polenta, or used as the base for lasagna or shepherd’s pie. For the latter two, cook the ragù a bit less, as it will carry on cooking in the oven.

A roasting pan we love

This classic ceramic pan from Staub is both functional and beautiful.

Excerpted from Ottolenghi Flavor by Yotam Ottolenghi and Ixta Belfrage. Text copyright © 2020 Yotam Ottolenghi and Ixta Belfrage. Photographs copyright © 2020 by Jonathan Lovekin, except page 211 @ Louise Hagger. Illustrations copyright © 2020 by Nishant Choksi. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

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