Mushrooms add the hint of umami that meat-lovers might have missed.

Brinjal ragu on taglietelle 

Serves 4

Ingredients

3 medium-large brinjals
250g mushrooms
Olive oil, for frying
2 onions, finely chopped
4 stalks celery, finely chopped
2 tbsp ground cumin
1 tbsp smoked paprika
1 tsp cinnamon
½ tsp ground cloves
4 springs each rosemary and thyme
100g tomato paste
½ cup red wine
1 can (400g) cherry tomatoes
2 cups vegetable stock
½ tbsp marmite
2 tsp Worcestershire sauce
Salt and milled pepper
Pinch of brown sugar, to taste 

For serving 

400g cooked tagliatelle pasta
Grated hard cheese or Parmesan, for serving 

Method

1. Dice aubergines and mushrooms into lcm cubes. 
2. Heat 1 Tbsp oil in a large pot over high heat. Brown diced aubergine and mushroom, working in 2-3 batches to avoid overcrowding and steaming veg. Remove and set aside. 
3. Lower heat, add another glug of oil and sauté onions and celery for 10 minutes until golden and softened. 
4. Add spice and tomato paste, cook for a minute until sticky and then add wine. Cook until wine is almost evaporated. 
5. Return browned vegetables to pot and add in the remaining ingredients. 
6. Bring to a low simmer and cook partially covered, stirring regularly, for about 40-50 minutes or until a thick sauce is created. 
7. Toss sauce through cooked pasta and serve with sprinklings of grated cheese.

By: Liezl Vermeulen
Photography by: Zhann Solomons
Text courtesy of MyKitchen magazine

Also read: Spicy miso brinjal dip

The post Brinjal ragu on taglietelle  appeared first on MyKitchen.

Our editor Chad January shares his failproof and delicious beef ragu recipe 

Best-ever beef ragu 

Makes about 2L 

Traditionally beef chuck is used for ragu, but we’ve opted to save on cost (not flavour) by using beef mince. 

Ingredients

Glug olive oil 
3 onions, chopped 
3 stalks celery, thinly sliced 
3-4 carrots, peeled and cubed 
4-5 cloves garlic, chopped 
2kg beef mince 
50g tomato paste 
2 Tbsp brown sugar 
2 Tbsp paprika 
1 cup red wine 
3 cups tomato passata 
1 can (410g) chopped tomatoes 
4-5 cups beef stock 
2-3 fresh or dried bay leaves 
Handful fresh thyme, stems included Handful fresh basil, stems included + extra for serving 
Salt and milled pepper 
Lemon juice, to taste (optional)  

Method 

1. Heat oil in a large pot over medium-low heat. 
2. Add onions and sweat for about 5 minutes or until translucent. (The heat should be low enough so that the onions do not brown). 
3. Up the heat slightly and add celery and carrots. Cook for another 3-5 minutes, stirring often. 
4. Stir through garlic and cook for another 2-3 minutes. 
5. Turn the heat to medium-high (add another glug of oil if necessary) and add mince, stirring to break up any clumps that may form.  
6. Brown mince for about 8-10 minutes. 
7. Stir through tomato paste, sugar and paprika and cook for a further 3-5 minutes. 
8. Pour in wine and cook for about 3-5 minutes or until alcohol has evaporated. 
9. Tip in tomato passata, chopped tomatoes, stock and herbs, then stir to combine. Season. 
10. Lower heat to a gentle simmer. Cover with a tight-fitting lid and cook gently for about 1 ½-2 hours, stirring every 15-20 minutes until meat is tender and sauce has reduced and thickened. 
11. Remove and discard whole herbs, then add a squeeze of lemon juice, if needed. 
12. Finish off with an extra scattering of chopped fresh basil. 

Words by: Chad January
Photo: Zhann Solomons 

Also read: Pulled beef brisket pie

The post Best-ever beef ragu recipe appeared first on MyKitchen.

Our editor Chad January shares his failproof Cheat’s lasagne to turn this meal into more in a matter of minutes.  

Cheat’s lasagne 

Serves 4 

To make this even richer, swap out milk for cream or stir through dollops of plain cream cheese or cultured cream. 

Ingredients 

3 Tbsp butter 
3 Tbsp flour 
2 ½  cups milk 
¼ cup grated Cheddar (optional)
Pinch of ground nutmeg 
Salt and milled pepper 
1 cup panko breadcrumbs 
½ tsp garlic powder 
2 Tbsp chopped fresh basil, + extra for serving 
500g lasagne sheets, cooked 
½ batch best-ever beef ragu
2 cups grated mozzarella 
Olive oil  

Method 

1. Preheat oven to 180°C. 
2. Grease a large deep baking dish or 4 individual ovenproof bowls. 
3. Melt butter in a pot over medium heat and stir through the flour until mixture is smooth. 
4. Pour in milk, a little at a time, while whisking until all milk has been added and sauce has thickened, about 5-6 minutes. 
5. Stir through Cheddar (if using) and nutmeg. Season. 
6. Toast breadcrumbs in a dry hot pan until lightly golden. Stir through garlic powder, basil and season. Set aside. 
7. Arrange half the pasta into prepared baking dish, almost pappardelle style. 
8. Add generous helpings of beef ragu, white sauce and half the mozzarella. 
9. Repeat process with remaining ingredients. 
10. Drizzle with oil and bake for about 20-25 minutes or until golden and cheese has melted. 
11. Serve while hot, scattered with toasted breadcrumbs and fresh basil.

Recipes & Styling: Chad January
Photos: Zhann Solomons 

Also read: Meat-free baby marrow and spinach lasagne

The post Try this failproof cheat’s lasagne recipe appeared first on MyKitchen.

These two meat-free weeknight meals, brinjal ragu cheesy pap and okra stew with fragrant rice, are bound to satisfy all your needs.

Brinjal ragu cheesy pap

SERVES 4 // TOTAL TIME 45 min

INGREDIENTS

For the brinjal ragu

Vegetable oil ¼ cup 

Large brinjals, cubed 2 

Onion, thinly sliced 1 

Cloves garlic, minced 3 

Tomato paste 1 tbsp 

Red wine ¼ cup 

Tin chopped and peeled tomatoes 1 × 400 g 

Chopped oregano 1 tbsp 

Bay leaf 1 

Water ⅓ cup 

Sugar 1 tbsp 

For the cheesy pap

Boiling water 4 ½ cups

Maize meal 1 cup

Butter 1 tbsp

Grated white Cheddar  ⅓ cup 

METHOD

For the brinjal ragu

1. Heat up the oil in a pan over medium heat. Cook the brinjal until golden on all sides. Remove and set aside. 

2. In the same pan, add the onions and cook until softened and translucent, about 3 minutes. Add the garlic and cook for another minute. Add the tomato paste and brinjal. Cook for 2 min, then deglaze the pot with the wine. Cook for 1 minute. Add the remaining ingredients and simmer for 5 min. Season to taste.

For the cheesy pap

1. Place the water in a pot and whisk in the maize meal. Cook until thickened and cooked through. Remove from the heat and stir in the butter and cheese.

To serve 

1. Spoon the cheesy pap into serving bowls and top with the brinjal ragu. Garnish with fresh coriander if desired.

Okra stew with fragrant rice

SERVES 4 //  TOTAL TIME 35 min

INGRIEDIENTS 

For the okra stew 

Vegetable oil 2 tbsp

Onion, finely chopped 1

Cloves garlic, minced 3

Ginger, peeled and grated 3 cm piece

Green chilli, chopped 1

Okra, cut into 2 cm rounds 300 g

Cinnamon stick 1

Ground allspice 1 tsp

Ground coriander 1 tsp

Paprika 1 tsp

Tin chopped tomatoes 1 × 400 g 

Water ½ cup

Lemon juice 2 tbsp

For the fragrant rice

Butter 1 tbsp

Cumin seeds 1 tsp

Basmati rice 1 cup

Water 1 ½ cups

Salt 1 tsp

Chopped parsley 1 tbsp

Chopped coriander 1 tbsp

To serve 

Fresh coriander

Toasted pita 4

METHOD

For the okra stew 

1. Heat the oil in a pot over medium-high until shimmering. Add the onions and cook for 3 minutes until translucent. Add the garlic, ginger and chilli and cook until fragrant. Add the okra and cook for 5 min. Add the spices, season well and stir for 1 minute until toasted.

2. Add the tomatoes and water. Bring to a boil, then turn the heat to low and simmer covered for 10–15 min. Uncover and stir in the lemon juice. Adjust seasoning if necessary.

For the fragrant rice

1. Melt the butter in a pot over medium heat. Toast the cumin seeds for 1 minute. Add the rice and cook until fragrant and is coated with butter. Add the water and salt. Bring to a boil, then reduce heat to low. Cover and cook until the water is absorbed, about 12 minutes. 

2. Remove from the heat and let sit, uncovered, for 10 minutes to let the steam escape. Gently fluff with a fork and stir through the herbs.

To serve

1. Serve the stew with fragrant rice and toasted pita on the side.

Recipes & Styling: Jezza-Rae Larsen
Styling assistant: Kirsty Buchanan & Sjaan van der Ploeg
Photography: Chanelle Naudt/hmimages.co.za

Believe it or not, meatballs don’t have to be made out of meat! You can have tasty vegetarian ones too such as these lentil and aubergine ones.

The post 2 Meat-Free Weeknight Meals appeared first on MyKitchen.