Summer Vegetable Ragu with Heirloom Radish

Step 1

Preheat the oven to 200 degrees celsius.

Step 2

Add 1 Tbsp olive oil to a large frying pan and put over a medium heat. Fry the Impossible mince until it is brown and beginning to caramelise. Add a dash of water to the pan and scrape any brown crispy bits off the pan using a wooden spoon. Put the cooked mince on a plate and set aside.

Step 3

Add 1 Tbsp olive oil to the same pan, put back on the heat and add the onion, garlic and capsicum, fry for around 5 mins or until the vegetables start to soften. Add the zucchini and carrot and cook for a further 5 mins. Add the tomato paste, fry for one minute.

Step 4

Add the mince, bay leaf, red wine and tinned tomatoes. Pop your stock cube into the empty tin and pour boiling water to half fill the tin. Stir and then carefully pour into the pan. Add the Vegemite, instant coffee, sugar and 1 Tsp salt. Stir it all together and let it cook down for 15 mins, stirring every few minutes.

Step 5

Meanwhile, pop the sliced radishes and melted butter into a bowl, using clean hands, toss the radish slices until they’re all coated in melted butter.

Step 6

Grab a 20cm x 30cm casserole dish and pour the ragu into the dish and flatter the mixture with the back of the wooden spoon. Lay the slices of radish in rows across the entire ragu.

Step 7

Pop the casserole on the top shelf of the oven and cook for 20-25 mins or until the radish is cooked and crispy at the edges.

Step 8

Serve with a side salad or some steamed greens.