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Warming Beetroot & Mushroom Ragù

Warming Beetroot & Mushroom Ragù

Rating
4rating out of 5

(961 reviews from our customers)

Prep Time

35 min

Cuisine

Italian

This plant-based ragù is simple, hearty and comforting! Let the beetroot, mushrooms and carrot bubble away into a rich, delicious stew and enjoy with creamy mash.

Prep Time

35 min

Cuisine

Italian

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
Onion
1 brown onion
cooked-beetrot-4
250g cooked beetroot
garlic-clove
3 garlic cloves
dried-bay-leaves-(1)
1 dried bay leaf
green-beans
120g trimmed fine green beans
rosemary & thyme mix
10g rosemary & thyme mix
Carrot
1 carrot
tomato frito
1 can of tomato frito (200g)
vegetable stock cube (new5/18)
1 Knorr vegetable stock cube †
chestnut-mushrooms
160g chestnut mushrooms
Red-wine-vinegar
1 red wine vinegar sachet (30ml) †
Tomato-paste
1 tomato paste sachet (16g)
Potatoes
3 white potatoes
You Will Need
Olive oil, pepper, salt

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 brown onion
  • 250g cooked beetroot
  • 1 garlic clove
  • dried bay leaves
  • 120g trimmed fine green beans
  • 10g rosemary & thyme mix
  • 1 carrot
  • 1 can of tomato frito (200g)
  • 1 Knorr vegetable stock cube<span class="strong">†</span>
  • 160g chestnut mushrooms
  • 1 red wine vinegar sachet (30ml)<span class="strong">†</span>
  • 1 tomato paste sachet (16g)
  • 1 white potato
Typical Values per 100g per serving
Energy 286 kJ
68 kcal
1547 kJ
366 kcal
Fat
of which saturates
1.2 g
0.3 g
6.7 g
1.8 g
Carbohydrate
of which sugars
11.9 g
5.6 g
64.6 g
30.5 g
Fibre 1.8 g 9.7 g
Protein 2.2 g 11.7 g
Salt 0.57 g 3.11 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 brown onion
brown onion
250g cooked beetroot
cooked beetroot
1 garlic clove
garlic
dried bay leaves
dried bay leaves
120g trimmed fine green beans
green beans (100%)
10g rosemary & thyme mix
rosemary & thyme mix
1 carrot
carrot
1 can of tomato frito (200g)
tomato, olive oil, sugar, salt and thickener: modified corn starch
1 Knorr vegetable stock cube
Salt, vegetable fats (palm, shea butter, sal butter), potato starch, yeast extract, sugar, onion powder (2.3%), carrots (1.5%), herbs (parsley, tarragon), spices (CELERY seeds, garlic, turmeric, pepper, parsley roots), tomato puree powder, red bell pepper (0.2%), caramel syrup, flavourings (contain CELERY), leek, maltodextrin.
160g chestnut mushrooms
chestnut mushrooms
1 red wine vinegar sachet (30ml)
red wine vinegar, preservative: sulphur dioxide (sulphites)
1 tomato paste sachet (16g)
tomatoes
1 white potato
potato
Allergens
  • Allergens highlighted by † (celery, sulphites)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 2398 - Warming Beetroot & Mushroom Ragù

Boil a full kettle

Top, tail, peel and dice the carrot[s] finely

Peel and finely dice the brown onion[s]

Peel and finely chop (or grate) the garlic

2 2398 - Warming Beetroot & Mushroom Ragù

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat

Once hot, add the chopped carrot, onion and garlic and cook for 6-8 or until starting to soften

3 2398 - Warming Beetroot & Mushroom Ragù

Meanwhile, peel the potatoes and chop them into large, bite-sized pieces

Add the chopped potatoes to a pot with plenty of boiled water and a generous pinch of salt and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 12-15 min or until fork-tender

Once done, drain and return to the pot to steam dry

4 2398 - Warming Beetroot & Mushroom Ragù

Whilst everything is cooking, re-boil a kettle

Strip the rosemary and thyme leaves from their stems and chop them roughly, discard the stems

Cut the chestnut mushrooms into quarters

Drain, then chop the beetroot finely

Dissolve the Knorr vegetable stock cube[s] in 250ml [500ml] boiled water

5 2398 - Warming Beetroot & Mushroom Ragù

Once the onion is starting to soften, add the red wine vinegar to the pan and cook for 1 min

Add the tomato paste, bay leaf[ves]tomato frito, chopped herbs, chopped mushrooms and chopped beetroot

Add the vegetable stock, season with a generous pinch of salt and pepper and cook for 8-10 min or until the sauce has thickened to a ragù-like consistency

6 2398 - Warming Beetroot & Mushroom Ragù

Whilst the ragù is thickening, add the green beans to a pot, cover them with boiled water (just enough to cover them) and season with a pinch of salt

Bring to the boil over a high heat and cook for 3-4 min or until tender

7 2398 - Warming Beetroot & Mushroom Ragù

Add a generous drizzle of olive oil to the drained potatoes

Season with a pinch of salt and pepper and mash until smooth – this is your olive oil mash

8

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Serve the beetroot & mushroom ragù over the olive oil mash with the green beans to the side

Enjoy!

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