Cauliflower ragù

Cauliflower ragù

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 4

 

By Max La Manna
From Saturday Kitchen

Ingredients

  • 1 large cauliflower, outer leaves and base trimmed
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • 1 onion, finely diced
  • 3 garlic cloves, minced
  • 1 tbsp dried oregano
  • 2–3 fresh rosemary sprigs, leaves picked and finely chopped
  • 10 tbsp tomato purée
  • 100ml/3½fl oz red wine
  • 400g/14oz dried pappardelle
  • salt and freshly ground black pepper
  • freshly grated Parmesan, to serve
  • few fresh basil leaves, to serve
Print Friendly, PDF & Email

Share this post

PinIt
scroll to top
error: Content is protected !!