This simple, rich ragu from The Self-Care Cookbook is delicious served with any type of pasta or veggie noodles, such as butternut squash or courgette. Adding spinach ups the vitamins and iron to help combat tiredness. The walnuts provide extra protein and energy, as well as the wonderful mood-boosting mineral selenium, which helps reduce anxiety and sets off those happy hormones.
PREP 15 mins
COOK 20 minutes
1 small onion, peeled and finely chopped
4 garlic cloves, peeled and chopped
400g tin chopped tomatoes
a few sundried tomatoes, rehydrated (or from a jar in olive oil), chopped
sea salt and freshly ground black pepper
1 tsp brown sugar
2 tsp oregano
a bunch of basil
300g pasta or veggie noodles
150g spinach, chopped
200g walnuts, chopped
freshly chopped parsley, to serve
1. Heat some olive oil in a large saucepan and cook the onion and garlic on a medium heat for about 5 minutes, until softened. Add all the other ingredients apart from the pasta, spinach and walnuts and reserving a few basil leaves to serve, and simmer for 10 minutes.
2. If you are serving this with pasta, cook it in boiling water while the sauce is reducing, then drain.
3. When the sauce is cooked, blitz it with a hand-held blender until smooth (or you can just leave it chunky).
4. Stir through the chopped spinach and walnuts. If you are using veggie noodles, fold them into the sauce and warm through for a couple of minutes. If you’re serving it with pasta, add to the pan and coat in the sauce before serving, garnished with reserved basil leaves and the parsley.
TIP For extra decadence, drizzle with pesto. This ragù can also be used as an excellent base for a pizza or spread on toast for a quick snack.
The Self-Care Cookbook by Gemma Ogston is published by Vermilion (£14.99).