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Brown Rice Miso Bolognese / Ragu Pasta Bake

            Brown Rice Miso Bolognese / Ragu Pasta Bake - Clearspring

Autumnal family favourite, the addition of miso lifts a simple ragu to another level. Serve this adaptable recipe as a pasta bake, on baked potatoes or on bread or toast. 

Serves 4 


For the bolognese / ragu


 To make the Bolognese / Ragu

  1. Place the soya mince in a bowl and pour over boiling water or stock and leave to soak for 10 minutes. You can also add a dash of tamari or noodle broth to the water. 
  2. Heat the oil in a large non-stick frying pan and fry the onion and garlic over a medium heat until starting to turn golden brown. Add the mixed herbs. 
  3. Drain the soya mince through a sieve, rinse through with running water then press and remove the water out with the back of a wooden spoon or your hands. Add to the pan and stir fry for another two minutes. 
  4. Add the passata, fill the empty bottle one third with water, swirl to rinse and add to the pan. 
  5. Add the miso and stir through, turn the heat right down, partially cover and leave to gently simmer for 30 minutes, stirring from time to time until reduced by about a third. 
  6. Stir through the lemon juice or apple cider vinegar at the end of cooking (this lifts and brightens the entire dish) and season with salt and pepper to taste. If using add the chilli flakes to taste. 

To Make the Pasta Bake

  1. Cook the pasta for a minute less than the packet instructions, it needs to be nicely al dente for a pasta bake, and drain, reserving a cup of the pasta water.
  2. Preheat the oven to gas 6, 200°C, fan 180°C
  3. Put the pasta in an oven proof dish, add a ladle of Bolognese per person. Stir through. If needed loosen the mixture with some of the reserved pasta water so the sauce coats the pasta. 
  4. Bake for 15 minutes, or until piping hot, and the sauce has reduced. 
  5. Serve garnished with seeds and fresh basil. 

This recipe is very easy to add extra vegetables. Dice peppers and fry with the onion and garlic, or stir through sweetcorn before the end of cooking.


Recipe, photography & styling by Helen Best-Shaw, Fuss Free Flavours, for Clearspring Ltd.