From the Kitchen of Michael Marlow: Earthy Ragu (V) (GF)

We're excited to share a delicious and hearty recipe straight from the kitchen of Michael Marlow, CEO and Founder of Information Systems of Montana. Michael's Earthy Ragu is a perfect blend of rich flavors and wholesome ingredients, making it a delightful dish for any occasion. Whether you're a seasoned chef or a home cook looking to try something new, this recipe is sure to impress. Packed with tempeh, shiitake mushrooms, and a medley of fresh vegetables, this ragu is not only vegan and gluten-free but also bursting with umami goodness. Let's dive into this mouthwatering creation and bring a taste of Michael's culinary expertise to your table!

INGREDIENTS
For the Ragu
8 oz tempeh
12 oz shitake mushrooms
1 large onion
1 carrot
1 celery stalk
4 garlic cloves
8 oz cherry tomatoes
14 oz can diced tomatoes
2 cups vegetable stock
2 tbsp tomato purée
2 tsp sugar
4 tbs tamari - split
6 sprigs thyme
2 bay leaves
12 oz fettuccine

HOW TO PREPARE:

• Preheat oven to 425 degrees

• Coarsely grate the tempeh, mushrooms, onion, carrot, and celery; mince the garlic.

• In an oven safe pan. sauté tempeh and mushrooms in olive oil until golden (8-10 mins). Add tamari, cook until sticky. Stir in cherry tomatoes, onion, carrot, and celery, then add tomato purée and garlic. Cook briefly, then add canned tomatoes, veggie stock, thyme, and bay leaves. Simmer.

• Transfer to the oven for 60-70 mins, stirring halfway, until thick and slightly charred.

• While the sauce is in the oven, cook pasta until al dente, reserve some water, then drain.
• Remove thyme and bay leaf, stir in remaining tamari, toss with pasta, add reserved pasta water as needed, garnish with olive oil, black pepper, and basil.