Method

• Step 1

  Heat oil in a sauté pan add sliced mushroom and sauté until browned.

• Step 2

  Add sliced garlic, herbs, tomato paste, tomatoes butterbeans & liquid and the balsamic vinegar.

• Step 3

  Simmer until starting to thicken, check the flavour and season if required.

• Step 4

  Place the white wine vinegar, sugar and water into a pan and bring to a simmer.

• Step 5

  Pour over the sliced red onions and leave to cool.

• Step 6

  Toast the bloomer and set to one side.

• Step 7

  Finish the Ragu with shredded spinach then serve on top of the bloomer with a pinch of pickled onions