Vegetable Ragu, An Easy And Delicious Recipe

This vegetable ragu recipe is a breeze to make and incredibly versatile. It's guaranteed to be a hit with anyone who tries it.
ragu

About this recipe

A vegan vegetable ragu is a hearty yet healthy, stew-like dish made with various vegetables. It is a perfect meal for a cold winter day and can be made in a slow cooker or on the stovetop. This dish is flavorful and will please even the pickiest of eaters.

mirepoix

Ingredients

  • Pasta, olive oil
  • Carrots, celery, onion and garlic.
  • Red wine, use a good wine but not your best bottle, 😉.
  • San Marzano tomatoes.
  • Parsley.
Mirepoix and wine

How to make Vegetable Ragu – step by step

  1. Suté the vegetables for 5-7 minutes.
  2. Add the red wine and peel off the bits stuck in the pot’s bottom.
  3. Add the tomatoes and simmer for 5-7 minutes.
  4. Add the cooked pasta to the sauce.
  5. Finish with a drizzle of olive oil and fresh parsley.
vegetable ragu and pasta

Recipe notes

Vegetable ragu




Vegetable Ragu

Alejandra Graf
This vegetable ragu recipe is a breeze to make and incredibly versatile. It's guaranteed to be a hit with anyone who tries it.
5 de 7 votos
Prep Time 15 minutes
Cook Time 20 minutes
0 minutes
Total Time 35 minutes
Course Main Course
Cuisine Italian
Servings 6 people
Calories 69 kcal

Equipment

  • 1 large pasta pot
  • 1 large skillet or braiser

Ingredients
  

  • 1 lb package of spaghetti pasta
  • 2 tablespoons olive oil
  • 1 carrot diced
  • 1 stalk of celery finely diced
  • ½ onion finely diced
  • 1 clove of garlic minced
  • ½ cup of red wine
  • 28 oz of San Marzano tomatoes, crushed
  • 3 tablespoons of chopped parsley
  • 1 ½ teaspoons of salt or more to taste

Instructions
 

  • In a pot or pan, heat the extra-virgin olive oil over medium heat. Add the carrot, celery, onion, and a pinch of salt. Sauté until the vegetables are soft and lightly browned, about 5-7 minutes.
  • Pour in the red wine, scraping the bits stuck to the bottom of the pot. Allow the wine to simmer for 2 or 3 minutes, or until it has nearly evaporated.
  • Stir in the tomatoes and parsley, then reduce the heat. Allow the sauce to simmer for 5-7 minutes, stirring occasionally.
  • Meanwhile, cook the pasta according to the package instructions. Once cooked, use tongs to transfer the pasta directly from the water to the saucepan, allowing a bit of the water to drain off.
  • If the sauce appears too watery, don’t worry—it will thicken as the pasta absorbs it. If the sauce seems too thick, add about half a cup of the pasta cooking water to adjust the consistency.
  • Finish the dish with a drizzle of olive oil, a sprinkle of fresh parsley, and a pinch of sea salt to taste.

Notes

    • Freeze. You can prepare the sauce and freeze it for later. It will last up to three months.
    • Double the recipe. This vegetable ragu recipe can be doubled for a large crowd.
    • Freeze in portions. Another good idea is to portion the sauce and freeze it. That way, you can thaw one or as many portions as you need.
  •  
  •  

Nutrition

Serving: 340gCalories: 69kcalCarbohydrates: 3gProtein: 1gFat: 5gSaturated Fat: 1gSodium: 596mgPotassium: 100mgFiber: 1gSugar: 1gVitamin A: 1897IUVitamin C: 4mgCalcium: 11mgIron: 1mg
Keyword vegan pasta, vegan ragu, vegetable ragu

information

Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

Did you make this recipe?Tag @piloncilloyvainilla on Instagram and hashtag it #alecooks so we can all see your creations.
Alejandra Graf
Latest posts by Alejandra Graf (see all)
5 from 7 votes (2 ratings without comment)
Subscribe
Notify of
guest
Recipe Rating




5 Comments
Oldest
Newest
Inline Feedbacks
View all comments

BREAKFAST

VEGGIES

MAINS

SALADS