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.

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.



  • 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


  • 1 large pasta pot
  • 1 large skillet or braiser


  • 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


  • 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.


    • 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.


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


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

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Alejandra Graf
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5 from 7 votes (2 ratings without comment)
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