Ragu Chunky Garden Style Pasta Sauce
Elevate your pasta night with this vibrant Ragu Chunky Garden Style Pasta Sauce, a hearty, homemade recipe brimming with fresh veggies and bold Italian flavors. This recipe combines tender sautéed carrots, zucchini, and red bell peppers with the richness of crushed tomatoes and tomato paste, all simmered to perfection with fragrant spices like oregano, basil, and a touch of red pepper flakes for subtle heat. A final flourish of fresh parsley and basil adds a burst of bright, herbaceous flavor, ensuring every bite is as fresh as it is satisfying. Perfectly thick and rustic, this vegetarian pasta sauce pairs beautifully with your favorite pasta shapes or can even be used as a topping for baked dishes. Ready in under an hour, it’s the ultimate go-to for a cozy, flavor-packed meal that celebrates the essence of garden-fresh ingredients.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large, diced yellow onion
- 4 cloves, minced garlic
- 1 medium, finely diced carrot
- 1 medium, finely diced zucchini
- 1 medium, diced red bell pepper
- 28 ounces canned crushed tomatoes
- 2 tablespoons tomato paste
- 1 cup vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.25 teaspoon crushed red pepper flakes
- 1 teaspoon sugar
- 1 teaspoon, or to taste salt
- 0.5 teaspoon, or to taste black pepper
- 2 tablespoons, chopped fresh parsley
- 2 tablespoons, chopped fresh basil
Instructions
Heat the olive oil in a large heavy-bottomed pot over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened, stirring frequently.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Stir in the diced carrot, zucchini, and red bell pepper. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
Add the crushed tomatoes, tomato paste, and vegetable broth. Stir until well combined.
Sprinkle in the dried oregano, dried basil, crushed red pepper flakes, sugar, salt, and black pepper. Stir to combine.
Bring the sauce to a gentle simmer, cover the pot, and reduce the heat to low. Let it cook for 25-30 minutes, stirring occasionally, until the vegetables are tender and the flavors have melded together.
Taste the sauce and adjust seasoning with more salt and pepper if needed.
Stir in the chopped fresh parsley and basil just before serving for a burst of fresh flavor.
Serve the chunky garden-style sauce over your favorite pasta. Enjoy!
Nutrition Facts
Calories |
711 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.3 g | 40% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5289 mg | 230% | |
| Total Carbohydrate | 103.2 g | 38% | |
| Dietary Fiber | 24.6 g | 88% | |
| Total Sugars | 67.8 g | ||
| Protein | 18.1 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 362 mg | 28% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 4184 mg | 89% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
