Vegan Classic Italian Ragu
Savor the bold, comforting flavors of Italy with this Vegan Classic Italian Ragu, a plant-based twist on the traditional favorite. Slow-simmered for maximum flavor, this hearty recipe combines tender brown lentils, crushed tomatoes, and a medley of aromatic vegetables like carrots, celery, and garlic, all enhanced by a splash of dry red wine. Seasoned with fragrant oregano, basil, and a hint of parsley, this ragu offers a rich, satisfying sauce that pairs perfectly with your favorite pasta. Ready in just over an hour, it’s the perfect dish for weeknight dinners or special occasions—completely dairy-free, vegan, and packed with wholesome ingredients. Treat your family to this robust, meat-free take on an Italian classic!
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 2 medium carrots, finely diced
- 2 medium celery stalks, finely diced
- 4 cloves garlic cloves, minced
- 2 tablespoons tomato paste
- 1 cup dry red wine
- 28 ounces canned crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 leaf bay leaf
- 1 cup brown lentils, rinsed
- 3 cups vegetable broth
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onions, diced carrots, and diced celery. Sauté for about 10 minutes, until the vegetables have softened.
Stir in the minced garlic and cook for another minute until fragrant.
Add the tomato paste and stir to coat the vegetables, cooking for 2 more minutes.
Pour in the red wine, scraping the bottom of the pot to deglaze, and let it cook until the liquid is reduced by half.
Add the crushed tomatoes, dried oregano, dried basil, bay leaf, lentils, and vegetable broth. Stir to combine.
Season with salt and black pepper, then bring the mixture to a boil.
Reduce the heat to a low simmer, cover partially, and let cook for about 45-50 minutes, or until the lentils are tender and the sauce has thickened.
Remove the bay leaf, taste, and adjust seasoning if necessary.
Serve hot over your favorite pasta, garnished with freshly chopped parsley.
Nutrition Facts
Calories |
1423 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.1 g | 63% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4810 mg | 209% | |
| Total Carbohydrate | 172.1 g | 63% | |
| Dietary Fiber | 44.2 g | 158% | |
| Total Sugars | 62.1 g | ||
| Protein | 43.2 g | 86% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 464 mg | 36% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 5217 mg | 111% | |
*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.
