Vegetarian Classic Italian Ragu
Discover the rich and comforting flavors of Italy with this Vegetarian Classic Italian Ragu, a plant-based twist on the traditional meat sauce that’s perfect for pasta, polenta, or even as a hearty topping for baked potatoes. Packed with wholesome ingredients like finely chopped mushrooms, fresh zucchini, and bell peppers, this recipe delivers a robust texture and depth of flavor, enhanced by aromatic herbs such as oregano, basil, and a touch of red wine (optional). Slow-simmered to perfection in a savory tomato and vegetable broth base, this one-pot wonder is a healthy and satisfying dish that's both easy to prepare and utterly delicious. Ideal for meal prep or a cozy family dinner, this vegetarian ragu is sure to impress with its authentic taste and versatility.
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 large, finely chopped yellow onion
- 2 medium, diced carrot
- 2 medium, diced celery stalk
- 3 minced garlic cloves
- 250 grams, finely chopped button mushrooms
- 1 medium, diced zucchini
- 1 medium, diced red bell pepper
- 800 grams canned chopped tomatoes
- 2 tablespoons tomato paste
- 500 milliliters vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 bay leaf
- 1 teaspoon, or to taste salt
- 0.5 teaspoon, or to taste black pepper
- 125 milliliters red wine (optional)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the chopped onions, carrots, and celery. Sauté for about 5-7 minutes, until the vegetables are softened.
Stir in the minced garlic and cook for another minute until fragrant.
Add the chopped mushrooms, zucchini, and red bell pepper. Cook for about 10 minutes, stirring occasionally, until the vegetables soften and the mushrooms release their liquid.
If using, pour in the red wine and allow it to simmer for 3-4 minutes to let the alcohol evaporate.
Stir in the canned chopped tomatoes, tomato paste, vegetable broth, dried oregano, dried basil, bay leaf, salt, and black pepper.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover partially and let it simmer for about 30-40 minutes, stirring occasionally, until the ragu thickens and the flavors meld.
Remove the bay leaf and adjust seasoning with more salt and pepper if needed.
Serve the vegetarian ragu over your favorite pasta or creamy polenta and enjoy warm.
Nutrition Facts
Calories |
1111 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.8 g | 63% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4330 mg | 188% | |
| Total Carbohydrate | 131.6 g | 48% | |
| Dietary Fiber | 32.4 g | 116% | |
| Total Sugars | 63.5 g | ||
| Protein | 32.6 g | 65% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 424 mg | 33% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 5218 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.
