Vegetarian Classic Italian Ragu Sauce
Indulge in the rich, hearty flavor of this **Vegetarian Classic Italian Ragu Sauce**, a plant-based twist on the beloved Italian staple. Packed with nutrient-rich vegetables like mushrooms, zucchini, carrots, and celery, this recipe delivers all the depth of a traditional ragu without the meat. Aromatic garlic and herbs—oregano, basil, and a bay leaf—infuse the sauce with classic Italian charm, while optional red wine adds a subtle, sophisticated layer of flavor. Simmered low and slow for maximum richness, this vegetarian ragu is the perfect companion to pasta, polenta, or as a filling for lasagna. Whether you're seeking comfort food or a meat-free meal that doesn’t compromise on flavor, this easy-to-make recipe is sure to become a family favorite.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 2 medium carrots, finely diced
- 2 stalks celery stalks, finely diced
- 3 cloves garlic, minced
- 8 ounces button mushrooms, chopped
- 1 medium zucchini, chopped
- 2 tablespoons tomato paste
- 28 ounces canned crushed tomatoes
- 1 cup vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 leaf bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup red wine (optional)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the onions, carrots, and celery. Sauté for 5-7 minutes, or until the onions are translucent and the vegetables are softened.
Stir in the garlic and cook for another minute until fragrant.
Add the chopped mushrooms and zucchini, cooking until they have softened and released their water, about 5-7 minutes.
Stir in the tomato paste, and let it cook for 2 minutes to caramelize slightly.
Pour in the canned crushed tomatoes and the vegetable broth. Stir to combine.
Add the dried oregano, dried basil, bay leaf, salt, and black pepper to the mixture.
If using, pour in the red wine and stir to incorporate.
Bring the pot to a gentle simmer, reduce the heat to low, and cover. Allow the sauce to simmer for 45 minutes to 1 hour, stirring occasionally to prevent sticking and ensure even cooking.
Remove the bay leaf before serving.
Taste and adjust the seasoning with additional salt and pepper if needed.
Serve the ragu over your choice of pasta, or use it as a filling for vegetarian lasagna.
Nutrition Facts
Calories |
863 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.0 g | 41% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3704 mg | 161% | |
| Total Carbohydrate | 110.0 g | 40% | |
| Dietary Fiber | 26.6 g | 95% | |
| Total Sugars | 59.1 g | ||
| Protein | 25.4 g | 51% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 369 mg | 28% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 4602 mg | 98% | |
*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.
