Vegetarian Lamb Ragu Sauce
Transform your classic pasta night with this irresistibly hearty and flavor-packed *Vegetarian Lamb Ragu Sauce*. Crafted with a plant-based lamb alternative, this recipe preserves the rich, savory essence of traditional lamb ragu while offering a meat-free twist that’s perfect for vegetarians and flexitarians alike. A symphony of aromatics like onion, carrot, celery, and garlic builds the base, while a splash of red wine and slow-simmered crushed tomatoes create a velvety, complex sauce. Enhanced with earthy herbs like oregano and thyme and finished with fresh basil, this dish is as comforting as it is vibrant. Serve it over pasta, creamy polenta, or even roasted vegetables for a dinner that feels indulgent yet wholesome. Perfect for a cozy evening, this vegetarian take is an absolute crowd-pleaser!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 medium carrot, finely chopped
- 1 medium celery stalk, finely chopped
- 3 cloves garlic, minced
- 12 ounces plant-based lamb alternative
- 2 tablespoons tomato paste
- 1 cup red wine
- 28 ounces canned crushed tomatoes
- 1 cup vegetable broth
- 1 piece bay leaf
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh basil, chopped
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion, carrot, and celery. Cook until the vegetables are soft and the onion is translucent, about 10 minutes.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the plant-based lamb alternative to the pot and cook, stirring occasionally, until browned, about 5 minutes.
Stir in the tomato paste and cook for 2 minutes, allowing it to darken in color.
Pour in the red wine, and let it simmer for 5 minutes until the liquid has reduced slightly.
Add the canned crushed tomatoes and vegetable broth, stirring to combine.
Drop in the bay leaf, and sprinkle in the dried oregano, thyme, salt, and black pepper. Stir well.
Bring the sauce to a gentle simmer. Cover partially with a lid and let it cook over low heat for about 40 minutes, stirring occasionally, until the sauce has thickened.
Adjust seasoning with additional salt and pepper to taste, if necessary.
Remove the bay leaf from the pot and discard.
Stir in the chopped fresh basil just before serving.
Serve the Vegetarian Lamb Ragu Sauce over your favorite pasta, polenta, or a dish of your choice.
Nutrition Facts
Calories |
1536 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.3 g | 91% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4965 mg | 216% | |
| Total Carbohydrate | 127.7 g | 46% | |
| Dietary Fiber | 30.5 g | 109% | |
| Total Sugars | 51.0 g | ||
| Protein | 67.8 g | 136% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 534 mg | 41% | |
| Iron | 20.9 mg | 116% | |
| Potassium | 4261 mg | 91% | |
*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.
