Sauteed zucchini, mushrooms, onions, radishes, peppers, and carrots. Simmered in wine and crushed tomatoes to make a simple but hearty vegetable red sauce.
Vegetable ragu is always in my monthly rotation. It’s definitely something I make to clear up some room, but it’s also delicious and healthy. For my vegetable ragu, there are three vegetables I must have on hand to go forward: zucchini, for the starch and pectin, mushroom for the savory- earthiness, and radish for some peppery bite. Everything else just depends on what needs to be used. My vegetable ragu is super hearty since it’s hand mashed to help the pectin thicken it up and make it super silky. Swap it out for your next Bolognese and nobody will ever know the difference. Check out my tips and tricks below for the best vegetable ragu. Try this recipe out and let me know what you think.
TIPS & TRICKS FOR THE BEST VEGETABLE RAGU
remove bruises or blemishes: everything is fair game when it comes to a veggie ragu. the cuts don’t need to be perfect. you don’t need a certain amount of any vegetables. and all vegetables are included! just trim dead ends and blemishes that show signs of age because it can throw off the taste.
time: vegetable ragu definitely needs time so give it at least two hours. starchier vegetables like carrots take a while to soften. throughout the cooking of the sauce, you’ll want to mash the sauce with a potato masher. to get it to a broken-down consistency. as the sauce breaks down the pectin in the skin of the vegetables will help thicken it.
hand mash: as you check on the sauce, after about an hour. mash it using a potato masher. then check on it every thirty minutes to complete the process. hand mashing lets you control the chunk sizes of the vegetables. mashing the vegetables will also help the sauce thicken in lieu of tomato paste.
radish: radish is my secret ingredient to a great vegetable sauce. they balance out all the earthy vegetables with their peppery bite. plus it absorbs the flavor of anything around it.
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