Vegetable Ragu with Pappardelle Pasta
An incredible Vegetable Ragu that's so rich in flavour you'd never know it's meat-free! Made with beautiful and simple vegetables, fresh herbs and garlic. Toss with your favourite pasta and top with plenty of parmesan cheese!
Servings: 4 servings
Calories: 227kcal
Ingredients
- 1 large carrot or 2 small, peeled and finely chopped
- 1 stick celery finely chopped
- 1 large large onion peeled and finely chopped
- 1 red bell pepper finely chopped (seeds and stalk removed)
- 3 cloves garlic peeled and finely chopped
- 1 cup fresh cherry tomatoes cut into quarters
- 1 tablespoon fresh rosemary roughly chopped
- 1 tablespoon fresh thyme roughly chopped
- 3-4 sage leaves roughly chopped
- 1 bay leaf
- ½ cup white wine (125ml)
- 2 cups vegetable stock (500ml)
- 1 tablespoon tomato paste (tomato puree UK)
- 2 tablespoon dried porcini mushrooms
- 2 tablespoon olive oil
- 2 tablespoon butter (30g)
- salt and pepper to season
For serving
- 14 oz pappardelle pasta or pasta of choice (400g)
Instructions
- Prepare the vegetable stock and add the dried porcini mushrooms to the stock to rehydrate, set aside.
- Add 1 tablespoon of olive oil and the butter to a large deep-sided pan on a medium-low heat. Once hot add the chopped carrot, celery, onion, bell pepper and all the chopped herbs and saute for 10-15 minutes until softened but not browned.
- Add the garlic and saute for 1 minute until fragrant. Add the cherry tomatoes and the white wine and simmer for 2-3 minutes until reduced slightly.
- Scoop out the porcini mushrooms from the stock and roughly chop then add to the vegetables. Add the vegetable stock, bay leaf and tomato paste (concentrate), stir to combine.
- Cover the pan and simmer for 30 minutes, uncover and simmer for another 20 minutes until the sauce has reduced and thickened slightly and the vegetables are tender.
- Prepare your pasta until al dente (around 8-10 minutes check packet instructions) and toss with the ragu, serve with grated parmesan.
Video
Notes
- Cutting the vegetables - make sure to cut the vegetables as finely as possible, chunky vegetables will take longer to cook. You can use a food processor but be careful to not blitz the vegetables too much.
- Dried porcini mushrooms - these should be easy to find in most supermarkets and they add a huge amount of umami flavour to sauces. They need to be rehydrated in hot water so first quickly rinse any grit that may be on them then simply add them to the hot stock for at least 10 minutes. Remove them to roughly chop then add them to the vegetables along with the stock.
- Butter - the butter helps give this ragu a beautiful richness so try to not skip it.
- Herbs - I recommend using fresh herbs for best results but don't worry if you don't have all 3 you can use just one!
- Storage - leftover ragu will keep well in the fridge for 2-3 days or can be frozen.
- Nutritional information is for the sauce alone and does not include the pasta.
Nutrition
Calories: 227kcal | Carbohydrates: 19g | Protein: 5g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 15mg | Sodium: 148mg | Potassium: 579mg | Fiber: 4g | Sugar: 6g | Vitamin A: 4502IU | Vitamin C: 55mg | Calcium: 41mg | Iron: 1mg