5 from 6 votes

Vegetable Ragu

This recipe for vegetable ragu it is straightforward to make and very adaptable. It is a recipe that is popular with everyone that tastes it.
15 mins
20 mins
6 people
Calories: 69kcal


  • 1 1 lb package of spaghetti pasta
  • 2 tablespoons olive oil
  • 1 small chopped carrot
  • 1 stalk celery, finely chopped
  • ½ chopped medium onion
  • 1 clove of minced garlic
  • ½ - ¾ cup of red wine
  • 1 can of 28 oz San Marzano tomato in pieces or mashed
  • 3 tablespoons chopped parsley
  • 1 ½ teaspoons salt or more if necessary


  • In a pot/pan put the olive oil over medium heat, add the vegetables with a pinch of salt and leave them there until they are soft and begin to brown a bit. About 5-7 minutes.
  • Add the red wine and peel off the bits that stuck in the bottom of the pot. Leave the wine for 2 or 3 minutes or until it has almost evaporated.
  • Add the tomato, the parsley and lower the heat, let it simmer for 5-7 minutes.
  • Cook the pasta as it says on the package. When ready, with a pair of bread tongs, remove it little by little, letting the water drain a little and put it directly in the saucepan. If you think the sauce is very watery, do not worry, it will be absorbed. On the other hand, if you feel that the sauce is a bit dry, add about half a cup of pasta water (where the pasta was cooked).
  • Finish with a little olive oil, fresh parsley and sea salt.


Serving: 340g | Calories: 69kcal | Carbohydrates: 3g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Sodium: 596mg | Potassium: 100mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1897IU | Vitamin C: 4mg | Calcium: 11mg | Iron: 1mg
Course: Main Course
Cuisine: Italian
Keyword: vegan pasta, vegan ragu, vegetable ragu
Author: Piloncillo&Vainilla