This vegetable ragu recipe is a breeze to make and incredibly versatile. It's guaranteed to be a hit with anyone who tries it.
15 minutesmins
20 minutesmins
0 minutesmins
35 minutesmins
6people
Calories: 69kcal
Ingredients
1lbpackage of spaghetti pasta
2tablespoonsolive oil
1carrotdiced
1stalk of celeryfinely diced
½onionfinely diced
1cloveof garlicminced
½cupof red wine
28ozof San Marzano tomatoes, crushed
3tablespoonsof chopped parsley
1 ½teaspoonsof saltor more to taste
Instructions
In a pot or pan, heat the extra-virgin olive oil over medium heat. Add the carrot, celery, onion, and a pinch of salt. Sauté until the vegetables are soft and lightly browned, about 5-7 minutes.
Pour in the red wine, scraping the bits stuck to the bottom of the pot. Allow the wine to simmer for 2 or 3 minutes, or until it has nearly evaporated.
Stir in the tomatoes and parsley, then reduce the heat. Allow the sauce to simmer for 5-7 minutes, stirring occasionally.
Meanwhile, cook the pasta according to the package instructions. Once cooked, use tongs to transfer the pasta directly from the water to the saucepan, allowing a bit of the water to drain off.
If the sauce appears too watery, don't worry—it will thicken as the pasta absorbs it. If the sauce seems too thick, add about half a cup of the pasta cooking water to adjust the consistency.
Finish the dish with a drizzle of olive oil, a sprinkle of fresh parsley, and a pinch of sea salt to taste.
Notes
Freeze. You can prepare the sauce and freeze it for later. It will last up to three months.
Double the recipe. This vegetable ragu recipe can be doubled for a large crowd.
Freeze in portions. Another good idea is to portion the sauce and freeze it. That way, you can thaw one or as many portions as you need.