Vegan Classic Italian Ragu

Indulge in the comforting flavors of a hearty Vegan Classic Italian Ragu, a plant-based twist on a beloved Italian favorite. This rich and savory recipe features a medley of finely chopped onions, carrots, and celery sautéed to perfection, combined with earthy lentils and an aromatic blend of garlic, oregano, and basil. A splash of dry red wine adds depth, while crushed tomatoes and vegetable broth create a luscious, slow-simmered sauce. Perfectly tender lentils replace traditional meat, making this dish both wholesome and satisfying. Pair it with your favorite pasta and a sprinkle of fresh parsley for a vegan dinner that's equally rustic and elegant. Ready in just over an hour, this Italian ragu is ideal for meal prep or nourishing gatherings. Keywords: vegan ragu recipe, plant-based Italian ragu, lentil pasta sauce, vegan Italian dinner.

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:75 mins

Total Time:90 mins

Servings: 6

Ingredients

• 3 tablespoons olive oil
• 1 medium yellow onion, finely chopped
• 2 medium carrots, finely diced
• 2 medium celery stalks, finely diced
• 4 cloves garlic cloves, minced
• 2 tablespoons tomato paste
• 1 cup dry red wine
• 28 ounces canned crushed tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 leaf bay leaf
• 1 cup brown lentils, rinsed
• 3 cups vegetable broth
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons chopped fresh parsley

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the chopped onions, diced carrots, and diced celery. Sauté for about 10 minutes, until the vegetables have softened.

Step 3

Stir in the minced garlic and cook for another minute until fragrant.

Step 4

Add the tomato paste and stir to coat the vegetables, cooking for 2 more minutes.

Step 5

Pour in the red wine, scraping the bottom of the pot to deglaze, and let it cook until the liquid is reduced by half.

Step 6

Add the crushed tomatoes, dried oregano, dried basil, bay leaf, lentils, and vegetable broth. Stir to combine.

Step 7

Season with salt and black pepper, then bring the mixture to a boil.

Step 8

Reduce the heat to a low simmer, cover partially, and let cook for about 45-50 minutes, or until the lentils are tender and the sauce has thickened.

Step 9

Remove the bay leaf, taste, and adjust seasoning if necessary.

Step 10

Serve hot over your favorite pasta, garnished with freshly chopped parsley.

Nutrition Facts

Serving size	(2661.1g)

Amount per serving	% Daily Value*
Calories	1481.5

Total Fat 52.2g	0%
Saturated Fat 8.5g	0%
Polyunsaturated Fat 6.1g
Cholesterol 0mg	0%
Sodium 5472.4mg	0%
Total Carbohydrate 181.4g	0%
Dietary Fiber 51.8g	0%
Total Sugars 69.6g
Protein 48.6g	0%

Vitamin D 0IU	0%
Calcium 671.1mg	0%
Iron 22.2mg	0%
Potassium 7052.0mg	0%

*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.

Source of Calories

Fat: 33.8%

Protein: 14.0%

Carbs: 52.2%