Vegetarian Classic Italian Ragu

Dive into the heart of Italian comfort food with this Vegetarian Classic Italian Ragu, a wholesome and flavorful twist on the traditional meat-based sauce. Packed with a medley of finely chopped vegetables like mushrooms, zucchini, and bell peppers, this rich, plant-based ragu is beautifully seasoned with oregano, basil, and a hint of optional red wine for a deep, robust flavor. Simmered to perfection with canned tomatoes and vegetable broth, the sauce achieves a luscious, hearty texture that makes it a perfect companion for pasta, polenta, or even as a topping for crusty bread. Ready in just over an hour with easy-to-follow steps, this recipe is ideal for both casual weeknight dinners and indulgent gatherings. Enjoy the taste of Italy in a healthy, vegetarian-friendly way!

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 6

Ingredients

• 3 tablespoons olive oil
• 1 large, finely chopped yellow onion
• 2 medium, diced carrot
• 2 medium, diced celery stalk
• 3 minced garlic cloves
• 250 grams, finely chopped button mushrooms
• 1 medium, diced zucchini
• 1 medium, diced red bell pepper
• 800 grams canned chopped tomatoes
• 2 tablespoons tomato paste
• 500 milliliters vegetable broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 bay leaf
• 1 teaspoon, or to taste salt
• 0.5 teaspoon, or to taste black pepper
• 125 milliliters red wine (optional)

Directions

Step 1

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

Step 2

Add the chopped onions, carrots, and celery. Sauté for about 5-7 minutes, until the vegetables are softened.

Step 3

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

Step 4

Add the chopped mushrooms, zucchini, and red bell pepper. Cook for about 10 minutes, stirring occasionally, until the vegetables soften and the mushrooms release their liquid.

Step 5

If using, pour in the red wine and allow it to simmer for 3-4 minutes to let the alcohol evaporate.

Step 6

Stir in the canned chopped tomatoes, tomato paste, vegetable broth, dried oregano, dried basil, bay leaf, salt, and black pepper.

Step 7

Bring the mixture to a gentle boil, then reduce the heat to low. Cover partially and let it simmer for about 30-40 minutes, stirring occasionally, until the ragu thickens and the flavors meld.

Step 8

Remove the bay leaf and adjust seasoning with more salt and pepper if needed.

Step 9

Serve the vegetarian ragu over your favorite pasta or creamy polenta and enjoy warm.

Nutrition Facts

Serving size	(2429.5g)

Amount per serving	% Daily Value*
Calories	1152.8

Total Fat 50.2g	0%
Saturated Fat 7.9g	0%
Polyunsaturated Fat 5.6g
Cholesterol 0mg	0%
Sodium 6596.6mg	0%
Total Carbohydrate 136.5g	0%
Dietary Fiber 31.2g	0%
Total Sugars 70.0g
Protein 32.0g	0%

Vitamin D 0IU	0%
Calcium 410.2mg	0%
Iron 13.1mg	0%
Potassium 4970.1mg	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: 40.1%

Protein: 11.4%

Carbs: 48.5%