Vegetarian Classic Italian Ragu Sauce

Delight in the rich, hearty flavor of this **Vegetarian Classic Italian Ragu Sauce**, a plant-based twist on the timeless Italian favorite. Packed with layers of tender vegetables like mushrooms, carrots, zucchini, and celery, this savory sauce comes alive with aromatic garlic, herbs, and the deep umami of tomato paste and crushed tomatoes. Simmered to perfection in vegetable broth—and optionally enhanced with a splash of red wine—this versatile recipe delivers a robust, satisfying sauce that pairs beautifully with pasta, polenta, or vegetarian lasagna. With only 20 minutes of prep time and an hour of gentle cooking, this homemade Italian ragu fills your kitchen with irresistible aromas while remaining completely meat-free. Perfect for vegetarians and anyone craving a wholesome, comforting meal, this sauce will transport your taste buds straight to the heart of Italy.

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, finely chopped
• 2 medium carrots, finely diced
• 2 stalks celery stalks, finely diced
• 3 cloves garlic, minced
• 8 ounces button mushrooms, chopped
• 1 medium zucchini, chopped
• 2 tablespoons tomato paste
• 28 ounces canned crushed tomatoes
• 1 cup vegetable broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 leaf bay leaf
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 cup red wine (optional)

Directions

Step 1

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

Step 2

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

Step 3

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

Step 4

Add the chopped mushrooms and zucchini, cooking until they have softened and released their water, about 5-7 minutes.

Step 5

Stir in the tomato paste, and let it cook for 2 minutes to caramelize slightly.

Step 6

Pour in the canned crushed tomatoes and the vegetable broth. Stir to combine.

Step 7

Add the dried oregano, dried basil, bay leaf, salt, and black pepper to the mixture.

Step 8

If using, pour in the red wine and stir to incorporate.

Step 9

Bring the pot to a gentle simmer, reduce the heat to low, and cover. Allow the sauce to simmer for 45 minutes to 1 hour, stirring occasionally to prevent sticking and ensure even cooking.

Step 10

Remove the bay leaf before serving.

Step 11

Taste and adjust the seasoning with additional salt and pepper if needed.

Step 12

Serve the ragu over your choice of pasta, or use it as a filling for vegetarian lasagna.

Nutrition Facts

Serving size	(2261.8g)

Amount per serving	% Daily Value*
Calories	918.3

Total Fat 34.4g	0%
Saturated Fat 5.7g	0%
Polyunsaturated Fat 3.4g
Cholesterol 0mg	0%
Sodium 4358.0mg	0%
Total Carbohydrate 120.6g	0%
Dietary Fiber 33.7g	0%
Total Sugars 66.5g
Protein 30.8g	0%

Vitamin D 15.9IU	0%
Calcium 549.3mg	0%
Iron 13.5mg	0%
Potassium 6373.8mg	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: 13.5%

Carbs: 52.7%