Vegetarian Lamb Ragu Sauce

Discover the hearty, flavor-packed delight of Vegetarian Lamb Ragu Sauce, a plant-based twist on the classic Italian favorite! This rich and savory sauce features a tender, meaty texture thanks to a plant-based lamb alternative, making it a perfect option for vegetarians craving bold, comforting flavors. Simmered with aromatic vegetables, red wine, and a medley of herbs like oregano and thyme, this ragu boasts layers of depth and complexity. The addition of crushed tomatoes and fresh basil ensures a luscious, well-rounded finish. Ready in just over an hour, it’s ideal for a cozy dinner served over pasta, polenta, or your favorite grain. Elevate your weeknight meals with this vegan-friendly masterpiece that's sure to impress both vegetarians and meat-lovers alike!

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:60 mins

Total Time:75 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 1 medium carrot, finely chopped
• 1 medium celery stalk, finely chopped
• 3 cloves garlic, minced
• 12 ounces plant-based lamb alternative
• 2 tablespoons tomato paste
• 1 cup red wine
• 28 ounces canned crushed tomatoes
• 1 cup vegetable broth
• 1 piece bay leaf
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 cup fresh basil, chopped

Directions

Step 1

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

Step 2

Add the chopped onion, carrot, and celery. Cook until the vegetables are soft and the onion is translucent, about 10 minutes.

Step 3

Stir in the minced garlic and cook for 1 minute until fragrant.

Step 4

Add the plant-based lamb alternative to the pot and cook, stirring occasionally, until browned, about 5 minutes.

Step 5

Stir in the tomato paste and cook for 2 minutes, allowing it to darken in color.

Step 6

Pour in the red wine, and let it simmer for 5 minutes until the liquid has reduced slightly.

Step 7

Add the canned crushed tomatoes and vegetable broth, stirring to combine.

Step 8

Drop in the bay leaf, and sprinkle in the dried oregano, thyme, salt, and black pepper. Stir well.

Step 9

Bring the sauce to a gentle simmer. Cover partially with a lid and let it cook over low heat for about 40 minutes, stirring occasionally, until the sauce has thickened.

Step 10

Adjust seasoning with additional salt and pepper to taste, if necessary.

Step 11

Remove the bay leaf from the pot and discard.

Step 12

Stir in the chopped fresh basil just before serving.

Step 13

Serve the Vegetarian Lamb Ragu Sauce over your favorite pasta, polenta, or a dish of your choice.

Nutrition Facts

Serving size	(2004.5g)

Amount per serving	% Daily Value*
Calories	1562.9

Total Fat 73.3g	0%
Saturated Fat 11.7g	0%
Polyunsaturated Fat 3.4g
Cholesterol 0mg	0%
Sodium 5425.7mg	0%
Total Carbohydrate 131.8g	0%
Dietary Fiber 35.0g	0%
Total Sugars 54.4g
Protein 71.2g	0%

Vitamin D 0IU	0%
Calcium 749.3mg	0%
Iron 24.5mg	0%
Potassium 5497.4mg	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: 44.8%

Protein: 19.4%

Carbs: 35.8%