How To make Italian Vegetable Ragout
1 lb Boiling potatoes, peeled
cut in 1 1/2" cubes 1 lb Brussels sprouts
:
tough leaves removed ends trimmed :
cut in half 1 md Cauliflower
cut in large florets 1 lb Swiss chard
:
tough stems removed -- torn in bite-size pieces 2 tb Olive oil
1 c Chopped onion
1 c Chopped celery
3 lg Garlic cloves
finely chopped 1 tb Fresh marjoram or
1 ts Dried marjoram
1 lg Zucchini, ends trimmed
:
cut in 1" cubes 2 lg Carrots, peeled
sliced thickly :
on the diagonal 1 ts Coarse salt
1/4 ts Freshly ground black pepper
16 oz Can chick peas, drained
rinsed with water :
SERVE OVER Whole wheat spaghetti or Steamed brown rice :
GARNISH---------------------------------- 1/4 c Chopped fresh basil
Bring a large pot of salted water to a boil. Cook potatoes, Brussels sprouts and cauliflower for five minutes. Add Swiss chard and boil one minute more. Reserve 1/2 cup of the cooking liquid. Drain vegetables; set aside. Heat oil in a large Dutch oven over medium-high heat. Add onion, celery and garlic; saute three minutes. Stir in marjoram, reserved cooking liquid, tomatoes, zucchini, carrots, salt and pepper, and reserved vegetables. Stir well, cover, and cook over medium-low heat until vegetables are just cooked through, 15 to 20 minutes. Stir in chick peas and just heat through. Transfer to a serving dish and garnish with basil. Serve over whole wheat spaghetti or steamed brown rice. Suzanne Jonker, in "The Herb Companion." Posted by Cathy Harned.
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Italian Vegetable Ragout | Meatless vegetable Ragout
zucchini adds texture and color to this beautiful tomato based vegetarian dish.
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Ingredients
3 zucchini
1 medium onion
1 (15.5oz )can Garbanzo beans
1 (14.5oz) can Basil Garlic & oregano diced tomatoes
½ tsp italian seasoning
I tsp garlic powder
Salt & pepper TT
1 cup vegetable broth
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VEGETABLE RAGU WITH PAPPARDELLE PASTA
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(All Recipes have step by step photos)
An incredible Vegetable Ragu that's so rich in flavour you'd never know it's meat-free! Made with beautiful and simple vegetables, fresh herbs and garlic. Toss with your favourite pasta and top with plenty of parmesan cheese!
Ingredients
1 large carrot or 2 small, peeled and finely chopped
1 stick celery finely chopped
1 large large onion peeled and finely chopped
1 red bell pepper finely chopped (seeds and stalk removed)
3 cloves garlic peeled and finely chopped
1 cup fresh cherry tomatoes cut into quarters
1 tbsp fresh rosemary roughly chopped
1 tbsp fresh thyme roughly chopped
3-4 sage leaves roughly chopped
1 bay leaf
½ cup white wine (125ml)
2 cups vegetable stock (500ml)
1 tbsp tomato paste (tomato puree UK)
2 tbsp dried porcini mushrooms
2 tbsp olive oil
2 tbsp butter (30g)
salt and pepper to season
For serving
14 oz pappardelle pasta or pasta of choice (400g)
Instructions
Prepare the vegetable stock and add the dried porcini mushrooms to the stock to rehydrate, set aside.
Add 1 tbsp of olive oil and the butter to a large deep-sided pan on a medium-low heat. Once hot add the chopped carrot, celery, onion, bell pepper and all the chopped herbs and saute for 10-15 minutes until softened but not browned.
Add the garlic and saute for 1 minute until fragrant. Add the cherry tomatoes and the white wine and simmer for 2-3 minutes until reduced slightly.
Scoop out the porcini mushrooms from the stock and roughly chop then add to the vegetables. Add the vegetable stock, bay leaf and tomato paste (concentrate), stir to combine.
Cover the pan and simmer for 30 minutes, uncover and simmer for another 20 minutes until the sauce has reduced and thickened slightly and the vegetables are tender.
Prepare your pasta until al dente (around 8-10 minutes check packet instructions) and toss with the ragu, serve with grated parmesan.
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How To Make Vegetable Ragu / Vegetable Ragu Recipe
Vegetable Ragu Recipe.
How To Make Vegetable Ragu.
Garden Vegetable Ragu recipe
Garden Vegetable Ragu recipe
Ingredients
1 Tablespoon Olive Oil
1 Tablespoon Butter
1 whole Medium Onion, Diced
2 whole Small Zucchini, Trimmed And Sliced Into Half Moons
2 whole Small Yellow Squash, Trimmed And Sliced Into Half Moons
1 whole Medium Carrot, Peeled And Grated
2 cloves Garlic, Minced Or Pressed Through A Garlic Press
1 can (28 Oz. Or Two 15 Oz.) Tomato Sauce
2 cans Diced Tomatoes (15 Oz. Cans)
1 cup Good Dry Red Wine (like Merlot)
1 teaspoon Sugar
1 teaspoon Dried Basil, Or More To Taste
1 teaspoon Dried Oregano, Or More To Taste
½ teaspoons Italian Seasoning (or More To Taste)
Kosher Salt And Black Pepper To Taste
1 cup Parmesan Cheese, Divided
Optional Add-ins Listed Below (Italian Sausage, Sliced Mushrooms)
Preparation Instructions
Heat a tablespoon of olive oil and butter in a very large, deep skillet or a Dutch oven on medium heat.
Once hot and working in batches, sauté the onions, zucchini and yellow squash until soft and slightly golden. Remove to a bowl after each batch. When done, add all the vegetables back into the skillet, including the carrot and the garlic. Cook for 1-2 minutes. Pour in the tomato sauce and the diced tomatoes. Add in the cup of red wine. Season the sauce with the sugar, dried herbs, a little salt, and a lot of black pepper. Stir, cover and reduce heat to simmer for 35-40 minutes. Lastly add the half cup of Parmesan (reserve the rest to garnish), taste and adjust seasonings if needed.
Serve over pasta or prepared spaghetti squash.
Optional Ingredients:
1/2 to 3/4 pound of Italian Sausage; for a spicy and meaty ragu. If preparing this with the Italian sausage… Brown up the ground sausage, remove it from the pan, then sauté the onions, squash etc in the sausage renderings, adding olive oil if needed.
8 ounces of fresh mushrooms, which you will slice and saute with vegetables.
Parmesan Cheese Rind; just throw the cheese rind in while sauce simmers and remove it before serving.
Vegetarian Ragu Recipe
Vegetarian Ragu Recipe
How to Make Mushroom Ragu | Williams-Sonoma
Now your favorite hearty pasta sauce can be meat-free! This mushroom ragu from Williams Sonoma Test Kitchen Director, Belle English, is satisfying and delicious. Learn how to make it with this step-by-step tutorial, then serve it with hand-cut pappardelle or swap in your own preferred pasta. Find the recipe and everything you need to make it at williams-sonoma.com.
Recipe:
Hand-Cut Pappardelle with Mushroom Ragu