Garden Vegetable Ragu

Garden Vegetable Ragu takes around 45 minutes from beginning to end. This recipe makes 10 servings with 628 calories, 31g of protein, and 49g of fat each. For $2.95 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. Several people really liked this main course. This recipe from Simply Scratch requires sugar, onion, canned tomato sauce, and optional add-ins. This recipe is liked by 381 foodies and cooks. It is a good option if you're following a gluten free diet. Overall, this recipe earns a pretty good spoonacular score of 76%. If you like this recipe, you might also like recipes such as Vegetable Ragu, Tagliatelle with vegetable ragu, and Vegetable Ragu with Polenta.

Servings: 10

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Ingredients:

1 tablespoon of Butter

2 cans Diced Tomatoes

1 large can Tomato Sauce

1 medium Carrot, grated

1 teaspoon of Dried Basil, or more to taste

1 cup of Dry Red Wine

2 medium sized Garlic Cloves, minced or pressed through a garlic press

*Ground Italian Sausage

1/2 teaspoon Italian Seasoning, or more to taste

Kosher Salt and Fresh Black Pepper, to taste

*8 oz Mushrooms, sliced

Olive Oil

1 Onion, diced

1 teaspoon of Dried Oregano, or more to taste

*Parmesan Rind

1 cup Grated Parmesan Cheese, divided

1 teaspoon Sugar

2 small Summer Squash, trimmed and sliced into half moons

2 small Zucchini, trimmed and sliced into half moons

optional add-ins

Equipment:

frying pan

bowl

Cooking instruction summary:

Heat a tablespoon of olive oil and butter in a large, deep skillet on medium heat.Once hot and working in batches, saut the onions, zucchini and yellow squash until soft and slightly golden. Remove to a bowl after each batch. Add in all the vegetables in, 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 dried herbs, sugar, a little salt, 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.*If preparing this with the Italian sausage. Brown up the ground sausage, then saut the onions, squash etc in the renderings, adding olive oil if needed.

 

Step by step:


1. Heat a tablespoon of olive oil and butter in a large, deep skillet on medium heat.Once hot and working in batches, saut the onions, zucchini and yellow squash until soft and slightly golden.

2. Remove to a bowl after each batch.

3. Add in all the vegetables in, including the carrot and the garlic. Cook for 1-2 minutes.

4. Pour in the tomato sauce and the diced tomatoes.

5. Add in the cup of red wine. Season the sauce with the dried herbs, sugar, a little salt, 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.

6. Serve over pasta or prepared spaghetti squash.*If preparing this with the Italian sausage. Brown up the ground sausage, then saut the onions, squash etc in the renderings, adding olive oil if needed.


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