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

 

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.


Nutrition Information:

Quickview
622k Calories
30g Protein
48g Total Fat
13g Carbs
13% Health Score
Limit These
Calories
622k
31%

Fat
48g
75%

  Saturated Fat
16g
105%

Carbohydrates
13g
5%

  Sugar
7g
9%

Cholesterol
91mg
30%

Sodium
1867mg
81%

Alcohol
2g
14%

Get Enough Of These
Protein
30g
60%

Calcium
536mg
54%

Phosphorus
470mg
47%

Vitamin A
1921IU
38%

Vitamin B3
6mg
32%

Vitamin B6
0.6mg
30%

Vitamin B2
0.48mg
28%

Vitamin C
23mg
28%

Vitamin E
3mg
27%

Potassium
867mg
25%

Vitamin B1
0.35mg
24%

Zinc
3mg
23%

Vitamin B12
1µg
20%

Vitamin K
20µg
19%

Iron
3mg
19%

Selenium
11µg
17%

Magnesium
63mg
16%

Copper
0.31mg
16%

Vitamin B5
1mg
15%

Manganese
0.3mg
15%

Fiber
3g
12%

Folate
38µg
10%

Vitamin D
1µg
9%

covered percent of daily need
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