VEGETABLE RAGU WITH PAPPARDELLE PASTA
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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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Vegetable Ragout. Tasty dish!
- Recipe description -
Ingredients:
8 tbsp vegetable oil
0.7-1 lb meat (if preferred)
2 onions
2 carrots
2 potatoes
2 bell peppers of different colors (for vivid looks)
0,5-1 hot pepper
2 eggplants
2 zucchini
2 tomatoes
8-10 mushrooms
Sugar to taste
Salt to taste
4 bay leaves
Herbs mix: oregano, thyme, cumin, cardamom – 0.5-1 tsp each
Ground pepper to taste
3 cloves of garlic
Parsley, dill and basil – 1 bunch each
In addition to all the listed vegetables we sometimes add different kinds of cabbage: broccoli, cauliflower and Brussels sprouts.
And as for the greens, you can add cilantro and celery as well.
Place ingredients into the skillet starting with the hard ones and finishing with the soft ones.
Meat is not necessary, the dish is delicious anyway. We’ve got a small piece left after the other dish and we decided to add it on to the vegetable ragout :-)
1. Slice two eggplants along, salt the pieces, place on a plate to rest for 20 minutes. It will remove the bitterness out of the eggplants’ skin. However, you can peel the eggplants and use them right away. But now we want the skin to remain for better looks, to make the ragout look pretty and colorful.
2. Pour 8 tbsp vegetable oil into a skillet.
3. While heating the oil cut 2 onions into cubes.
4. Fry the onions over medium heat until they turn light golden.
5. While frying the onions, cut 0.7-1 lb meat into very thin strips, so that it could get completely done but still not hard when frying along with the vegetables. You can marinate the meat beforehand.
6. Place the meat into the skillet with the onions and fry over medium heat for 5 minutes stirring now and again.
7. While frying the meat, cut the carrots into small strips.
8. Place the carrots into the skillet and, stirring, fry until it gets soft.
9. While frying the carrots, cut the potatoes into strips, place them into the skillet and fry for 5 minutes stirring now and then.
10. While frying the potatoes, cut 2 bell peppers of different colors and 0,5-1hot pepper into cubes.
11. Place the peppers into the skillet and fry for 3-4 minutes.
12. While frying the peppers, wash salt off the eggplants, wipe them with a paper towel and cut them into cubes.
13. Place the eggplants into the skillet and fry for 3-4 minutes.
14. While frying the eggplants, cut 2 zucchini into cubes after peeling off thick and spoiled skin. New zucchini can be left unpeeled.
15. Fry zucchini in the skillet for 3-4 minutes as well.
16. Peel 2 tomatoes, cut them into cubes and place into the skillet to fry.
17. Cut the mushrooms into cubes and place them into the skillet too. Mix well.
18. If necessary add a bit of boiled water. You can do so at any point of cooking not to let the ragout get burnt.
19. Season the ragout with sugar and salt to taste, add 4 bat leaves, add herbs mix: oregano, thyme, cumin, cardamom – 1 tsp each. Stew at medium heat for 5 minutes.
20. Chop 3 cloves of garlic, parsley, dill and basil.
21. Add ground pepper, garlic and greens to the mixture in the skillet. Stew for one more minute.
Bon Appetite!
Veggie Spaghetti Bolognese | Super Food Family Classics | Jamie Oliver
Jamie’s taken this family favourite and given it a veggie twist! Porcini mushrooms and plump lentils create a ragu that’s as rich and full of flavour as a meaty version. It’s packed with protein, contains three of your five a day and by choosing wholewheat spaghetti you’re also upping your fibre intake - spag bol the healthy choice? We’ll take that!
For more healthy recipes perfect for sharing with family grab a copy of Jamie’s latest book Super Food Family Classics:
Links from the video:
Spaghetti Vodka Arrabiata |
Italian Bean Soup |
Spaghetti Vongole |
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