How to make Vegetable Ragu | The Secret Yorkshire Cook
Looking for a warming meal? This Vegetable Ragu is perfect! It has veggie Bolognese-style sauce is great served with pasta and crams in three of your five-a-day. This is a great vegetarian/vegan recipe! Enjoy this video on how to make vegetable ragu, stay safe and keep ccokin'.
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ARRIGHI - Fusilli with vegetable ragout
INGREDIENTS:
(for 4 servings)
•Pasta: Fusilli gr. 350
•½ eggplant
•2 courgettes
•Champignon mushrooms gr. 250
•Tomatoes gr. 100
•1 small onion
•½ glass of extra virgin oil
•Basil 30 leafs
•3 spoons of chopped parsley
•Pepper at your choice
•Salt quantity at your choice
•Parmesan cheese at your choice
METHOD:
1.Wash the tomatoes, clean the mushrooms and cut them in small pieces.
2.Peel the onion and chop it finely, then place it in a large frying pan containing oil.
3.Brown the onion and add the mushrooms letting them simmer for a few minutes.
4.Cut the peeled eggplant and the corgettes into cubes. Put them in the pan and add the tomatoes in pieces.
5.Cut basil leaves and finely chop the parsley. When the tomatoes are softened add salt, pepper, the basil and the parsley.
6.Mix the ingredients and turn off the heat. After you have boiled the FUSILLI in salted water, drain it al dente and throw it into the pan with the sauce.
7.Sauté quickly and serve your FUSILLI with vegetable sauce sprinkled with parmesan cheese.
P.S.: ANY VEGETABLE CAN BE REPLACED WITH OTHER MORE SEASONAL.
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
Ree Drummond's Veggie Ragu with Cheesy Polenta | The Pioneer Woman | Food Network
Ree goes meat-free when she whips up a hearty vegetarian sauce to serve on top of her creamy, cheesy polenta!
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Veggie Ragu with Cheesy Polenta
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 50 min
Active: 50 min
Yield: 4 to 6 servings
Ingredients
Veggie Ragu:
2 tablespoons olive oil
2 tablespoons salted butter
1 eggplant, diced small
1 onion, sliced thin
1 zucchini, diced small
1 red pepper, diced small
4 cloves garlic, minced
1 tablespoon Italian seasoning
1 tablespoon tomato paste
Kosher salt and freshly ground black pepper
One 28-ounce can whole tomatoes, crushed
Fresh basil, for serving
Polenta:
3 cups vegetable broth
1 teaspoon garlic powder
1 teaspoon onion powder
1 cup quick-cooking polenta
2 tablespoons salted butter
1/3 cup plus 1/4 cup grated Parmesan
Kosher salt and freshly ground black pepper
Directions
For the veggie ragu: Heat the olive oil and butter in a large, high-sided skillet over medium heat. Add the eggplant and onions. Stir, then cook until starting to wilt, about 2 minutes. Add the zucchini, red pepper, garlic and Italian seasoning. Cook, stirring, to soften, another 2 to 3 minutes. Add the tomato paste and some salt and pepper, then stir. Add the tomatoes, stir again, and bring to a simmer. Simmer for 15 minutes, stirring occasionally.
For the polenta: Meanwhile, bring the vegetable broth to a boil. Season with the garlic powder and onion powder. While stirring, pour in the polenta slowly, and keep stirring until combined. Bring to a simmer, then reduce the heat. Cook for 5 minutes to thicken. Remove from the heat, then stir in the butter and 1/3 cup Parmesan. Season to taste, cover and set aside.
Check the vegetables, taste, and adjust the seasoning. To serve, spoon the polenta into bowls, making wells in the middles. Fill with the vegetables. Garnish with the remaining 1/4 cup Parmesan and the basil.
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Ree Drummond's Veggie Ragu with Cheesy Polenta | The Pioneer Woman | Food Network