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.
How To make Italian Vegetable Ragout's Videos
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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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.
Italian Style Vegetable Ragu Recipe - Shallots Garlic Tomato Vegan
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Italian Style vegetable Ragu Recipe - Shallots Garlic Tomato vegan
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Italian Pasta Ragu Bolognese - Vegan Vegetarian Recipe
Italian Pasta Ragu alla Bolognese Sauce - Vegan Vegetarian Recipe
Servings 3
Ingredients:
1 small Carrot diced
1/2 cup Celery chopped
1/2 cup Soy Granules (tvp)
1 Onion chopped
1 cup Tomatoes chopped
1 tbsp Tomato Paste
1/2 tsp Salt
1/2 tsp Pepper
300g Pasta
Olive Oil
Music:
Bushwick Tarantella from von Kevin MacLeod
Interpret:
Spring Vegetable Ragout with Goat Cheese Polenta
A celebration of lovely spring vegetables and mushrooms in this simple to prepare dish - seasonally inspired.
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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