Roasted Vegetable Ragu
User Reviews
5.0
45 reviews
Excellent
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Prep Time
25 mins
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Cook Time
25 mins
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Total Time
50 mins
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Servings
4 people
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Course
Main Course
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Cuisine
American
Roasted Vegetable Ragu
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Roasted vegetable ragu is a hearty, satisfying sauce made from charred vegetables, tomato paste, spices and red wine. It's cozy and comforting, and tastes amazing served over soft pasta noodles. A new delicious staple!
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Ingredients
- 4 large portobello mushrooms, quartered
- 12 whole garlic cloves
- 2 large carrots, peeled and cut into third
- 1 sweet onion, chopped into quarters
- 1 celery stalk, cut into thirds
- 4 tablespoons olive oil
- kosher salt and pepper
- 8 ounces sliced cremini mushrooms, chopped
- ½ cup tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon crushed red pepper flakes
- ½ cup dry red wine
- ½ cup grated Parmesan cheese
- 1 ½ cups reserved pasta water
- 8 to 16 ounces cooked pappardelle pasta, for serving
Instructions
- Heat the broiler in your oven to the highest setting.
- On a baking sheet, spread out the portobello mushrooms, garlic cloves, carrots, onion and celery. Toss the vegetables with 2 tablespoons of the olive oil and sprinkle all over with salt and pepper.
- Place the baking sheet in the center of the oven (not right below the broiler). Broil for 20 minutes, tossing the vegetables once or twice during cook time, until charred and roasted. Remove the vegetables.
- Transfer the broiled vegetables to a food processor and pulse a few times until coarsely chopped. You don’t want them fully blended. Just pulse a few times until they look like my photo above!
- At this point you can also bring your salted water to a boil for your pasta.
- Heat the remaining olive oil in a large skillet over medium heat. Add the cremini mushrooms and cook until browned and softened, about 6 to 8 minutes. Stir in the tomato paste, basil, oregano and crushed red pepper. Cook for another 5 minutes, until the tomato paste deepens in color. Stir in the red wine, stirring constantly. Stir until thickened. Stir in the roasted vegetables from the food processor.
- Stir in half of the reserved starchy pasta water, until thickened. Stir in the remaining. Stir in the parmesan cheese. Taste and season with more salt and pepper if necessary.
- Serve immediately with the noodles, tossing everything together so it gets combined and the sauce covers the pappadelle.
Notes
- very slightly adapted from food & wine
Genuine Reviews
User Reviews
Overall Rating
5.0
45 reviews
Excellent
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