Vegetable Ragu with Pappardelle Pasta

Name: Vegetable Ragu with Pappardelle Pasta
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4 servings
Ingredients: 1 large carrot; 1 stick celery; 1 large large onion; 1 red bell pepper; 3 cloves garlic; 1 cup fresh cherry tomatoes; 1 tbsp fresh Rosemary; 1 tbsp fresh thyme; 3-4 sage leaves; 1 bay leaf; ½ cup white wine; 2 cups vegetable stock; 1 tbsp tomato paste; 2 tbsp dried porcini mushrooms; 2 tbsp olive oil; 2 tbsp butter; salt and pepper; 14 oz pappardelle pasta or pasta of choice

User Reviews

4.9

24 reviews

Excellent

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings
4 servings
Calories
227 kcal
Course
Main Course
Cuisine
Italian

Vegetable Ragu with Pappardelle Pasta

Christopher House

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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!

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Ingredients

Servings

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)

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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.

Notes

Cutting the vegetables - make sure to cut the vegetables as finely as possible, chunky vegetables will take longer to cook. You can use a food processor but be careful to not blitz the vegetables too much.
Dried porcini mushrooms - these should be easy to find in most supermarkets and they add a huge amount of umami flavour to sauces. They need to be rehydrated in hot water so first quickly rinse any grit that may be on them then simply add them to the hot stock for at least 10 minutes. Remove them to roughly chop then add them to the vegetables along with the stock.
Butter - the butter helps give this ragu a beautiful richness so try to not skip it.
Herbs - I recommend using fresh herbs for best results but don't worry if you don't have all 3 you can use just one!
Storage - leftover ragu will keep well in the fridge for 2-3 days or can be frozen.
Nutritional information is for the sauce alone and does not include the pasta.

Nutrition Information

Show Details

Calories 227kcal (11%) Carbohydrates 19g (6%) Protein 5g (10%) Fat 14g (22%) Saturated Fat 5g (25%) Cholesterol 15mg (5%) Sodium 148mg (6%) Potassium 579mg (17%) Fiber 4g (16%) Sugar 6g (12%) Vitamin A 4502IU (90%) Vitamin C 55mg (61%) Calcium 41mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 227 kcal

% Daily Value*

Calories	227kcal	11%
Carbohydrates	19g	6%
Protein	5g	10%
Fat	14g	22%
Saturated Fat	5g	25%
Cholesterol	15mg	5%
Sodium	148mg	6%
Potassium	579mg	12%
Fiber	4g	16%
Sugar	6g	12%
Vitamin A	4502IU	90%
Vitamin C	55mg	61%
Calcium	41mg	4%
Iron	1mg	6%