Best Tuscan Vegetable Ragout Recipes

TAGLIATELLE WITH VEGETABLE RAGU

Tagliatelle with vegetable ragu image

This veggie Bolognese-style sauce is great served with pasta and crams in three of your five-a-day

Provided by Lucy Netherton

Time 50m

Number Of Ingredients 10

Ingredients

1 onion, finely chopped
2 celery sticks, finely chopped
2 carrots, diced
4 garlic cloves, crushed
1 tbsp each tomato purée and balsamic vinegar
250g diced vegetables, such as courgettes, peppers and mushroom
50g red lentil
2 x 400g cans chopped tomatoes with basil
250g tagliatelle (or your favourite pasta)
2 tbsp shaved parmesan (optional)

Steps:

Tip the onion, celery and carrots into a large non-stick saucepan and add 2-3 tbsp water or stock, if you have some. Cook gently, stirring often, until the vegetables are soft.
Add the garlic, tomato purée and balsamic vinegar, cook on a high heat for 1 min more, add the diced veg, lentils, tomatoes, then bring up to the boil.
Turn to a simmer, then cook for about 20 mins. Meanwhile, cook the pasta following pack instructions, then drain. Season the ragu and serve with pasta and Parmesan on top, if you like.

Nutrition Facts : Calories 321 calories, Fat 3 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 12 grams sugar, Fiber 5 grams fiber, Protein 15 grams protein, Sodium 0.3 milligram of sodium

TUSCAN VEGETABLE RAGOUT

Tuscan Vegetable Ragout image

Make and share this Tuscan Vegetable Ragout recipe from Food.com.

Provided by Vino Girl

Categories Stew

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

2 teaspoons olive oil
3 garlic cloves, minced
2 zucchini, halved lengthwise and then cut into 1/2 inch pieces
1 (8 ounce) can diced tomatoes, undrained
2 (15 1/2 ounce) cans cannellini beans, drained and rinsed
1 (15 ounce) can artichoke hearts, quartered
2 tablespoons kalamata olives, coarsely chopped
1 tablespoon capers, coarsely chopped
1/4 cup fresh parsley or 1/4 cup basil, chopped
salt
pepper
crusty bread (optional)
cooked pasta (optional)

Steps:

Heat oil in a large pot over medium heat.
Add garlic and zucchini; cover and cook 5 minutes or until softened.
Stir in tomatoes, beans, and artichokes; cook for 15 minutes or until vegetables are tender. Add olives, capers and half the parsley. Season with salt and pepper, top with remaining parsley. Serve with crusty bread or over pasta.

ITALIAN VEGETABLE RAGOUT

Italian Vegetable Ragout image

This dish was brought to our September 2007 potluck dinner by Ken Jaffe, our President. Several people requested the recipe, so we posted it here. NOTE: A member who made it said that she doubled the red pepper flakes, used 1 can of beans, used dried parsley, omitted the salt and pepper, and cooked it for an hour. Those changes are reflected in the recipe.

Provided by Vegetarian Network

Categories Vegetable

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil
1 medium onion, thinly sliced
1/2 cup dry white wine
2 zucchini, halved lengthwise and cut into 1/2-inch slices
2 lbs plum tomatoes, chopped
1/8-1/4 teaspoon hot red pepper flakes
2 cups cannellini beans (cooked or 1 can)
1/4 cup fresh parsley (1/4 cup chopped fresh or 1/8 cup dried)
1/4 cup dried basil
salt, to taste (optional)
fresh ground pepper, to taste (optional)

Steps:

Heat the olive oil over medium heat in a large skillet.
Add the onion, cover, and cook until softened, about 5 minutes.
Uncover, add the wine, and cook until it evaporates.
Add the zucchini, tomatoes, red pepper flakes, beans, and parsley.
Cover and cook over medium-low heat for 20-60 minutes or until the vegetables are tender.
Add the basil and season to taste with salt and pepper, if using.
This ragout is especially good topped with cooked quinoa.

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