Our mouthwateringly good vegetable ragu is one of my favourite recipes to cook up, it’s perfect for busy weeknights, packed full of goodness and tastes just so good tossed through fresh tagliatelle and scattered with lots of Italian cheese. This is filling, tasty vegetarian comfort food.
This is a recipe my kids are happy to eat too and you definitely won’t miss the meat.
Delicious rich vegetable ragu
- splash of olive oil
- 1 red onion
- pinch salt
- 2 cloves garlic - finely chopped
- Aubergine diced - remove the fluffy centres and dice the remaining flesh into small cubes.
- Courgette diced - remove the fluffy centres and dice the remaining flesh into small cubes
- 2 tins chopped tomatoes
- 1 tbs balsamic vinegar
- Pinch sugar
- 2 tsp dried oregano
- Bunch fresh basil leaves roughly torn
- 500g fresh tagliatelle
- Add a splash of oil to a large frying pan (one that will take the tagliatelle later)
- Tip in the onions and add a small pinch of salt, soften over a medium heat for 5 minutes - don't let them brown.
- Add another splash of olive oil then add the garlic, aubergine, courgette - fry gently for 5 minutes.
- Tip in the tomatoes , Balsamic vinegar, pinch of sugar and dried oregano, season with salt and black pepper - bring to the boil, then turn down the heat to low and then simmer with the lid off for 20 minutes - the sauce should thicken and everything cook down nicely. Stir regularly to prevent sticking and to check if it needs a drop of water adding.
- Once it's cooked, stir through the torn basil, cook the fresh tagliatelle as per the packet instructions, it usually takes around 3-4 minutes - drain and then tip into the pan with the ragu - toss everything together to coat all the pasta in sauce.
- I take this to the table and let everyone help themselves.
Make vegetable ragu your way
- Add in some more vegetables – mushrooms and a handful of olives would work well.
- Use as a vegetable lasagne sauce.
- Add some spice with some freshly ground fennel seeds and a pinch of chilli flakes.
How to serve vegetable ragu
- Delicious with tagliatelle, lots of Italian cheese and a side of fresh green salad or steamed beans.
- Leftovers taste great cold next day as pasta salad.