Tuscan Vegetable Ragout Recipes

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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

Categories     Dinner, Main course

Time 50m

Number Of Ingredients 10

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

SAUSAGE RAGù



Sausage Ragù image

Meat sauce is one of the recipes many American home cooks start with. It seems so easy; brown some hamburger, pour in a jar of marinara, and presto! Meat sauce. Not so fast, friends. Made that way, your sauce may be thin-tasting, sour, sweet, or - worst of all - dry and chewy. Meat sauce with deep flavor and succulent texture isn't harder to make; it just needs more time and a low flame. This recipe from the New York chef Sara Jenkins, who grew up in Tuscany and has cooked all over Italy, shows how it's done. Caramelization is involved; dried pasta and canned tomatoes are best practice; and pork, not beef, is the meat of choice. If your sausage meat seems timidly flavored, feel free to add chopped garlic, chile flakes, fennel seed and/or dried herbs like oregano and sage to the meat as it browns.

Provided by Julia Moskin

Categories     dinner, pastas, sauces and gravies, main course

Time 2h

Yield About 3 cups

Number Of Ingredients 14

1 pound sweet Italian sausage or bulk sausage
Extra-virgin olive oil
1 onion, minced
1 carrot, minced
1 celery stalk, minced
1/4 cup minced flat-leaf parsley, plus extra for garnish
1 28-ounce can whole tomatoes, preferably San Marzano, with its juice
1 large sprig fresh thyme
1 large sprig fresh rosemary
3 tablespoons tomato paste
Salt
Ground black pepper
1 pound tubular dried pasta such as mezzi rigatoni, paccheri or penne
Freshly grated Parmesan cheese, for garnish, optional

Steps:

  • With the tip of a small, sharp knife, slit open the sausage casings. Crumble the meat into a wide, heavy skillet or Dutch oven and set over medium-low heat. If the meat is not rendering enough fat to coat the bottom of the pan as it begins to cook, add olive oil one tablespoon at a time until the meat is frying gently, not steaming. Sauté, breaking up any large chunks, until all the meat has turned opaque (do not let it brown), about 5 minutes.
  • Add onion, carrot, celery and parsley and stir. Drizzle in more oil if the pan seems dry. Cook over very low heat, stirring often, until the vegetables have melted in the fat and are beginning to caramelize, and the meat is toasty brown. This may take as long as 40 minutes, but be patient: It is essential to the final flavors.
  • Add tomatoes and their juice, breaking up the tomatoes with your hands or with the side of a spoon. Bring to a simmer, then add thyme and rosemary and let simmer, uncovered, until thickened and pan is almost dry, 20 to 25 minutes.
  • Mix tomato paste with 1 cup hot water. Add to pan, reduce heat to very low, and continue cooking until the ragù is velvety and dark red, and the top glistens with oil, about 10 minutes more. Remove herb sprigs. Sprinkle black pepper over, stir and taste.
  • Meanwhile, bring a large pot of salted water to a boil. Boil pasta until just tender. Scoop out 2 cups cooking water, drain pasta and return to pot over low heat. Quickly add a ladleful of ragù, a splash of cooking water, stir well and let cook 1 minute. Taste for doneness. Repeat, adding more cooking water or ragù, or both, until pasta is cooked through and seasoned to your liking.
  • Pour hot pasta water into a large serving bowl to heat it. Pour out the water and pour in the pasta. Top with remaining ragù, sprinkle with parsley and serve immediately. Pass grated cheese at the table, if desired.

Nutrition Facts : @context http, Calories 276, UnsaturatedFat 7 grams, Carbohydrate 32 grams, Fat 12 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 3 grams, Sodium 321 milligrams, Sugar 3 grams, TransFat 0 grams

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

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

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.

VEGETABLE RAGOUT



Vegetable Ragout image

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

Provided by MsBindy

Categories     Vegetable

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 21

2 tablespoons vegetable oil
2 garlic cloves, minced
2 cups onions, chopped
2 medium carrots, sliced in 1/2 pieces
4 medium celery ribs, chopped
1 1/2 cups cut green beans
2 bay leaves
1 pinch dried thyme
1 1/2 cups dry red wine
1 1/2 cups zucchini, sliced
1 lb sliced mushrooms
2 medium potatoes, cut into chunks
2 tablespoons tamari soy sauce
1/2 teaspoon salt
1 cup vegetable stock
3 tablespoons tomato paste
1 teaspoon Dijon mustard
1 tablespoon vinegar
1 tablespoon molasses
1 pinch black pepper
1 teaspoon dried basil

Steps:

  • Heat the oil in a heavy stew pot. Saute the onions, garlic, carrots, celery and green beans for 3-4 minutes.
  • Add the bay leaves, thyme and red wine and boil, uncovered for 3 minutes.
  • Reduce heat, cover, and simmer for 5 minutes.
  • Add the zucchini and mushrooms.
  • Combine the sauce ingredients and then stir the sauce into the vegetables.
  • Simmer about 30 minutes until the vegetables are tender.
  • While the vegetables are stewing, cook the potatoes separately in salted boiling water until they are tender.
  • Drain and add them to the ragout a few minutes before serving.

Nutrition Facts : Calories 345.6, Fat 7.8, SaturatedFat 1.1, Sodium 1113.2, Carbohydrate 48, Fiber 8.4, Sugar 14.5, Protein 9.8

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