Vegetable Ragu Sauce

Vegetable Ragu Recipe


The first time I had a vegetable ragu was in St. Petersburg Florida. We were at a nice Italian restaurant enjoying our yearly family vacation before the kids go to school. We were all sunburnt in shorts and t-shirts. It was a small place located down the street form our hotel. Our server brought out some fresh bread and it came with an awesome, what I thought was a vegetable ragu, sauce for dipping. 

After the first bite I was amazed how delicious it was. I grabbed the dish and closely examined the sauce. I said, I need to make this at home. Everyone loved it! We ordered a second dish of sauce. Yes, it was that good. 

Here is my version and everyone agree’s that it brought back those memories. It’s fresh and flavourful and will go great on pasta or an entire loaf of bread for dipping. Either way, you’re going to enjoy this amazing meatless sauce that has such a robust flavor, that you won’t even notice. 

Try my vegetable ragu recipe in your home. It will be requested time and time again. Not to mention that it’s super easy to make and freezes well for a future meal. Enjoy!

Vegetable Ragu Sauce
This is an amazing meat free and extremely flavourful and by far the best meatless ragu sauce I have ever made. My friends and family can vouch for that one.
  1. 1 Large Yellow Onion
  2. 1 Zucchini
  3. 1 Yellow Squash
  4. 1 Large Carrot
  5. 1 8oz Package of Sliced White Mushrooms
  6. 3 Cloves of Garlic
  7. 1 can Tomato Paste
  8. 2 cans Crushed Tomatoes
  9. 1 Tablespoon Sugar
  10. 1 1/2 Teaspoon Salt
  11. 1 Teaspoon Pepper
  12. 1 Teaspoon Granulated onion
  13. 1 Teaspoon Granulated Garlic
  14. 2 Teaspoon Italian Seasoning
  15. 1 Teaspoon Dried Basil
  16. 1 Teaspoon Dried Oregano
  17. 1/4 Teaspoon Crushed Red Pepper
  18. 1 Cup Chicken Broth
  19. 1 Cup Pinot Noir
  20. 1 Cup Grated Parmesean
  21. 2 Bay Leaves
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Johnny Eats

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