How To Make Hidden Veg Ragu
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 1 medium onion, diced
- 2 carrots, peeled and grated
- 2 celery stalks, finely chopped
- 2 cloves of garlic, minced
- 1 zucchini, grated
- 1 red bell pepper, diced
- 1 can (400g) crushed tomatoes
- 1 can (400g) diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon sugar
- Salt and pepper to taste
- 1 tablespoon olive oil
- Parmesan cheese, for serving
- Fresh basil leaves, for garnish
- Cooked pasta, for serving
Instructions
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In a large pot, heat olive oil over medium heat. Add the onion, carrots, celery, garlic, zucchini, and red bell pepper. Cook until the vegetables are softened, about 5 minutes.
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Stir in the crushed tomatoes, diced tomatoes, tomato paste, dried oregano, dried basil, sugar, salt, and pepper. Bring the mixture to a simmer and let it cook for 30 minutes, stirring occasionally.
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Using an immersion blender or a regular blender, puree the sauce until smooth. Return the sauce to the pot and simmer for an additional 10 minutes.
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Serve the ragu sauce over cooked pasta, garnished with Parmesan cheese and fresh basil leaves.
Nutrition
- Calories : 187kcal
- Total Fat : 5g
- Saturated Fat : 1g
- Cholesterol : 0mg
- Sodium : 420mg
- Total Carbohydrates : 34g
- Dietary Fiber : 8g
- Sugar : 16g
- Protein : 5g
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