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Garden Vegetable Ragu l SimplyScratch.com #vegetable #ragu #sauce #zucchini #summersquash #carrots #homemade #simplyscratch

Garden Vegetable Ragu

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Garden Vegetable Ragu is a meatless pasta dish consisting of zucchini, yellow squash and carrots in a flavorful and robust red sauce. Serve on top of pasta with lots of grated parmesan cheese. Serves 6.
Course Mains & Entrees
Cuisine American-Italian
Keyword carrots, ragu, tomato sauce, wine, yellow squash, zucchini
Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Servings 6 servings
Calories 354
Author Laurie McNamara


  • 1 teaspoon olive oil
  • 1 medium yellow onion diced
  • 1 medium carrot grated
  • 2 medium zucchini trimmed and sliced into half moons
  • 2 medium yellow summer squash trimmed and sliced into half moons
  • 2 cloves garlic minced (or more if desired)
  • 1 teaspoon dried basil or more to taste
  • 1 teaspoon dried oregano or more to taste
  • 1/2 teaspoon italian seasoning
  • red pepper flakes
  • 2 (28 ounce) cans crushed tomatoes I like delallo brand
  • 1 teaspoon sugar
  • 1 cup dry red wine like merlot, pinot noir or Malbec (use one you like to drink!)
  • 1 cup grated parmesan cheese divided
  • kosher salt to taste
  • freshly ground black pepper
  • 1 pound cooked pasta


  • Heat the olive oil in a large, deep skillet on medium heat.
  • Once hot, sauté the onions until tender. Use a slotted spoon, transfer the onions to a dish with the grated carrot and set off to the side.
  • Repeat with the zucchini and yellow squash until soft and edges golden.
  • Add the carrots and onions back into the pan and add in the garlic, basil, oregano, italian seasoning and red pepper flakes (if using). Cook for 1-2 minutes.
  • Pour in the crushed tomatoes, wine and sugar. Simmer uncovered over medium-low heat for 45-60 minutes, stirring ocassionaly.
  • With 20 minutes left on the clock, prepare the pasta according to the package directions. Keep in mind, larger pastas take longer to cook.
  • Lastly add the half cup of Parmesan, taste and season with kosher salt and black pepper to taste.
  • Serve over pasta with reserved parmesan.


I like to use DeLallo crushed tomatoes because it creates a thick sauce without visual chunks of tomatoes (as my family prefers it). This is not a sponsored post.
Here are a few optional add-ins:
-Got a leftover parmesan rind? Just throw it in while the sauce simmers and remove before serving.
-Want a meaty version? Cook Italian sausage before starting the vegetables (omitting the oil and butter) and only using a fraction of the sausage grease (discarding the excess) from the sausage before sautéing the vegetables.
-Increase the veggies by adding 8 ounces sliced or quartered mushrooms, sautéing them with the vegetables.


Serving: 1generous cup | Calories: 354kcal | Carbohydrates: 53g | Protein: 17g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 15mg | Sodium: 620mg | Potassium: 1245mg | Fiber: 9g | Sugar: 17g | Vitamin A: 2683IU | Vitamin C: 49mg | Calcium: 321mg | Iron: 5mg