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.
2(28 ounce) canscrushed tomatoesI like delallo brand
1cupdry red winelike merlot, pinot noir or Malbec (use one you like to drink!)
1cupgrated parmesan cheesedivided
kosher saltto taste
freshly ground black pepper
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.