Meatless Ragu Sauce Recipes

VEGGIE RAGU

Steps:

• Place onion in the bowl of a food processor; process until finely chopped. Transfer to a small bowl and set aside.
• Place carrots and celery in the bowl of a food processor and blend. Transfer to a small bowl and set aside.
• Heat olive oil and cook the thinly sliced garlic until translucent. Add broccoli and carrots, cook about 5 minutes.
• Add onion, tomato can, oregano and salt. Cook, stirring occasionally, until mixture is browned, about 10 minutes.
• Add 1 cup water, reduce heat to medium-low and simmer for at least 15 minutes, adding extra if needed.
• Meanwhile, in a large pot bring water to boil and cook pasta according to package directions, until al dente. Drain the pasta and add to the pan containing ragu. Toss to combine.
• Serve warm with a sprinkle of freshly grated cheese.

HOMEMADE MEATLESS SPAGHETTI SAUCE

Steps:

• In a Dutch oven, saute onions in oil until tender. Add the tomatoes, garlic, bay leaves, salt, oregano, pepper and basil. Bring to a boil. Reduce heat; cover and simmer for 2 hours, stirring occasionally., Add tomato paste and brown sugar; simmer, uncovered, for 1 hour. Discard bay leaves. Serve with pasta and basil, if desired.

HOMEMADE RAGU SAUCE

Steps:

• In a Dutch oven, cook the beef, pork, bacon, onions, celery and carrots over medium heat until meat is no longer pink; drain. Add garlic; cook 2 minutes longer. Add wine; cook until liquid is reduced by half, 4-5 minutes., Stir in the tomatoes, tomato sauce, tomato paste, bay leaves, sugar and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, stirring occasionally, 1-1/2 to 2 hours. , Discard bay leaves. Add the cream, butter and parsley; cook 2 minutes longer. Stir in cheese. Serve with pasta.

ITALIAN-STYLE BOLOGNESE (RAGù) RECIPE BY TASTY

Steps:

• Heat olive oil and butter in a large pan over medium heat. Add onion, carrot, celery, and pancetta. Cook for around 10 minutes until the onions start to look translucent.
• Add the minced meats and brown all over, ensure the meat is fully broken up and no large chunks remain.
• Add salt and pepper to taste. Increase the heat, add the wine, and allow to evaporate for around 2-3 minutes.
• In a large jug, dilute the tomato puree into the chicken stock and add to the pan, stir well.
• Reduce to a low heat, then cover and simmer for 2 hours. Check from time to time to ensure the sauce is not drying out. If this occurs, add a small amount of stock.
• Cook desired pasta and toss in the bolognese.
• Top with parmesan cheese and serve.
• Enjoy!

TAGLIATELLE WITH VEGETABLE RAGU

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.