An incredible Vegetable Ragu that’s deeply flavorful yet completely meat-free. Made from simple, seasonal vegetables, fresh herbs and garlic, this ragu is perfect tossed with your favourite pasta and finished with plenty of parmesan.
This ragu develops a rich, layered flavour and a wonderful texture that makes it hard to believe it’s vegetarian. When first tasted, some think it contains cured pork or spicy spread, but its depth comes from well-cooked vegetables, herbs and dried porcini mushrooms.
The sauce needs about an hour of gentle simmering to concentrate flavours, but it still comes together faster than many traditional meat ragus. Serve with your preferred pasta, a generous grating of parmesan and crusty bread to soak up the sauce.
Ingredients – what you need
- The vegetables – onion, carrot, celery and red bell pepper.
- Herbs – rosemary, thyme, sage and a bay leaf.
- Dried porcini mushrooms – rehydrated in hot stock for extra umami.
- Garlic – use fresh garlic for best aroma and flavour.
- Stock – good quality vegetable stock (chicken stock can be used if not vegetarian).
- Wine – white or red wine works; replace with extra stock to keep it alcohol-free.
- Tomato paste – a spoonful boosts tomato richness.
- Butter – adds a silky richness and rounds the sauce.
How to make Vegetable Ragu – step by step
Prepare the vegetable stock and add the dried porcini mushrooms to rehydrate; set aside.
Heat 1 tbsp olive oil and the butter in a large deep-sided pan over medium-low heat. Once warmed, add finely chopped carrot, celery, onion, red pepper and the chopped rosemary, thyme and sage. Sauté gently for 10–15 minutes until the vegetables are soft but not browned.
Add the garlic and cook for one minute until fragrant. Stir in the cherry tomatoes and the wine, then simmer for 2–3 minutes to reduce slightly.
Remove the porcini from the stock, roughly chop them and add to the pan. Pour in the stock, add the bay leaf and stir in the tomato paste. Bring to a gentle simmer.
Cover and simmer for 30 minutes, then uncover and simmer a further 20 minutes until the sauce has reduced slightly and the vegetables are tender and saucy.
Cook your pasta until al dente according to packet instructions, toss with the ragu and serve with grated parmesan. Leftovers keep well refrigerated for 2–3 days or can be frozen.
Top tips and recipe FAQs
- Chop finely – the finer the vegetables, the quicker and more even the cooking. A food processor helps but don’t puree.
- Porcini mushrooms – rinse to remove grit, then soak in hot stock for at least 10 minutes. Chop and add them and the soaking liquid to the ragu for deep umami notes.
- Butter – essential for richness; add it at the start to meld with the vegetables.
- Herbs – fresh herbs give the best flavour; if you have only one, it will still work well.
This sauce is excellent with pasta; pappardelle is lovely, but any shape will do. Serve with crusty bread to mop up the sauce.
Yes — replace the wine with extra stock and proceed as directed.
Yes. Cool completely, then transfer to sealed containers or freezer bags. Thaw thoroughly before reheating.
More Italian vegetarian recipes you might like
- Lentil Ragu Lasagne
- Penne Pomodoro (Tomato Basil Pasta)
- Spaghetti Aglio e Olio: Garlic & Oil Pasta
- Ricotta Pasta Sauce: 2 Ways
- Cavatelli and Broccoli Pasta
If you try this Vegetable Ragu, please leave a comment to let me know how it went — I love hearing from readers.
Step By Step Photos Above
Most recipes include step-by-step photos, tips and sometimes video to help you get it right the first time.
Vegetable Ragu with Pappardelle Pasta
By Emily
Ingredients
- 1 large carrot (or 2 small), peeled and finely chopped
- 1 stick celery, finely chopped
- 1 large onion, peeled and finely chopped
- 1 red bell pepper, finely chopped (seeds and stalk removed)
- 3 cloves garlic, peeled and finely chopped
- 1 cup fresh cherry tomatoes, quartered
- 1 tbsp fresh rosemary, roughly chopped
- 1 tbsp fresh thyme, roughly chopped
- 3–4 sage leaves, roughly chopped
- 1 bay leaf
- ½ cup white wine (125 ml) or extra stock
- 2 cups vegetable stock (500 ml)
- 1 tbsp tomato paste
- 2 tbsp dried porcini mushrooms
- 2 tbsp olive oil
- 2 tbsp butter (30 g)
- Salt and pepper, to season
For serving
- 400 g (14 oz) pappardelle or pasta of choice
- Grated parmesan, to serve
Instructions
- Prepare the vegetable stock and add dried porcini mushrooms to rehydrate; set aside.
- Heat olive oil and butter in a large pan over medium-low heat. Add the chopped vegetables and herbs, sauté 10–15 minutes until softened but not browned.
- Add garlic and cook 1 minute. Add cherry tomatoes and wine, simmer 2–3 minutes to reduce slightly.
- Chop the rehydrated porcini and add them to the pan with the stock, bay leaf and tomato paste. Stir to combine.
- Cover and simmer 30 minutes, uncover and simmer another 20 minutes until reduced and vegetables are tender.
- Cook pasta until al dente (about 8–10 minutes depending on the packet). Toss with the ragu and serve with grated parmesan.
Notes
- Vegetable size: Finely chopped vegetables cook faster and give a more harmonious sauce.
- Porcini: Rinse any grit, soak in hot stock for at least 10 minutes, chop and add with the soaking liquid for umami depth.
- Butter: Adds richness; try not to omit it.
- Herbs: Fresh is best, but use what you have on hand.
- Storage: Keeps 2–3 days in the fridge or can be frozen.
- Nutrition: Values refer to the sauce alone and are approximate.
Helpful Info for All Recipes
- I use extra virgin olive oil unless stated otherwise.
- When using canned tomatoes, choose a good-quality brand for best flavour.
- Vegetables are medium sized unless noted.
- All recipes are tested using a fan (convection) oven where applicable.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.