Hidden Veg Ragu Recipes
HIDDEN VEG RAGU
Have a veg dodger in the family? This 'hidden' veg ragu packs in celery, carrots and tomatoes with pork and beef mince to make a flavour-packed family meal
Provided by Melissa Thompson - Journalist and food writer
Categories Dinner
Time 1h30m
Number Of Ingredients 14
Steps:
- Tip the garlic cloves into a food processor with the onions, celery and carrots. Blitz until finely chopped. Heat 2 tbsp oil in a frying pan over a medium heat, and fry the veg mix until soft and translucent, about 20 mins.
- Meanwhile, heat the remaining oil in a second pan and fry all the mince until starting to brown, about 15-20 mins. Stir the vinegar into the mince, then season and stir into the fried vegetable mix.
- Tip in the tomatoes, passata, tomato purée and stock. Reduce the heat to medium-low, cover and cook for 1 hr. After 30 mins (or once the oil separates), remove the lid so the ragu reduces and thickens. To freeze, leave to cool completely, then pack into freezerproof containers. Will keep frozen for up to three months. Serve over cooked short pasta.
Nutrition Facts : Calories 281 calories, Fat 16 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 11 grams sugar, Fiber 4 grams fiber, Protein 20 grams protein, Sodium 0.6 milligram of sodium
ROASTED VEGETABLE RAGù
Categories Mushroom Tomato Vegetable Side Roast Low Fat Vegetarian Low/No Sugar Basil Fennel Fall Healthy Vegan Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 400°F. Spray rimmed baking sheet with nonstick spray. Spread mushrooms and next 6 ingredients in single layer on prepared sheet. Drizzle with oil; sprinkle with 2 teaspoons rosemary, salt, and pepper. Roast until vegetables are tender, stirring occasionally, about 1 hour.
- Add zucchini, 2 cups broth, and tomatoes with juices to vegetables; stir to blend well. Continue to roast until zucchini are tender and juices thicken slightly, stirring occasionally and adding more broth if liquid evaporates too quickly, about 30 minutes longer. Transfer ragù to bowl. Mix basil, parsley, and 1 teaspoon rosemary into ragù. Season with salt and pepper.
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VEGETABLE RAGU RECIPE - ROASTED ROOT VEGETABLE RAGOUT
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5/5 (3)Total Time 1 hr 25 minsCategory Main CourseCalories 536 per serving
- Preheat the oven to 450°F. Cut all the vegetables for the ragout into pieces you'd want to eat with polenta: bite-sized or whatever. Coat with the olive oil and sprinkle with salt. Put the veggies into a roasting pan and roast in the oven until they are nicely browned, about 30 to 40 minutes. Turn them occasionally.
- Meanwhile, make the polenta. Bring the water to a boil in a medium pot and add a healthy pinch of salt. Sprinkle the polenta into the boiling water with one hand while you stir the water with another. This helps prevent lumps. Turn the heat to medium-low until the polenta bubbles gently. Cook, stirring every few minutes, until the polenta is creamy, about 30 minutes. When it's creamy, turn the heat as low as it will go for now.
- When the vegetables are ready, move them into a large, wide pot, like a high-sided frying pan. Pour the white wine into the roasting pan and use a wooden spoon to scrape up any browned bits at the bottom of the pan. Pour all that into the pot with the vegetables.
- Crush the canned tomatoes by hand into the pot and pour in all the juices from the can. Add the bay leaves and thyme. Stew this over medium-low heat for 15 minutes. Add the butter and cheese to the polenta, stirring well. If the polenta is too thick, stir in a little water. The polenta should be smooth and be able to flow a little in a bowl.
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- Prepare the vegetable stock and add the dried porcini mushrooms to the stock to rehydrate, set aside.
- Add 1 tbsp of olive oil and the butter to a large deep-sided pan on a medium-low heat. Once hot add the chopped carrot, celery, onion, bell pepper and all the chopped herbs and saute for 10-15 minutes until softened but not browned.
- Add the garlic and saute for 1 minute until fragrant. Add the cherry tomatoes and the white wine and simmer for 2-3 minutes until reduced slightly.
- Scoop out the porcini mushrooms from the stock and roughly chop then add to the vegetables. Add the vegetable stock, bay leaf and tomato paste (concentrate), stir to combine.
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- In a large sauce pan, over medium heat, warm the oil. Begin to saute the mushrooms, carrots, bell pepper, leek and onion. This will take about 15 minutes for all the vegetables to soften.
- Once veggies are soft, stir in tomatoes, water and lentils. Bring mixture to a boil. Once boiling, reduce heat and simmer for 25 minutes or until lentils are soft.
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