Roasted vegetable ragu is a hearty, satisfying sauce made from charred vegetables, tomato paste, spices and red wine. Cozy and comforting, it tastes incredible tossed with tender pasta noodles — a delicious new staple for weeknights and gatherings.
Hello hello 2023!
I have the most delicious recipe for you today — one that will be on rotation all year long. It’s vegetable-forward, simple to prepare, packed with flavor and a crowd-pleaser. Absolutely a new favorite.
This ragu is built from carrots, mushrooms, celery, onions and garlic. With a touch of tomato paste, a splash of red wine and plenty of grated Parmesan, it develops deep savory notes and coats noodles beautifully. It’s also very filling.
It’s surprisingly chunky, hearty and satisfying — hard to believe it’s entirely vegetables. No meat, no beans, just roasted vegetables transformed into a rich sauce.
The charred vegetables above are the best part — they bring smoky, caramelized flavor to the whole dish.
I first found this idea in Food & Wine during the pandemic and it became our ultimate cozy comfort meal. It’s an easy way to get a lot of vegetables on the plate while still delivering the satisfying texture and flavor of a classic ragu.
I returned to it recently when experimenting with meals that are easy to prep ahead and toddler-friendly. It pairs beautifully with long noodles or wide pappardelle and everyone at the table ends up loving it.
I make a few small changes to the original: a touch less celery, bolder seasoning with a hint of heat, and plenty more Parmesan — because more cheese is always welcome. The result is balanced, flavorful and just right.
This ragu is reminiscent of a lentil bolognese in spirit — lighter and more vegetable-focused, but still deeply satisfying. Even meat lovers will enjoy it; the texture and flavor feel complete without meat.
Look at those noodles coated in sauce — pure comfort. No need to puzzle over dinner tonight: this one’s ready to go.
Roasted Vegetable Ragu
Roasted Vegetable Ragu
4
people
25 mins
25 mins
50 mins
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Ingredients
- 4 large portobello mushrooms, quartered
- 12 whole garlic cloves
- 2 large carrots, peeled and cut into thirds
- 1 sweet onion, chopped into quarters
- 1 celery stalk, cut into thirds
- 4 tablespoons olive oil
- Kosher salt and pepper
- 8 ounces sliced cremini mushrooms, chopped
- 1/2 cup tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes
- 1/2 cup dry red wine
- 1/2 cup grated Parmesan cheese
- 1 1/2 cups reserved pasta water
- 8 to 16 ounces cooked pappardelle pasta, for serving
Instructions
- Heat the broiler in your oven to the highest setting.
- On a baking sheet, spread out the portobello mushrooms, garlic cloves, carrots, onion and celery. Toss the vegetables with 2 tablespoons of olive oil and season with salt and pepper.
- Place the baking sheet in the center of the oven (not directly under the broiler). Broil for about 20 minutes, tossing the vegetables once or twice, until well charred and roasted. Remove from the oven.
- Transfer the broiled vegetables to a food processor and pulse a few times until coarsely chopped. You want texture, not a smooth puree.
- Bring salted water to a boil for the pasta if you haven’t already.
- Heat the remaining olive oil in a large skillet over medium heat. Add the cremini mushrooms and cook until browned, about 6 to 8 minutes. Stir in the tomato paste, basil, oregano and crushed red pepper and cook another 5 minutes until the tomato paste deepens in color. Add the red wine and cook, stirring, until it reduces and thickens.
- Stir in the pulsed roasted vegetables from the food processor. Add half of the reserved pasta water and stir until the sauce thickens, then add the remaining pasta water as needed. Stir in the Parmesan cheese and taste for seasoning; add more salt and pepper if necessary.
- Serve immediately with cooked pappardelle, tossing the pasta with the ragu so the sauce evenly coats the noodles.
Notes
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Now that’s a forkful.