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Vegetable Ragu with Pappardelle Pasta Recipe

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4.3 from 39 reviews

A hearty and flavorful Vegetable Ragu served with tender pappardelle pasta, packed with fresh vegetables, herbs, and a rich tomato base. Perfect for a comforting vegetarian meal that combines rustic Italian flavors with wholesome ingredients.

Ingredients

Vegetables and Herbs

  • 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 (cut into quarters)
  • 1 tbsp fresh rosemary (roughly chopped)
  • 1 tbsp fresh thyme (roughly chopped)
  • 3-4 sage leaves (roughly chopped)
  • 1 bay leaf

Liquids and Sauces

  • ½ cup white wine (125 ml)
  • 2 cups vegetable stock (500 ml)
  • 1 tbsp tomato paste (tomato puree, UK)

Other Ingredients

  • 2 tbsp dried porcini mushrooms
  • 2 tbsp olive oil
  • 2 tbsp butter (30 g)
  • Salt and pepper to season
  • 14 oz pappardelle pasta or pasta of choice (400 g)

Instructions

  1. Prepare the Stock and Mushrooms: Prepare the vegetable stock and add the dried porcini mushrooms to the stock to rehydrate. Set aside to allow the mushrooms to soak and soften.
  2. Sauté the Vegetables and Herbs: In a large deep-sided pan over medium-low heat, add 1 tablespoon of olive oil and the butter. When hot, add the chopped carrot, celery, onion, red bell pepper, and all the chopped herbs (rosemary, thyme, sage). Sauté gently for 10-15 minutes until vegetables are softened but not browned, developing a rich aromatic base.
  3. Add Garlic, Tomatoes, and Wine: Stir in the garlic and cook for 1 minute until fragrant. Add the cherry tomatoes and pour in the white wine. Simmer this mixture for 2-3 minutes, allowing the wine to reduce slightly, deepening the flavor of the sauce.
  4. Add Mushrooms and Combine Sauce: Remove the porcini mushrooms from the stock, roughly chop them, and add to the vegetable mixture. Pour in the vegetable stock infused with mushroom flavor, add the bay leaf and tomato paste, and stir to combine everything evenly.
  5. Simmer the Ragu: Cover the pan and simmer gently for 30 minutes. Then uncover and continue to simmer for another 20 minutes until the sauce has thickened and the vegetables are tender, ensuring a rich and hearty texture.
  6. Cook Pasta and Serve: Meanwhile, cook the pappardelle pasta according to package instructions until al dente (around 8-10 minutes). Drain and toss the hot pasta with the finished ragu sauce. Serve immediately, optionally garnished with grated Parmesan for added richness.

Notes

  • Use dried porcini mushrooms for a deep, earthy flavor; if unavailable, substitute with fresh mushrooms or omit.
  • Be gentle while sautéing vegetables to avoid browning and maintain the delicate vegetable flavors.
  • Simmer the sauce uncovered at the end to achieve the desired thickness and concentrate flavors.
  • Pasta can be substituted with any wide noodles like fettuccine or tagliatelle.
  • For a vegan version, replace butter with additional olive oil and skip the Parmesan topping.

Find it online: https://justsosavory.com/vegetable-ragu-with-pappardelle-pasta-recipe/