Vegetarian Ragu (Pasta Sauce)

Vegetarian Ragu Recipe

Here at Carluccio's, we believe that great Italian food is all about celebrating fresh, simple ingredients. Our co-founder, the late, great Antonio Carluccio, often spoke of the importance of "the three Ps" in Italian cooking: pasta, parmesan, and patience. And while we’re known for our rich, meaty ragus, we’re also firm believers that a truly delicious ragu can be made entirely from the bounty of the earth.

This vegetarian ragu recipe is a testament to that philosophy. It's a dish that's rich in flavour, deeply satisfying, and perfect for a comforting weeknight meal. It's packed with a medley of vegetables, each adding its own unique texture and taste, and simmered slowly to create a sauce that's as flavourful and satisfying as any meat-based version.

The secret to a great vegetarian ragu lies in building layers of flavour. We start with a classic "soffritto" – a base of finely diced onion, carrot, and celery – which adds a beautiful sweetness and depth. We then add a variety of mushrooms for that wonderful, earthy "umami" flavour, and lentils to give the sauce a hearty, meaty texture. The final touch is a generous splash of red wine, which adds a beautiful complexity and acidity that cuts through the richness of the vegetables.

Serve this ragu with your favourite pasta, a generous grating of vegetarian parmesan or a sprinkle of toasted breadcrumbs, and a drizzle of good quality extra virgin olive oil. It’s a dish that we're sure Antonio himself would have approved of.

Ingredients

• 2 tbsp olive oil

• 1 large onion, finely chopped

• 2 carrots, finely diced

• 2 celery sticks, finely diced

• 2 cloves of garlic, crushed

• 200g mixed mushrooms, finely chopped

• 100g green or brown lentils, rinsed

• 400g tin chopped tomatoes

• 150ml red wine

• 500ml vegetable stock

• 1 bay leaf

• A sprig of fresh thyme or rosemary

• Salt and black pepper to taste

• Fresh parsley, chopped, to serve

• Parmesan or a vegetarian alternative, to serve

Method

1. Heat the olive oil in a large pot or saucepan over a medium heat. Add the chopped onion, carrots, and celery and cook gently for 10-15 minutes, until soft and translucent. This is your soffritto, and taking your time here is key to building a great flavour base.

2. Add the crushed garlic and chopped mushrooms and cook for another 5-7 minutes, until the mushrooms have released their water and are starting to brown.

3. Pour in the red wine, scraping up any delicious bits from the bottom of the pan. Let the wine bubble and reduce by half.

4. Add the rinsed lentils, chopped tomatoes, vegetable stock, bay leaf, and thyme or rosemary. Season with salt and pepper.

5. Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook for at least 45 minutes, or up to 1.5 hours. Stir occasionally to prevent sticking. The longer you cook it, the deeper and richer the flavour will become. The lentils should be tender and the sauce should be thick and glossy.

6. Remove the bay leaf and herb sprig. Taste and adjust seasoning as needed.

7. Serve the ragu over your favourite pasta, such as tagliatelle or pappardelle, with a generous sprinkle of chopped fresh parsley and grated vegetarian parmesan.

Carluccio's Vegetarian Sauce: Ortolana

Can't find the time to lovingly simmer your own vegetarian ragu? Don't worry, we've done the hard work for you. Our Carluccio's Ortolana is the perfect alternative to a homemade pasta sauce, capturing all the vibrant, sun-drenched flavours of Italy in a convenient jar. Made with a delicious blend of aubergines, courgettes, peppers, and tomatoes, it's a rich and hearty sauce that's perfect for a quick and easy midweek meal. Just heat it up, toss it with your favourite pasta, and you'll have a taste of Italy on your plate in minutes. It's the perfect solution for those busy days when you crave authentic Italian flavour without the fuss.

Buon Appetito!