Shortcut Vegetable Ragu is a healthy, vegetable packed dinner that tastes slow cooked but will be on the table in just 30 minutes.
One dish (besides hot dogs) that I can always count on my crew to happily devour at dinnertime is spaghetti and meat sauce.
Recently I decided to sneak in a bunch of vegetables to see if they’d notice and happily they did not. Vegetable Ragu has all the familiar flavors of spaghetti and meat sauce, yet is PACKED with healthy ingredients!
What is Ragu?
Ragu is an Italian meat sauce that’s includes vegetables, herbs, wine, and sometimes milk or cream, that’s simmered low and slow until thick and rich. Super satisfying and perfect for a slow-cooked Sunday supper when you’ve got extra time to spend in the kitchen.
But what about the rest of the week when we’re all crazy busy? That’s where my 30-minute, shortcut Vegetable Ragu comes in!
A plethora of healthy vegetables including minced carrot, celery, and mushrooms are sauted until tender then simmered with browned ground beef, chicken broth, and store-bought, high-quality marinara sauce for just 10 minutes. The result is a hearty ragu that tastes like it’s been simmering for hours, yet will be on the table in just 30 minutes.
Toss with cooked spaghetti noodles and you’re off to the races!
Wine and Dairy-Free Ragu
Since the ragu already tastes rich and slow cooked from the addition of marinara sauce, I ditch the wine commonly called for in ragu recipes, and the milk, too. I don’t miss it, plus it means the whole family can enjoy this dish since we have dairy allergies in the house.
Also want to mention that my shortcut Vegetable Ragu is freezer-friendly. Cool then scoop the cooked ragu into a Ziplock freezer bag and freeze flat. Additionally, this is a GREAT recipe to take to family and friends in need, whether they’re sick, just had a baby, or need some assistance. I recommend making a double batch so they can enjoy one fresh then freeze the second batch for down the road!
How to Make this Recipe
Start by prepping the vegetables by adding them to a food processor and giving them a zip. If you don’t have a food processor you can of course mince everything by hand – the food processor just saves so much time and is what makes this a true 30 minute meal.
To the bowl of your food processor pulse 1/2 onion that’s been roughly chopped with 3 garlic cloves until finely minced. Add the mixture to a large skillet over medium heat with 2 Tablespoons extra virgin olive oil then saute until the onion is tender, about 5 minutes.
Next add a carrot and rib of celery, both roughly chopped, plus sliced mushrooms to the food processor and process until fine.
Add the vegetables to the skillet, turn the heat up to medium-high, season with salt and pepper, then saute until tender, about 5 more minutes.
Next add 1lb ground beef (I like 85/15,) season with salt and pepper, then saute until no longer pink, breaking the ground beef up as it cooks.
Time for the star of the dish – a jar of store-bought marinara sauce which will make your Ragu taste 100% homemade and slow cooked in a fraction of the time.
As I mentioned, be sure to use a high-quality marinara sauce. This is no time for Prego or, ironically, Ragu brand tomato sauce.
Simmer the marinara sauce with a splash of chicken broth for 10 minutes with the lid partially on top then stir in chopped fresh basil. Love the pop of fresh flavor the basil brings to the dish.
Toss the ragu with cooked spaghetti and dinner’s done. I hope you love this easy, tasty way to take spaghetti night up a notch – enjoy!
More Easy Italian Recipes
- Pasta Pomodoro
- Gluten Free Meatballs
- Crock Pot Italian Beef Sandwiches
- Chicken Meatballs
- Italian Rice Ball Skillet
- Crock Pot Sausage and Peppers
- Pastina Soup (aka Italian Penicillin)
Equipment
Ingredients
- 2 Tablespoons extra virgin olive oil
- 1/2 onion, roughly chopped
- 3 cloves garlic
- 1 large carrot, peeled then roughly chopped
- 1 rib celery, roughly chopped
- 4 oz sliced mushrooms
- salt and pepper
- 1 lb ground beef, I like 85/15
- 24 oz high quality marinara sauce
- 1/2 cup chicken broth
- 1/4 cup chopped fresh basil
- 1 lb spaghetti
Directions
- Add onions and garlic to the bowl of a food processor then pulse until minced, or mince by hand. Heat oil in a large skillet with high sides over medium heat then add onions and garlic and saute until softened, 5 minutes.
- Meanwhile, add carrot, celery, and mushrooms to the bowl of the food processor then pulse until minced, or mince vegetables by hand. Add to skillet then turn heat up to medium-high. Season with salt and pepper then saute until vegetables are tender, 5 minutes.
- Add ground beef to skillet, season with salt and pepper, then saute until no longer pink, breaking it up as it cooks. Add marinara sauce and chicken broth then stir to combine, turn the heat down to medium, and then place a lid partially on top and simmer for 10 minutes, stirring occasionally. Stir in fresh basil then taste and add salt and pepper if necessary.
- Meanwhile, bring a large pot of salted water to a boil then drop in spaghetti. Cook until al dente then serve tossed with ragu.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
Yummy! I made this years ago when I first started following you and then made it again last night for dinner! Still just as delicious! I always know that your recipes will be a hit! Thanks for being a reliable source for yummy food!
I’m so glad this is a recipe you can count on, Caroline! Thank YOU so much for your feedback and recipe rating!
If I could give this recipe 10 stars, I would! It’s easy, delicious and everyone loves it. Done and done. This has been a favorite in our family for years! I began making it when my boys were little to sneak in more veggies, but now they know the veggies are there and they still love it. This is my go-to meal that I make for families we know if someone has a baby or has a surgery and needs help. Everyone always loves it and always asks for the recipe. Somewhere along the line I started making it with DeCecco brand Mezzi Rigatoni which is the short cut rigatoni and it’s the perfect pasta for this sauce. Just wanted you to know how special this one is to our family. Thank you, IGE!!! :)
Hey,ni made this tonight for my 15 year old daughter and myself for dinner. My TEENZILLA pronounced it “oooh, that’s GOOD!” Jackpot! She never says anything I make is good,…and with her reaction, I am eagerly awaiting my husbands tomorrow night when he get back in town! I’ll let you know Iowa Girl! Thank you so much for this recipe!
Wohoo! So glad this dish won over your teenzilla!! Thank you so much for your feedback and recipe rating!
Absolutely love this sauce! My husband and I have been making this for years, and now it’s one of our toddler’s absolute favorite dinners! She scarfs down a huge bowl and always asks for more! I do add some frozen riced cauliflower to the veggie mixture while it’s sautéing to get even more veggie goodness! We’ve served this over regular noodles of all shapes, couscous, zucchini noodles, cauliflower/kale gnocchi, and always love it! Thanks for a delicious and easy recipe!
Love that, Alison!! So glad you ALL enjoy the recipe. I used to make this a ton when my kids were little to get them to eat their veggies too. :) Thank you so much for your feedback and recipe rating!
This is on my regular meal rotation and one of my 10 year old son’s favorites.