It’s so interesting how kids go through weird food phases. Some days my three cherubs will annihilate anything I put in front of them, and the next day they’ll stick their noses up at the exact same dish. (Except hot dogs, everyone always loves hot dogs! ?) One dish (besides hot dogs) that I can always count on all of them to happily eat 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. So, so 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 sauteed 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. Tossed with gluten-free or regular spaghetti and you’re off to the races!
Since the ragu already tastes rich and slow cooked from the addition of pre-made marinara sauce, I ditched the wine commonly called for in ragu recipes, and the milk, too. I didn’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 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 1 large peeled carrot and 1 rib of celery, both roughly chopped, plus 4oz 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 used 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 24oz jar 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. Like I always say, central Iowans: Gino’s is the only way to go!
Simmer the marinara sauce with 1/2 cup chicken broth for 10 minutes with the lid partially on then stir in 1/4 cup chopped fresh basil. Love the pop of fresh flavor the basil brings to the dish.
Toss the ragu with cooked spaghetti and you’re on your way! I hope you love this easy, tasty way to take spaghetti night up a notch – enjoy!
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Shortcut Vegetable Ragu
Description
Shortcut Vegetable Ragu is a healthy, vegetable packed dinner that tastes slow cooked but will be on the table in just 30 minutes.
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
- 4oz sliced mushrooms
- salt and pepper
- 1lb ground beef (I used 85/15)
- 24oz high quality marinara sauce (I used Gino's)
- 1/2 cup chicken broth
- 1/4 cup chopped fresh basil
- 1lb gluten-free or regular 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.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
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.
Hi Kristen, I recently came across your blog. I was recently do with gluten intolerance, my question for you, since we’re both lucky enough to be Iowans, are you able to find large gf sections in your Hy-Vee or Fareway stores? I’m in Marion with small selections of certified gf food.
[…] Shortcut Vegetable Ragu is my staple spaghetti night sauce and it’s super easy to double or triple the batch then freeze flat for future spaghetti nights. ‘Nuf said. ? […]
[…] my Chipotle binge and last night’s giant helping of delicious and deceptively healthy (-ish) spaghetti, I am down 3.3 pounds this week. Go me! Still shaped like a potato but hey, we’ll get […]
I don’t know why it’s taken me so long to try this but am so glad you mentioned it in your post recently. IT IS DELICIOUS! Made it last night for dinner and am excited for the leftovers for lunch today. I used sweet Italian turkey sausage for the meat and Gino’s marinara (<-good call on that) and it was delectable. And I felt so good about devouring it because it was so veggie heavy! I've been on an IGE recipe roll lately so have decided that coming soon, I'm going to do a whole week where I make nothing but your recipes. I'll report back on that. Thanks again for such great recipes!
Hi. Great looking recipe. I just wanted to let you know that I remembered what you had once mentioned, about adding minced (sautéed) shrooms to extend your ground beef and now I religiously do it. It saves money, gives the food more vitamins, and is less calories (an issue for me and the hubs). In fact, my typical ratio is about 1/2 meat (usually ground turkey) and 1/2 shrooms. Thanks for the great idea!
[…] Shortcut Vegetable Ragu […]
I’m making this now (for maybe the 10th time)…it’s going to simmer away until dinner tonight. I keep coming back to this recipe because it’s simple but so good! I added some of the remaining tomatoes from our summer garden as well as a glug of red wine this time. Otherwise I make it as directed.
[…] for dinner I made some tweaks to Iowa Girl Eat‘s Shortcut Vegetable Ragu. This is one of my favorite blogs because the recipes are pretty easy to make and use mostly fresh […]
I made this tonight for the 2nd time now and my fiance and I just love it. SO good and easy to make! I can’t wait to have the leftovers in my lunch tomorrow :)
So glad to hear, Kerri – it’s one of our favorites too! :)
[…] adding this to the dinner rotation […]
Where do you purchase Gino’s marinara sauce?
Hi Lois! It’s locally made here in central Iowa and you can get it at HyVee and Fareway stores!
I made this last night and it was DELICIOUS! Couldn’t have been easier or better. My husband and I devoured it – made a half portion and it still came out perfectly. Thank you so much for this winner – definitely will make again :)
So glad to hear!! We make it every week too!
[…] Servings of sauce: about 6. Approximate Nutritional Information per Serving: Calories: 203 Carbs: 16g Fat: 7g Protein: 18g Fiber: 3g Sugar: 8g Points+: 5 Recipe adapted from here. […]
[…] Shortcut Vegetable Ragu (gluten-free, 30 minute meal!) – Iowa Girl Eats […]
Kristin, this is one of the tastiest things I’ve made off a food blog–yours or any other! The only thing I did differently was add a little swirl of balsamic vinegar, once the pasta was in my bowl. Delicious.
[…] Shortcut Veggie Ragout from Iowa Girl Eats […]