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.
This was awesome! Love being able to stock up my freezer with healthy and (dairy-free!) food…coming from a newly lactose intolerant person!
Not sure why, but when I access your site via mobile (either from safari or pinterest links) it goes to your site, but then automatically opens up to an app in the itunes app store…thought i’d pass it along in case it’s something you can fix on your end!
Love your recipes, thanks!!
Hi Steph – so sorry for the trouble! This is being caused by a rogue Google Ad but if you make sure your phone/tablet is upgraded to the latest iOS it should fix it for you!
This makes my mouth water!’n
Love this recipe and can’t wait to make it! Question for you – we don’t like mushrooms – OK to leave out? or is there a substitute you would recommend? Also, have you tried this with ground turkey vs. beef? We don’t eat red meat and substitute with ground chicken or turkey when possible. Love your blog and have made many recipes that are always great and healthy!
The sauce is definitely still great without the mushrooms – though I will say their texture/flavor is undetectable and they do add bulk to the sauce. You could use turkey instead of beef, too!
I’m so excited to try this recipe. So delicious! So inspirational!
http://www.trangscorner.com
Love the veggies! I always wanted to make my own sauce too. Yum!
C.
Hey Kristin!
Loving the sled pictures…too cute and looks like he had a blast!
Question about the ragu…would love to do this but trying to watch the calories right now and I was wondering if you think this could be made with quinoa instead of pasta? If so, would you just cook the quinoa separately with chicken stock or could it be adapted to a one-skillet type of meal?
Totally! Since I haven’t tested the recipe as a one skillet meal, I’d recommend cooking it separately then mixing.
This is my favorite way to get veggies in the winter. I love how you shortened the cook time. Delicious!
This looks great! Wow, your son is growing up too fast..what happened to that little baby? LOL
I’m so excited to try this recipe. So delicious! So inspirational!
http://www.trangscorner.com
Magnus has the same sled in blue! So cute!
Wow, I didn’t know Lincoln was allergic to dairy. Add your gluten intolerance, I had no idea how many hurdles you had to overcome as a food blogger.
Love how fast and easy this is! It proves that the Ragu classic can be altered for our time-crunched schedules. I can’t wait to make it!
Love this recipe idea! I’m going to add it to this week’s meal plan.
My 14 month old son is allergic to dairy as well. I’ve love to hear about some of the meals you feed Lincoln.