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.
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.
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!
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.
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! :)
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!
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.
We have ragu at least once a month at our house. It’s so delicious I have to stop myself from making it every week.
This is so super yummy. My little girls love`t I will put this precipe in my favorit recipe area. Thanks!
i made this tonight and doubled the recipe so i could freeze for the future. all i can say is…this is so super yummy. it doesn’t taste at all like a jar of store bought sauce. i’ll definite add this to the menu rotation. thanks!
I have made this recipe twice in 3 days and it is just short of amazing. Served with macaroni instead of spaghetti to make it sort of goulash-y. Delish! THANK YOU!
I definitely am craving a massive bowl of this hearty pasta right now – it looks incredibly comforting and delicious!