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.
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!
More Easy Italian Recipes
Pasta Pomodoro Crock Pot Spaghetti Sauce with OMG Garlic Bread Crock Pot Sausage and Peppers One Skillet Pasta Puttanesca Incredible Italian Meatballs
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