Vegetarian Garden Ragu Sauce Recipe

About this recipe

A hearty and flavorful vegetarian ragu sauce made with fresh vegetables and aromatic herbs, perfect for a satisfying dinner. This sauce pairs wonderfully with pasta or as a base for other dishes.

Ingredients

• 50G Picard Chopped Flat Parsley
• 1 Kg Yellow/White Onion 1kg
• 1kg 1kg Green Pepper
• 25G Fillippone Italian Organic Hot Chilli Peppers, 25G
• 100 G Jumbo Garlic 100g
• 280G Caprichos Del Paladar Roasted Chopped Tomatoes, 280G
• - Petti Delicato Extra Fine Passata
• - Ktc Vegetable Oil
• - Silver Spoon Granulated Sugar
• 1 Kg Coarse Sea Salt, 1Kg
• - Schwartz Italian Seasoning

Instructions

1. 1. Heat 2 cups of vegetable oil in a large pot over medium heat.
2. 2. Add 3 pounds of chopped onions, 4 diced sweet green peppers, and 2 minced hot peppers to the pot. Cook for 30 minutes, stirring occasionally, until softened.
3. 3. Add 6 minced garlic cloves and cook for an additional 5 minutes, stirring frequently to prevent burning.
4. 4. Transfer the cooked mixture to a blender and blend until smooth. Set aside.
5. 5. Wash and core 10 pounds of chopped tomatoes. Blend them in batches until liquified.
6. 6. Return the blended vegetable mixture and liquified tomatoes to the pot. Bring to a boil over medium-high heat, then reduce to a simmer.
7. 7. Stir in 1 1/2 cups of sugar, 1/2 cup of sea salt, 1 teaspoon of dried parsley, and 1/4 cup of Italian seasoning. Simmer the sauce for 1-2 hours, stirring occasionally, until it reaches your desired consistency.
8. 8. For added flavor and body, stir in one large can of passata and mix well.
9. 9. Once the sauce is ready, ladle it into hot, sterile jars for canning or allow it to cool and store in freezer-safe containers.
10. 10. Use this sauce as you would any commercial spaghetti sauce. It makes approximately 30 pints.

Frequently asked questions

Why is the vegetable mixture blended before adding the tomatoes?

Blending the cooked onions, peppers, and garlic creates a smooth base for the sauce, ensuring a velvety texture that evenly incorporates the flavors. This step also helps the sauce achieve a consistent thickness and prevents chunks of vegetables from overpowering the final dish.

What role does the sugar play in this recipe, and can it be reduced or substituted?

The sugar balances the acidity of the tomatoes and peppers, creating a harmonious flavor profile. If you prefer a less sweet sauce, you can reduce the sugar slightly or substitute it with a natural sweetener like honey or maple syrup. However, reducing it too much may result in a tangier sauce.

How can I adjust the spice level in the Vegetarian Garden Ragu Sauce?

The heat comes from the hot chili peppers used in the recipe. To make the sauce milder, reduce the number of hot peppers or remove their seeds before cooking. For a spicier kick, you can add extra chili peppers or a pinch of chili flakes during the simmering stage.

What is the best way to store and preserve this sauce for later use?

Once the sauce is ready, you can ladle it into hot, sterile jars for canning, ensuring a long shelf life if sealed properly. Alternatively, allow the sauce to cool completely and store it in freezer-safe containers for up to 6 months. Always leave some headspace in the containers to account for expansion during freezing.

How can I tell when the sauce has reached the right consistency during simmering?

The sauce is ready when it has thickened to your desired consistency, typically after 1-2 hours of simmering. It should coat the back of a spoon without running off too quickly. Stirring occasionally during this step prevents it from sticking to the pot or burning.