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.