Food > Recipe Directory > Dietary Criteria > Vegetarian > Vegetarian Ragout Sauce for Pasta

Vegetarian Ragout Sauce for Pasta Recipe

Vegetarian Ragout Sauce for Pasta

Homemakers Best Tested
By
Andrew Chase
A flavourful Italian-style sauce, this recipe makes enough for 4 lb/2 kg of spaghetti or other pasta, or enough for two vegetarian lasagnas or other baked pasta dishes, and it freezes well. Since canned tomatoes differ in saltiness, taste your sauce at the end of cooking before you season it.

Ingredients

2 pkg  (each 425 g) regular tofu
1/4 cup  (60 mL)  olive oil
1 large onion, chopped
3 cloves garlic, minced
2 stalks celery, diced
1 sweet  green pepper, diced
1 large Italian eggplant, peeled and diced, or 3 Asian eggplants, diced
1/2 cup  (60 mL)  tomato paste
12 oz  (375 g)  cremini or white mushrooms, chopped
1-1/2 tsp  (7 mL)  salt
1/2 tsp  (2 mL)  black pepper
2 bay leaves
1/2 cup  (125 mL)  dry red wine
2 cans  (each 796 mL) whole tomatoes, broken up and with juice, or diced tomatoes with juice
1 can (796 mL) ground ground tomatoes
1-1/2 tsp  (7 mL)  dried oregano

Preparation

Cut tofu into 1/2-inch/1 cm cubes; spread in single layer over plate(s); set aside.

In large pot, heat oil over medium heat; fry onion, garlic, celery, green pepper and eggplant, stirring often, until soft. Increase heat to medium-high; push vegetables to side of pot and place tomato paste into centre. Fry until darkened slightly, about 2 minutes. Stir in mushrooms, salt, pepper and bay leaves.

Drain liquid from plate(s) of tofu; add tofu to pot. Sauté until mushrooms are tender, 6 to 8 minutes. Add wine; cook for 3 minutes. Stir in tomatoes and juice, ground tomatoes and oregano.

Reduce heat; simmer, covered and stirring occasionally, for 90 minutes. Remove bay leaves before serving. (Make-ahead: Refrigerate for up to 3 days or freeze for up to 3 months.)

Makes about 15 cups/3.75 L sauce.

Serving(s)
15 cups/3.75 L sauce
Nutritional Information
Per 1 cup/250 mL: about
Calories 341
Protein 17 g
Fat (total) 16 g
Sat. Fat 2 g
Carbohydrate 43 g
Fibre 11 g
Sodium 1.009 mg
Calcium 31 % RDI
Iron 53 % RDI
Vitamin A 17 % RDI
Vitamin C 127 % RDI
Folate 57 % RDI

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Source

Homemakers Magazine: October 2007

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