The pasta with vegetable ragù without ground meat is just as flavorful. The chosen vegetables sautéed and simmered in olive oil blend together, giving more flavor than when they are boiled.
I recommend trying this ragù when you don’t have ground meat or to try a different recipe.
With a special pasta shape like caserecce or fusilli, you can enjoy this first course to the fullest, but if you prefer other shapes, that’s fine too.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 1 zucchini (medium)
- 1 potato
- 1 carrot
- 1 onion
- celery (A piece)
- 4 tablespoons extra virgin olive oil
- 1/2 cup white wine
Steps
Peel the carrot and potato and wash all the listed vegetables well under running water.
In a skillet, pour the extra virgin olive oil and sauté the finely chopped onion.
Add all the other diced vegetables, salt, and let them wilt for about ten minutes.
Pour in half a cup of white wine and let it evaporate.
After the wine has evaporated, add half a cup of water. Cover the skillet with a lid and cook the vegetable ragù over low heat for about twenty minutes.
In the meantime, cook the pasta al dente in a pot with water, counting about ten minutes from boiling.
Drain the pasta and combine it in the skillet with the delicious vegetable ragù, even if it lacks meat. Believe me, it’s really good. Now all that’s left is to plate it and enjoy this tasty first course.
Pasta with Vegetable Ragù without Ground Meat
If you prefer, you can coarsely blend the vegetables or do as I did, blending only part of them.
If you have other vegetables to use up, like bell peppers or eggplants, you can use them for this recipe.
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