Vegetarian Ragu

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As both my pregnancy and the summer produce season are coming to a close I’ve been taking full advantage of my kitchen time.  I cook five from scratch dinners a week using as much local produce as possible.  I have felt a great burst of energy recently and it’s brought out some creativity.  Of course I take it day by day as there are tired days scattered throughout my weeks, but I normally plan my meals out in advance so once I’m in the kitchen things start to move along easily.  And adding to the fun of cooking Cia has finally started to enjoy my dinners!  I know it’s just a stage and the pickiness will come back soon enough, but I’m taking full advantage getting as many new flavors in her mouth as I can.  And this meal was one of those she thoroughly enjoyed.  She ate it with pasta and also ate the sauce with a scrambled egg mixed in.  She’s not one to shy from flavor and I’m glad to see she’s willing to eat more than cheese, bread, eggs, pancakes, seaweed, sauerkraut, fruit, and smoothies.

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I made this ragu using only a handful of ingredients.  Local roma tomatoes, eggplant, and romanesco were the bulk of the sauce adding in onion, garlic, fresh basil, dried oregano, and dried marjoram for flavor.  The sauce was thick and chunky as you see in the picture above.  If you prefer more of a tomato sauce consistency use more tomatoes or less vegetables.  I served this over RP’s Pasta Company Gluten Free Spinach Fettuccine.  There pasta really does not disappoint!  And pasta wouldn’t be pasta without some fresh grated cheese on top.  I used my favorite, pecorino romano.  And since there was a little extra ricotta left over in the fridge, a spoonful of that as well.

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Vegetarian Ragu

  • olive oil
  • 10 large roma tomatoes, blanched and peeled
  • 3 cloves garlic, minced
  • 1/2 cup fresh basil leaves
  • 1 onion, chopped
  • 1 medium eggplant, peeled and diced
  • 1 medium romanesco, diced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried marjoram
  • s&p
  • fettuccine, I used RP’s Gluten Free
  • pecorino romano
  • ricotta cheese, optional
  1. Heat up a tablespoon of olive oil in a pot over low heat.  Add the garlic and cook until soft and fragrant, do not burn!
  2. Add the peeled tomatoes and cook over medium-high heat until they start to break down, 15 minutes.  Puree with an immersion blender.
  3. Season with s&p and add the basil.  Reduce heat to low.
  4. In a saucepan heat up a tablespoon of olive oil and add the onion.  Cook over medium heat for a few minutes.  Add the romanesco and eggplant.  Continue to cook until they start to brown 5-10 minutes.
  5. Add vegetables to tomato sauce and raise heat to medium.  Stir in the oregano and marjoram.  Once a full simmer has been reached, cover and turn to low, simmering 30 minutes until vegetables are tender.
  6. Cook pasta according to package.  Toss pasta with sauce (I had leftover sauce as the package of pasta is smaller than normal sized boxes).
  7. Serve topped with pecorino romano and ricotta if using.

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