- Prep Time
- 15 mins
- Total Time
- 1 h 35 m
- Serves
- 6
Ingredients
- 3 tbsp
- butter
- 45 mL
- 2
- celery stalks, chopped
- 1
- large onion, chopped
- 3
- cloves garlic, thinly sliced
- 4 cups
-
any combination cubed root vegetables, such as carrots,
rutabaga, turnips, parsnips, potatoes, sweet potatoes or beets - 1 L
- 1/4 cup
- finely chopped fresh sage
- 60 mL
- 1/2 tsp
- salt
- 2 mL
- 1/2 cup
- dry white wine, optional
- 125 mL
- 1 can
- diced tomatoes
- 796 mL
- 2 cups
- vegetable broth
- 500 mL
Method
- Step 1
- Melt butter in Dutch oven over medium heat. Cook celery, onion and garlic 5 min. until starting to soften. Stir in root vegetables, sage and salt. Cook 10 min. until root vegetables start to brown.
- Step 2
- Stir in wine, if using (if omitting wine, add 1/2 cup (125 mL) broth); scraping bottom of pan to incorporate browned bits into sauce. Stir in tomatoes and broth; bring to a simmer. Reduce heat to medium-low; cover and cook, stirring occasionally, 45 min. Uncover and cook another 15 min. until vegetables are tender and sauce is thickened.
Tips
Turn any leftover ragu into a soup by adding more broth and canned white beans.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (1/6 of the recipe):
- Calories:
- 160
- Fat:
- 6 g
- Saturated Fat:
- 3 g
- Carbs:
- 25 g
- Fibre:
- 5 g
- Sugar:
- 11 g
- Cholesterol:
- 15 mg
- Protein:
- 4 g
- Sodium:
- 860 mg