Ready in 95 minutes

Root Vegetable Tomato Ragu

  • 15 min
  • 1 h 35 min
  • Serves: 6

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butter 45 mL
celery stalks, chopped
large onion, chopped
cloves garlic, thinly sliced
any combination cubed root vegetables, such as carrots,
rutabaga, turnips, parsnips, potatoes, sweet potatoes or beets
1 L
finely chopped fresh sage 60 mL
salt 2 mL
dry white wine, optional 125 mL
diced tomatoes 796 mL
vegetable broth 500 mL

Nutrition Description Per serving (1/6 of the recipe):
Calories 160
Fat 6 g
Saturated Fat 3.5 g
Carbs 25 g
Sugar 11 g
Protein 4 g
Cholesterol 15 mg
Fibre 5 g
Sodium 860 mg


  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.
  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.

Turn any leftover ragu into a soup by adding more broth and canned white beans.

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