Root Vegetable Tomato Ragu

  • Prep Time 15 min
  • Total Time 1 h 35 min
  • 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

Directions

  • 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.

Tip

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

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Nutrition Facts

  • 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