Mary Berry Veggie Ragu

The first time I tried this, I was determined to convince my carnivore other half that you don’t need beef to make a ragu that sticks to your ribs. Did I nail it straight away? Of course not. My first go was a watery, bland mess—the mushrooms steamed, the courgette basically vanished, and my red wine was, frankly, a bit past its best. But after a few tweaks and a refusal to give up on weeknight sanity, I got a veggie ragu so rich and satisfying that no one even asked about the missing meat. Let me show you what actually made it work.

WHAT MAKES THIS RECIPE SPECIAL

Forget bland “vegetable pasta sauce.” This one actually tastes robust and complex, and here’s why:

• Finely dicing all the veg means they melt into the sauce—no sad lumps.
• Sun-dried tomato paste is the backbone. Ordinary paste just gets lost.
• Proper simmering—20 minutes minimum—turns everyday ingredients into something almost meaty.

And honestly? It’s the red wine that gives it that “been-cooking-all-day” depth. I’ve tried skipping it. Never again.

INGREDIENTS + WHY THEY MATTER

• Red wine (150ml) – Makes everything taste rounder and deeper. I once used cheap stuff and it worked just fine.
• Sun-dried tomato paste (2 tbsp) – Intensifies the tomato flavour. Regular paste left the sauce flat.
• Button mushrooms (115g) – When diced tiny and cooked hard, they add real savouriness. Slicing thickly just leaves them squeaky.
• Courgette (1 small) – Softens the ragu. If you forget it, the sauce feels dry.
• Baby spinach (75g) – Added at the end for freshness. Skip it and the whole thing looks dull.
• Fresh basil (2 tbsp) – Lifts the whole pot. Dried won’t cut it.
• Chopped tomatoes (400g tin) – The sauce base. Good quality makes a real difference.
• Parmesan shavings (for topping) – Optional, but even a tiny sprinkle makes a world of difference.

MAKING IT YOURS (WITHOUT RUINING IT)

• Vegan? Skip the Parmesan or use a vegan alternative. The ragu itself is fully plant-based.
• No wine? Use veg stock plus a splash of balsamic or red wine vinegar.
• Gluten-free? Works a treat with GF spaghetti—just drain well.
• Hate courgette? Grated carrot holds up nicely, just adds a bit of sweetness.
• Want protein? Stir in a drained tin of green lentils before the final simmer.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Sauce was watery	Didn’t simmer long enough	Simmer uncovered for last 5 minutes
Mushrooms squeaky	Didn’t cook them hot enough	Get the pan properly hot first
Flavour bland	Forgot sun-dried tomato paste/wine	Always add both—even just a spoonful

HOW TO MAKE MARY BERRY’S VEGGIE RAGU

1. Prep all the veg.
   Finely dice onion, celery, pepper, courgette, mushrooms, and grate the garlic. (Small is key—think lentil-sized.)
2. Sauté the base.
   Heat olive oil in a big pan over medium-high. Add onion, celery, red pepper. Fry for 5 minutes, stirring, until soft.
3. Add mushrooms, courgette, and garlic.
   Raise the heat and cook for 3–4 more minutes. Mushrooms should shrink down and lose their squeak.
4. Build the sauce.
   Stir in the red wine and let it bubble for 2 minutes. Add chopped tomatoes, sun-dried tomato paste, and sugar. Season well.
5. Simmer.
   Bring to a boil, then reduce the heat, cover, and simmer for 15 minutes. Uncover and simmer another 5 to thicken.
6. Add spinach and basil.
   Stir in spinach and basil. Turn off the heat and let them wilt.
7. Cook the spaghetti.
   Meanwhile, boil pasta in salted water. Drain, reserving a splash of pasta water.
8. Serve.
   Toss pasta with ragu and a splash of pasta water if needed. Serve in warm bowls, topped with Parmesan shavings.

TIPS FROM MY KITCHEN

• I dice the mushrooms super small and crank the heat—they give the best “meaty” bite this way.
• If my wine is a bit ropey, I add a teaspoon of balsamic for balance.
• I save a cup of pasta water to loosen the ragu at the end if it thickens too much.

STORAGE + SERVING

• Fridge: Ragu keeps for 3 days in a sealed tub. Pasta can be stored separately to avoid sogginess.
• Freezer: Freeze ragu only (no pasta) up to 3 months. Defrost in the fridge overnight.
• Reheat: Gently in a pan with a splash of water or in the microwave.
• Serve with: Garlic bread, a crisp green salad, or even piled onto baked potatoes.

FREQUENTLY ASKED QUESTIONS

Q: Can I batch cook this and freeze it?
A: Absolutely! Just freeze the sauce—pasta turns to mush in the freezer.

Q: Can I use a different pasta?
A: Yes, rigatoni or penne work well. Something that holds the chunky sauce.

Q: What can I use instead of spinach?
A: Kale or chard work well, but slice them finely and let them cook a minute longer.

Q: Is the wine really necessary?
A: It makes a difference, but you can use stock and a splash of vinegar if you must.

Try More Recipes:

• Mary Berry Veggie Ragu
• Mary Berry Coq au Vin
• Mary Berry Vegetarian Lentil Cottage Pie