Mary Berry Veggie Ragu

This easy and delicious Mary Berry Veggie Ragu is a quick, nutritious meal perfect for busy weeknights. Packed with fresh veggies and tossed in a rich tomato sauce, it’s full of flavour. You can easily swap in any vegetables you have on hand, making it a flexible, family-friendly dinner everyone will enjoy.

This Veggie Ragu and Mushroom Suet Crust Pie Recipe Is From Makes It Easy Cookbook by Mary Berry

Ingredients Needed:

• 300g spaghetti
• 30g Parmesan shavings, for serving

For the Ragu:

• 2 tbsp olive oil
• 1 large onion, finely diced
• 1 celery stick, finely diced
• 1 red pepper, deseeded and finely diced
• 1 small courgette, finely diced
• 115g button mushrooms, finely diced
• 2 large garlic cloves, finely grated
• 150ml red wine
• 1 x 400g tin chopped tomatoes
• 2 tbsp sun-dried tomato paste
• 1 tsp sugar
• 75g baby spinach, roughly chopped
• 2 tbsp freshly chopped basil leaves

How To Cook Veggie Ragu:

1. Make the Ragu: Heat the olive oil in a medium saucepan over high heat. Add the diced onion, celery, and red pepper and fry for a few minutes until softened. Add the courgette, mushrooms, and garlic, frying for another 3–4 minutes.
2. Add liquids and simmer: Stir in the red wine, chopped tomatoes, sun-dried tomato paste, and sugar. Season with salt and freshly ground black pepper. Bring to the boil, then reduce the heat, cover, and simmer for 20 minutes until the sauce thickens.
3. Finish the sauce: Stir in the chopped spinach and basil and let them wilt. Adjust the seasoning if needed.
4. Cook the spaghetti: While the sauce simmers, cook the spaghetti in boiling salted water according to the packet instructions. Drain well.
5. Serve: Toss the cooked spaghetti with the veggie ragu. Serve in warm bowls, topped with Parmesan shavings.

Recipe Tips

• Chop the vegetables evenly: To ensure all the veggies cook at the same rate, dice them into similar-sized pieces. This prevents some from being overcooked while others remain undercooked.
• Don’t skip the red wine: The red wine adds depth to the sauce, giving it a rich, complex flavour. If you don’t have wine, you can use vegetable stock, but the flavour won’t be as deep.
• Simmer for full flavour: Let the sauce simmer for the full 20 minutes. This reduces the liquid and concentrates the flavours, making the ragu thicker and tastier.
• Fresh herbs are best: Using fresh basil at the end brings a burst of freshness to the dish. Dried herbs won’t give the same vibrant flavour, so try to use fresh if possible.
• Wilt the spinach last: Add the spinach and basil right before serving to keep them fresh and green. Overcooking will make them lose their bright colour and texture.

How To Store & Reheat Leftovers

• Refrigerate: Let the Leftover Veggie Ragu cool to room temperature. Then, put it in an airtight container and keep it in the fridge for up to 3 days.
• Freeze: Freeze Leftover Veggie Ragu in a container for up to 3 months. To thaw, leave it in the fridge overnight before reheating.
• Reheating: Heat Leftover Veggie Ragu on the stove for 2 to 3 minutes or microwave for 2 minutes, adding a little water if needed.

Nutrition Facts

Serving Size: 1 of 4 servings

• Calories: 126.5
• Total Fat: 4.0 g
• Saturated Fat: 0.6 g
• Cholesterol: 0.0 mg
• Sodium: 44.25 mg
• Potassium: 583.0 mg
• Total Carbohydrate: 17.2 g
• Dietary Fiber: 4.25 g
• Sugars: 9.9 g
• Protein: 2.7 g ​

Try More Mary Berry Recipes:

• Mary Berry Lemon and Caper Salmon Linguine
• Mary Berry Vegetable Pad Thai
• Mary Berry Beef Ragu
• Mary Berry Garlic Mushroom Penne Gratin
• Mary Berry Meatballs in Tomato And Basil Sauce