The sauce recipe requires a food processor. For Christmas, Brendan and I got a food processor/blender, and if you do not have one, I highly recommend it as an investment in your kitchen. Take a look around, because you can find decent prices.
Vegetarian Ragout Sauce Recipe:
In a food processor, use the low pulse setting to mince 1 onion, 1 yellow squash, 1 zucchini, and several cloves of garlic. (We have also had great success adding 3 carrots and 2 stems of celery minced to the mix).
Empty contents (you will have to do this 2 or 3 times before it is all said and done) into a large sauce pan.
Add 1 large can of diced tomatoes (drained).
Turn heat on medium/high.
Meanwhile, boil the pasta. For this recipe, we highly recommend using large shells (they work perfectly with the texture of the sauce).
Add: juice of 1/2 a lemon, salt and pepper to taste, and 4-5 teaspoons of sugar. Stir it all around. Continue cooking on medium high. I estimate cooking the sauce to take about 20 minutes TOTAL.
Be sure to watch the sauce, and if it starts to stick to the bottom, you need to add a little bit of water at a time and keep stirring. When excess water boils off quickly, you know the sauce is finished. NOTE: the sauce does NOT have a liquid like texture...remember, it's a Vegetarian Ragout Sauce!
Drain pasta and serve with sauce and Parmesan cheese if desired.
|Pasta Shells and Homemade Vegetarian Ragout Sauce|
Deliciousness Factor: 5 out of 5 stars. This is my favorite pasta sauce ever! I am so spoiled now, I may never make the jar kind again. Making pasta sauce is actually less time consuming than one might originally believe. We both love how you can scoop up the sauce in the pasta shells. SO, SO good. Next time I make it, I will make a TON and freeze the leftovers--talk about even faster dinner prep. Also, it's vegan friendly, just leave off the cheese, or find a vegan cheese alternative.
<3 S, B, L&Z