Tuscan Vegetable Ragout Recipes

Steps:

• Tip the onion, celery and carrots into a large non-stick saucepan and add 2-3 tbsp water or stock, if you have some. Cook gently, stirring often, until the vegetables are soft.
• Add the garlic, tomato purée and balsamic vinegar, cook on a high heat for 1 min more, add the diced veg, lentils, tomatoes, then bring up to the boil.
• Turn to a simmer, then cook for about 20 mins. Meanwhile, cook the pasta following pack instructions, then drain. Season the ragu and serve with pasta and Parmesan on top, if you like.

Steps:

• Heat oil in a large pot over medium heat.
• Add garlic and zucchini; cover and cook 5 minutes or until softened.
• Stir in tomatoes, beans, and artichokes; cook for 15 minutes or until vegetables are tender. Add olives, capers and half the parsley. Season with salt and pepper, top with remaining parsley. Serve with crusty bread or over pasta.

Steps:

• Heat the olive oil over medium heat in a large skillet.
• Add the onion, cover, and cook until softened, about 5 minutes.
• Uncover, add the wine, and cook until it evaporates.
• Add the zucchini, tomatoes, red pepper flakes, beans, and parsley.
• Cover and cook over medium-low heat for 20-60 minutes or until the vegetables are tender.
• Add the basil and season to taste with salt and pepper, if using.
• This ragout is especially good topped with cooked quinoa.