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Vegetarian Ragu

l
littlecmad Jan 16, 2011 07:59 PM

What exactly is a Vegetarian Ragu, and what is it supposed to look like? I made one the other night but wasn't sure if it came out correctly. No picture was with the recipe. Is it a sauce? Anybody have any pictures or videos? THANKS!

  1. goodhealthgourmet Jan 16, 2011 08:13 PM

    it would help to know which recipe you used, but ragù is just the Italian term for a meat-based sauce. so assuming it looked like a sauce with bits of vegetables (or faux meat) in it, you did it correctly.

    6 Replies
    1. re: goodhealthgourmet
      l
      littlecmad Jan 16, 2011 09:11 PM

      It was from one of my Rachel Ray cookbooks and titled "Creamy Polenta with Vegetarian Ragu. I added extra vegetables to the mix though and it did not call for tomatoes or any tomato products. This is why I ask. Unfortunately this is not on Rachel's website nor the Food Network's site. THANKS!

      1. re: littlecmad
        goodhealthgourmet Jan 16, 2011 09:30 PM

        it doesn't have to be a tomato-based sauce. in fact, one of my favorites isn't:
        http://chowhound.chow.com/topics/648921

        but here's another fave that calls for tomatoes if you want them:
        http://splendidtable.publicradio.org/...

        oh, and FYI, "ragout" is a French term that's often used in place of ragù, so don't let it confuse you if you see it. same thing :)

        1. re: goodhealthgourmet
          l
          littlecmad Jan 4, 2012 06:55 AM

          Sorry its been awhile, but its January again, and cold, so it I think some warm Ragu over Polenta sounds perfect now. What if we, my husband and I don't like Mushrooms? Would any of your recipes work without them?

          1. re: littlecmad
            k
            katecm Jan 4, 2012 09:34 AM

            Without the mushrooms those recipes would mostly just be tomato sauces. You need something to stand in for the meat. Do you eat eggplant? I'd peel, dice and salt an eggplant, then brown it in oil. Remove, add a bit of oil to the pan, and sweat some diced onions and garlic. Toss in diced tomatoes and a few glugs of wine, then cook a bit. For spices, I think you could keep it traditional Italian, with basil and oregano, or take it toward rosemary and thyme. Add in your eggplant, cover, and simmer until the eggplant is fully soft. Roasted red peppers would be good in this, too.

            1. re: katecm
              l
              littlecmad Jan 4, 2012 09:45 AM

              No, I'll stick to the original recipe, Rachel Ray's Creamy Polenta with Veggie Ragu from her 2,4,6,8 Great Meals for Couples or Crowds book. Just wish I knew if I was making it right.

              1. re: littlecmad
                w
                wyogal Jan 4, 2012 10:44 AM

                Did it taste good? Did you like it? If so, you did it "right."

    2. w
      wineos Jan 4, 2012 10:02 AM

      I made this a couple of years ago and remember it being very good. Maybe you can compare recipes, or even use this one instead -
      http://www.foodnetwork.com/recipes/gi...

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