Ragù by definition is a thick Italian meat-based pasta sauce. In this recipe however I made a vegetarian version with mushrooms, bell peppers, eggplant, onions and garlic.
- 8 cups finely chopped mushrooms.
- 4 cups finely chopped bell peppers. 2-3 large bell peppers.
- 1 large onion finely chopped
- 1 large Italian eggplant finely chopped
- 12 cloves garlic crushed
- 6-8 dried mushrooms.
- 2 1lb 12oz cans San Marzano peeled tomatoes or 2 794 gram cans of stewed tomatoes in their juices.
- Chili flakes if you desire
- Olive oil
- Basil – 1 tbsp or 1 tbsp Herbs de Provence
- 1 tbsp brown sugar
- Juice of 1 lemon
- Salt & Pepper
Pre-heat oven to 400 degrees. Drizzle 1 tsp olive oil on a large baking sheet and spread evenly. In a bolw soak dried mushrooms in 2 cups hot water and set aside.
In a large bowl place the cut mushrooms, peppers, onions and eggplant and drizzle with 1 tbsp olive oil. Mix all the veggies together. Place on greased baking sheet and cook for 30 minutes. Toss around and cook for additional 30 minutes, for a total of 1 hour until all the vegetables are tender and slightly caramelized.
In a large pot heat 2 tbsp olive oil and sauté garlic until tender. Add chili flakes and toast in oil for 5 seconds. Add roasted vegetables, salt and pepper to taste. Cook covered for 5 minutes.
Now add 2 cans of crushed tomatoes in their juices, fresh basil, sugar, and juice of 1 lemon. Chop the softened dried mushrooms and add to the vegetables along with the mushroom water. Cook covered for 10 minutes until tomato sauce and vegetables are well incorporated together.
Serve hot ragù over pasta of your choice.