Vegetable Ragout by Jason Jimenez of Homespun Web-2023.jpg

Looking for a comforting dish, full of vegetables? Ragout provides a healthy, nourishing meal that can shine on its own or can be paired with meat or starch. It’s a great option for stepping outside traditional red sauce and noodles. Since we have more time on our hands these days, Jason made fresh, hand-cut pasta (Thomas Keller’s recipe from Ad Hoc at Home is his go-to). We garnished ours with fresh parmesan, herbs, and basil oil. A nice dollop of ricotta in lieu of parm would be divine. Bon Appétit!

Print Recipe | Makes 3 Quarts

INGREDIENTS

1 onion, small diced
1 red onion, small diced
1 cup Fennel, small diced
1 cup Celery, small diced
¼ cup Garlic, sliced
4 cups Diced Eggplant, peeled and lightly salted
1 Red Pepper, small diced
1 Yellow Squash, small diced
1 Zucchini, small diced
28 oz can San Marzano Tomatoes
28 oz can Diced Tomatoes
2 cups White Wine
2 Bay Leaves
2 T Italian Seasoning
1 T Dried Parsley
Fresh Basil
2 Lemons, zested & juiced
2 T EVOO
Sea Salt
Cracked Black pepper

Vegetable Ragout by Jason Jimenez of Homespun Web-2039.jpg

PROCEDURE

Preheat the oven to 325 F.
In a large Dutch Oven heat EVOO on medium heat. Add onions, red onions, celery, garlic, and fennel. Sweat vegetables until tender and translucent.
Add white wine and cook for an additional 5 minutes.
Add red peppers, eggplant, zucchini, yellow squash, Italian seasoning, and dried parsley. Continue to cook for 5 minutes.
Add canned tomatoes and bring to a soft boil, stirring occasionally. Reduce heat and add the bay leaves. Place lid on dutch oven and place in the oven. After 45 minutes, remove the lid, stir, and continue to cook in the oven for an additional 45 minutes. Stir every 15-20 minutes.
Remove from the oven and season with salt, fresh basil, lemon juice, and zest.