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About the Recipe: The sauce is richly flavored with the seared vegetables, tomato sauce, and red wine. As you add the layers of vegetables, it almost tastes like it was cooking for hours. Add the wide noodles that will cling to the robust flavor of the saucy Ragu.
Cook’s Note: You can also cook the noodles right in the boiling vegetable stock for 3 minutes but make sure you add enough stock to cover the noodles. To save time, sear the vegetables ahead of time or quick broil them in the oven. I used noodles from “al dente Pasta Company“.
To Serve: Sprinkle top lightly with grated cheese or nutritional yeast; garnish with torn fresh basil leaves. Serve warm.
Yield: serves 4 to 6
pdf for Copy of Recipe – Caramelized Seared Vegetable Ragu
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