There seems to be a day dedicated for every food these days. And I always feel like I am a day behind. National Spaghetti Day was at the beginning of January.
Although I didn't know about this ahead of time I happened to have planned a spaghetti dinner for that night. When I travel for work, I buy vegetables that I think Mr. J will eat when I am gone. He doesn't.
This dish was a way to use up some of those carrot and celery sticks that weren't eaten. I wanted some greens and added sauteed kale to my plate.
Hearty Vegetable Ragu
Prep Time: 20 minutes
Cook Time: 20 minutes
Keywords: saute entree vegetarian
Ingredients (serves 6)
- Olive oil
- 1 Onion, diced
- 4 medium Celery, chopped
- 4 medium Carrot, chopped
- 2 medium sized Garlic Cloves, minced
- 1 can crushed tomatoes
- 1 teaspoon of Dried Basil,
- 1 teaspoon of Dried Oregano,
- 1 teaspoon Italian Seasoning,
- 1 cup Grated Parmesan Cheese, divided
- Salt and Fresh Black Pepper, to taste
Heat a tablespoon of olive oil in a large, deep skillet on medium heat.
Once hot a, sauté the onions, carrots, and celery pieces until soft and slightly golden. Add in the garlic. Cook for 1-2 minutes. Pour in the can of crushed tomatoes.
Season the sauce with the dried herbs, salt, and black pepper. Stir, cover and reduce heat to simmer for 15 minutes.
Right before serving add the half cup of Parmesan.
Serve over pasta and kale (optional). Top with remaining Parmesan.
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