Roasted Vegetable Ragu

April 24, 2014

This delicious ragu is packed full of springtime veggies roasted to perfection. The  Italian sausage gives it a robust flavor and texture and makes it a full meal.

Start with roasting some of your favorite vegetables. We love zucchini and eggplant, so that's what I have decided to use. Cut each into 1" cubes, toss with olive oil and sprinkle with House Blend. Roast at 400 degrees(f) for 30 minutes, tossing in between.

Veggies will be golden brown and caramelized and so delicious, you'll be snacking on them like candy! Set aside until ready for sauce.

I decided to put some sauteed Italian sausage in this ragu, so I already cooked it and have it set aside to add later. In the same pan, add a little more oil if needed and chopped onions and garlic.  Be sure to scrape up all those delicious brown bits on the bottom too.

Add half a 14 ounce can of fire roasted diced tomatoes, we're going to blend the other half.

Add some dry red wine.....

Add the other half can of fire roasted tomatoes to a small food processor and blend until smooth.

Add blended tomatoes into sauce.

And add a little bit of stock, I'm using chicken stock (because that's what I had in the fridge), you could use vegetable or beef stock as well.

Time to season! Sprinkle in about a tablespoon of Super Tuscan Blend. The dried herbs and tomato powder are perfect for this sauce.

Don't forget the House Blend!

And some fresh chopped Italian parsley. By adding it in later in the cooking process, it will keep its flavor and add freshness to the sauce.

Now its time to add those amazing roasted veggies. Since they are already cooked, we are adding them in towards the end, so they keep their texture and don't get smashed in the sauce.

And if you are adding sausage, like I did, then now is the time to add that back in. Lower heat and simmer for about 15 minutes until sauce is thick and rich.

The bites of roasted veggies and Italian sausage make this chunky sauce hearty but still light and fresh and healthy. Garnish with fresh grated Parmesan cheese and torn basil leaves.





Prep Time: 10 Minutes  Cook Time: 35 Minutes Difficulty: Easy Servings: 4-6


  • 2 zucchini, cut into 1" cubes
  • 1 large eggplant, cut into 1" cubes
  • olive oil
  • SplenDishes House Blend
  • 1 onion, chopped
  • 3 garlic cloves, chopped
  • 1 - 14 ounce can fire roasted diced tomatoes
  • 1/2 cup dry red wine
  • 1 cup chicken stock
  • 1 tablespoon SplenDishes Super Tuscan Blend
  • 2 tablespoons Italian parsley, chopped


Preheat oven to 400 degrees(f).

Place zucchini and eggplant on baking dish. Drizzle with olive oil and sprinkle with House Blend. Roast vegetables for about 30 minutes, tossing in between, until golden and caramelized. Remove from oven and set aside.

Brown sausage in saute pan, then remove and set aside. Add 1 tablespoon olive oil to pan and saute onions and garlic until lightly golden, about 4-5 minutes. Add half the can of tomatoes into pan. Puree the other half in food processor and set aside.

Add pureed tomato, red wine, chicken stock, Super Tuscan Blend, House Blend and parsley and stir well to incorporate.

Stir in roasted vegetables and sausage, lower heat and simmer for 15 minutes.

Serve over cooked pasta and garnish with fresh grated Parmesan cheese and torn basil leaves.

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