Veggie Ragu with Pasta

Vegetable Ragu

Making Veggie Ragu with Buckwheat

I love Ragu. My mum makes brilliant Ragu, I’ve eaten loads of different types over the years and it’s healthy, full of flavour and very quick to rustle up in a hurry. Here is my version if you want to have a go!



What you need to know:
Prep time: 10 mins
Cook time: 40 mins

Ingredients for 5 portions:
1 onion chopped
2 celery sticks chopped
2 carrots diced
4 garlic cloves crushed
2 tsp of vegetable stock powder
1 tbsp tomato purée
1 tbsp chili powder or chopped chillies (optional)
1 tbsp balsamic vinegar or Worcestershire Sauce
8 oz / 250 g chopped vegetables: courgettes, peppers and aubergines
3 large handfuls of fresh or frozen spinach
1 oz / 50 g red lentils or buckwheat
1 x 400g can chopped tomatoes with basil
1 x 400g jar of pasta or bolognese sauce
pinch of salt
tsp of each oregano, basil, black pepper
8 oz / 250 g wheat free pasta or rice (I usually use one hand as measurement per portion)
a handful of shaved Parmesan or grated cheddar cheese


1. In a medium saucepan put the lentils or buckwheat in cold water enough so that they are submerged but do not drown them. About 2 parts water to the lentils/buckwheat should be ample. We want to retain as much flavour as possible. Boil on a high heat until they are cooked and soft. They should have absorbed the water so you don’t need to strain them. During cooking if they start to look dry add a small amount of water so they don’t stick and burn but don’t over do it.

 2. While the lentils/buckwheat are cooking put the onion, celery and carrots in a large saucepan and add the stock powder and enough water to cover the bottom of the pan to 1cm deep. Cook over a medium heat until the vegetables are soft.

3. Add the garlic, chillies, tomato purée and balsamic vinegar/Worcestershire Sauce. Boil on a high heat for a minute then add the veg, lentils, tomatoes, pasta sauce and boil for a further 5 mins.

4. Turn to a simmer, add the salt, pepper, oregano and basil and continue cooking for 20 mins or until the pasta/rice is cooked. In the meantime cook the pasta or rice.

5. Serve topped with parmesan or cheddar cheese and/or a green salad. 

Tip: For an extra delicious kick add a splash of red wine-especially tasty when using chillies and very warming!

Veggie Ragu, gluten free pasta and cheese

Vegetarian Ragu with gluten free pasta topped with grated cheese

love charlie signature for gluten free blog

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