Vegetable Ragu

Number of Servings: 8 (609 G)
Prep Time: 15 minutes
Cook Time: 5 hours
Vegetable Ragu

A ragu is a slow-cooked tomato sauce that’s wonderful for a slow weekend dinner. Start it mid-morning and let it cook all day. Your house will smell amazing, and your taste buds will thank you come dinnertime.


  • 2 ½ lbs. eggplant
  • ½ cup olive oil, divided
  • 1 large onion, finely diced
  • 1 large carrots, finely diced
  • 3 pounds mushrooms, finely diced
  • 12 oz. beer
  • 6 cloves garlic, sliced
  • ¼ cup tomato paste
  • ½ tsp. red pepper flakes
  • 2 (28 oz.) cans no-salt-added whole tomatoes
  • 2 Tbsp. soy sauce
  • 2 bay leaves
  • 1 tsp. balsamic vinegar


  1. Preheat oven to 400ºF. Drizzle whole eggplants with half of the oil, wrap in foil, and place on a baking sheet. Roast until eggplants are thoroughly soft, 1 hour, and remove eggplants. Lower oven temperature to 350ºF.
  2. When eggplants are cool enough to handle, scoop the flesh into a bowl.
  3. While the eggplant roasts, set a wide, heavy-bottomed pan over medium-low heat and heat the oil. Add the onion and carrot to the pan and cook until very soft, 15-20 minutes.
  4. Raise heat to medium and add the mushrooms. Cook, stirring frequently, until all of the liquid has evaporated and the mushrooms are thoroughly browned, 30-45 minutes.
  5. Stir in beer and garlic and simmer until liquid has evaporated.
  6. Stir in the tomato paste and pepper flakes. Cook for 1-2 minutes.
  7. Add the eggplant, the tomatoes and their juices, soy sauce and bay leaves. Transfer pan to the 350ºF oven and roast, uncovered, for 2-4 hours.
  8. Stir in the balsamic vinegar just before serving and serve hot over pasta or polenta.

Nutrition Facts

8 servings per container

Serving Size 609G

Amount per serving
Calories 265
% Daily Value*
Total Fat 15g 19%
Saturated Fat 2g 10%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 10g
Cholesterol 0mg 0%
Sodium 320mg 14%
Total Carbohydrate 28g 10%
Dietary Fiber 9.5g 32%
Total Sugars 14g
Includes 0g Added Sugars 0%
Sugar Alcohol 0g
Other Carbohydrate 4g
Protein 10g
Vitamin D 0.3mcg 0%
Calcium 101.4mg 8%
Iron 2.8mg 15%
Potassium 1420mg 30%
Vitamin A 128.8mcg 15%
Vitamin C 36.1mcg 40%
Vitamin E 4mg 25%
Vitamin K 21.1mcg 20%
Thiamin 1.4mg 120%
Riboflavin 0.9mg 70%
Niacin 10.8mg 70%
Vitamin B6 0.6mg 35%
Folate 85.5mcg 21%
Vitamin B12 0.1mcg 4%
Biotin 27.9mcg 90%
Chloride 118.7mg 6%
Pantothenate 3.3mg 60%
Phosphorus 245.4mg 20%
Iodine 5.5mcg 4%
Magnesium 67.5mg 15%
Zinc 1.5mg 20%
Selenium 18.7mcg 35%
Copper 0.8mg 90%
Manganese 0.7mg 30%
Chromium 0mcg 0%
Molybdenum 17mcg 40%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.


Tomatoes, Mushrooms, Eggplant, Beer (water, Barley, Hops And Yeast), Onion, Olive Oil, Carrots, Tomato Paste (tomato Pulp, Salt), Soy Sauce (soybeans, Salt, Wheat), Garlic, Balsamic Vinegar, Red Pepper Flakes, Bay Leaf.

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