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Roast Vegetable Ragu

Delicious roast veges topped with a rich tomato sauce and fresh ricotta. A heart midweek meal!

Time
60 minutes
Serves
4
Calories
316

Ingredients

  • 2 zucchini, cut lengthways and roughly chopped
  • 1 eggplant, cut into 2cm cubes
  • 200g button mushrooms, quartered
  • 1 red capsicum, roughly chopped
  • 1 tbsp olive oil
  • 1 onion, diced
  • 1 carrot, grated
  • 1 celery stalk, finely sliced
  • 2 cloves garlic, diced
  • 200g pork mince
  • 200g veal mince
  • 1 tbsp Italian herb mix
  • 1 x 400g tin crushed tomatoes
  • 2 tbsp tomato paste
  • 1/4 cup shaved parmesan
  • 1/2 cup fresh ricotta

Method

  1. Preheat oven to 200ºC. Place zucchini, eggplant, capsicum and mushrooms in a deep baking tray or casserole dish. Spray lightly with olive oil, season with salt and pepper and bake for 20 minutes.
  2. Meanwhile, heat oil in a saucepan over medium-high heat. Add carrot, onion, celery and garlic, and cook for 3-4 minutes until softened. Add the mince, herbs and tomato paste, and cook, stirring, for a further 8 minutes or until browned. Add the tomatoes and reduce heat to medium-low and cook, stirring occasionally, for 15 minutes.
  3. Pour ragu over the cooked vegetables. Top with ricotta and sprinkle with parmesan. Bake for a further 15-20 mins or until cheese begins to turn golden brown.