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Prep Time
15 mins
Total Time
1 h 35 m
Serves
6

Ingredients

3 tbsp
butter
45 mL
2
celery stalks, chopped
1
large onion, chopped
3
cloves garlic, thinly sliced
4 cups
any combination cubed root vegetables, such as carrots,
rutabaga, turnips, parsnips, potatoes, sweet potatoes or beets
1 L
1/4 cup
finely chopped fresh sage
60 mL
1/2 tsp
salt
2 mL
1/2 cup
dry white wine, optional
125 mL
1 can
diced tomatoes
796 mL
2 cups
vegetable broth
500 mL

Method

Step 1

Melt butter in Dutch oven over medium heat. Cook celery, onion and garlic 5 min. until starting to soften. Stir in root vegetables, sage and salt. Cook 10 min. until root vegetables start to brown.

Step 2

Stir in wine, if using (if omitting wine, add 1/2 cup (125 mL) broth); scraping bottom of pan to incorporate browned bits into sauce. Stir in tomatoes and broth; bring to a simmer. Reduce heat to medium-low; cover and cook, stirring occasionally, 45 min. Uncover and cook another 15 min. until vegetables are tender and sauce is thickened.

Tips

Turn any leftover ragu into a soup by adding more broth and canned white beans.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/6 of the recipe):
Calories:
160
Fat:
6 g
Saturated Fat:
3 g
Carbs:
25 g
Fibre:
5 g
Sugar:
11 g
Cholesterol:
15 mg
Protein:
4 g
Sodium:
860 mg
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