Mary Berry Veggie Ragu Recipe [Tips & Tricks]

May 27, 2025
/ Mary Berry Recipes
/ By Kate Spencer

If you’re looking for a hearty, comforting dish that’s both flavorful and easy to make, Mary Berry’s veggie ragu is the perfect recipe to try!

Packed with a variety of delicious vegetables and rich in savory flavors, this dish is perfect for a cozy dinner. Whether you’re a seasoned cook or just starting in the kitchen, Mary Berry’s step-by-step instructions make it a breeze to prepare. Plus, it’s a great option for anyone looking to enjoy a plant-based meal that’s both satisfying and healthy-what’s not to love?

Contents

Mary Berry Veggie Ragu Recipe

Ingredients Needed

Mary Berry’s Veggie Ragu is a vibrant, flavorful, and hearty vegetarian dish that incorporates a variety of fresh vegetables, aromatic herbs, and rich, savory seasonings. To create this dish, the following ingredients are necessary:

Olive Oil – A good quality olive oil will help sauté the vegetables, giving them a rich, golden finish. It also serves as the base for the sauce.
Onions – Chopped onions form the aromatic base of the ragu, adding a savory sweetness when sautéed. Onions are essential for building depth of flavor.
Garlic – A few cloves of garlic, finely minced, lend a pungent, savory kick that elevates the entire dish. Garlic pairs perfectly with the earthiness of the vegetables.
Carrots – Diced carrots add sweetness and a slight crunch to the ragu. Their natural sugars also enhance the overall flavor profile, making the sauce rich and well-rounded.
Celery – Celery provides a mild, herbal flavor and a bit of texture, balancing the sweetness of the carrots and onions. It also contributes to the overall aroma of the dish.
Courgettes (Zucchini) – Chopped courgettes are a tender vegetable that soaks up the flavors of the sauce beautifully. They add a subtle, fresh flavor to the ragu.
Mushrooms – Mushrooms, sliced or chopped, bring an earthy, umami depth to the ragu, making it feel hearty and robust. They create a meaty texture that is satisfying for vegetarians and meat-eaters alike.
Tomatoes – Fresh tomatoes, either chopped or canned, are a core component of the ragu sauce. They bring acidity, sweetness, and juiciness to balance the richness of the olive oil and vegetables.
Tomato Puree – Tomato puree thickens the sauce and intensifies the tomato flavor, ensuring the ragu has a robust and cohesive taste.
Vegetable Stock – A good vegetable stock adds a savory base to the ragu, enhancing the overall flavor while maintaining its vegetarian integrity.
Herbs – Fresh or dried thyme, oregano, and bay leaves are commonly used to infuse the sauce with fragrant, earthy notes. They complement the vegetables and provide an aromatic foundation.
Red Wine – A splash of red wine adds complexity and depth, enriching the sauce with a slight tang and acidity that balances out the sweetness of the vegetables.
Salt and Pepper – Basic seasonings like salt and pepper are necessary to bring out the natural flavors of the vegetables. Adjust to taste for seasoning.
Fresh Basil or Parsley – Fresh herbs at the end of cooking lend a refreshing finish to the ragu. Basil adds a hint of sweet, peppery flavor, while parsley contributes a light, grassy note.
Pasta or Polenta (Optional) – Serve the veggie ragu over pasta, polenta, or even as a filling for a vegetarian lasagna. The starch of your choice will help absorb the delicious sauce, making for a more satisfying meal.

Equipment Needed

Making Mary Berry’s Veggie Ragu requires only a few simple kitchen tools, ensuring that the process is accessible to cooks of all skill levels. Here’s a list of the necessary equipment:

Large Sauté Pan or Dutch Oven – This is where all the sautéing and simmering will happen. A large, heavy-bottomed sauté pan or Dutch oven will provide enough space for the vegetables and sauce to cook evenly and prevent overcrowding.
Wooden Spoon – A wooden spoon is essential for stirring the vegetables as they sauté and to help scrape any browned bits off the bottom of the pan, ensuring all the flavors get incorporated into the sauce.
Sharp Knife and Chopping Board – A good, sharp knife is key to chopping vegetables evenly. A chopping board will give you a stable surface to prepare all your ingredients before cooking.
Measuring Cups and Spoons – Accurate measurements are necessary for the wine, stock, and seasonings to achieve the correct balance of flavors.
Can Opener – If using canned tomatoes or stock, a can opener will come in handy.
Ladle – To serve the ragu over your chosen base, such as pasta, a ladle makes it easy to portion the sauce in an even manner.
Colander (Optional) – If you’re serving the ragu over pasta, a colander is needed to drain the pasta before combining it with the sauce.
Serving Bowls or Plates – For plating the finished dish, you’ll need serving bowls or plates.

How To Make Mary Berry’s Veggie Ragu

mary berry veggie ragu 1

Making Mary Berry’s Veggie Ragu is a straightforward process that allows the natural flavors of the vegetables to shine through. Here’s a step-by-step guide to creating this delicious dish:

Prepare Your Ingredients – Start by washing and chopping all the vegetables. Dice the onions, garlic, carrots, and celery, and slice the courgettes and mushrooms. This will help you work efficiently during the cooking process.
Sauté the Aromatics – Heat some olive oil in your sauté pan or Dutch oven over medium heat. Once the oil is hot, add the chopped onions and celery. Cook for about 5 minutes until they soften and begin to caramelize, stirring occasionally. Add the garlic and cook for another minute until fragrant.
Add the Carrots and Mushrooms – Stir in the diced carrots and sliced mushrooms. Allow them to cook for about 5-7 minutes, stirring occasionally, until the mushrooms release their moisture and the carrots begin to soften.
Incorporate the Courgettes – Once the carrots and mushrooms are cooked down, add the chopped courgettes. Continue cooking for another 3-5 minutes, until the courgettes soften and start to break down.
Tomatoes and Tomato Puree – Add the chopped tomatoes (or canned tomatoes) and tomato puree to the pan. Stir everything together, and allow it to cook for about 10 minutes, letting the flavors meld together and the tomatoes break down into a rich sauce.
Season and Simmer – Pour in a splash of red wine (if using) and vegetable stock, then stir in the dried herbs (oregano, thyme, and bay leaves). Season with salt and pepper. Reduce the heat, cover the pan, and let the ragu simmer gently for 30-40 minutes. This allows the flavors to intensify and the sauce to thicken.
Final Touches – Once the ragu has simmered and thickened, taste and adjust the seasoning if needed. Remove the bay leaves. Stir in fresh basil or parsley just before serving to add a burst of freshness.
Serve and Enjoy – Serve the veggie ragu over your choice of pasta, polenta, or even roasted vegetables. Garnish with a sprinkle of Parmesan (optional) and enjoy a delicious, hearty meal.

Expert Tips

Balance the Flavors – If the sauce tastes too acidic, a small pinch of sugar or a splash of balsamic vinegar can help balance out the flavors. You can also add a splash of red wine vinegar for added acidity if needed.
Make Ahead – This ragu improves in flavor after a day or two. Make a large batch and store it in an airtight container in the fridge. It can also be frozen for up to three months, making it an ideal meal prep dish.
Customize with Additional Veggies – Feel free to customize the ragu with other vegetables like bell peppers, parsnips, or even spinach for added nutrients and flavor.
Richness – For a richer sauce, you can add a spoonful of butter or a dollop of cream at the end of cooking to give the ragu a silky texture.
Herb Variations – If you have fresh thyme or rosemary on hand, use them instead of dried herbs for a more fragrant ragu. Just remember to remove them before serving.

Mary Berry’s Veggie Ragu is a comforting, versatile dish that showcases the beauty of fresh vegetables and simple seasonings. With its depth of flavor and heartiness, it’s a perfect meal for vegetarians or anyone looking for a meatless alternative without compromising on taste.

The recipe is easy to prepare, and with a few simple tips, you can elevate it further to suit your preferences. Whether you serve it with pasta, polenta, or as a topping for roasted vegetables, this ragu is sure to be a crowd-pleaser, bringing warmth and satisfaction to the table.

Easy Recipe Variations For Mary Berry’s Veggie Ragu

Mary Berry’s veggie ragu is a versatile dish that’s perfect for creating delicious meals with a variety of different twists to suit different tastes. While the classic recipe is already packed with rich, savory flavors, there are many ways to add your personal touch to make it even more exciting. Let’s explore some easy recipe variations you can try out:

Add Protein with Lentils or Beans:
If you’re looking to enhance the protein content or simply prefer a heartier meal, lentils are a fantastic addition. You can use green or brown lentils as they hold their shape well during cooking. Another great option is cannellini or chickpeas, which will provide a creamy texture and additional substance to the dish. To incorporate these, simply stir them in after the veggies have softened, and let them simmer until tender.
Experiment with Roasted Vegetables:
Roasting vegetables before adding them to the ragu can bring out a whole new layer of flavor. Try roasting root vegetables like carrots, parsnips, or sweet potatoes in olive oil with a bit of salt and pepper until they’re golden and caramelized. When mixed with the ragu, these roasted vegetables add a depth of sweetness and complexity that can elevate the dish.
Add a Kick with Spices and Herbs:
Mary Berry’s veggie ragu is traditionally comforting and mild, but you can spice things up to suit your taste. Add a teaspoon of smoked paprika or a pinch of chili flakes for a smoky, spicy kick. Fresh herbs like thyme, rosemary, or basil can be thrown in towards the end of cooking to infuse the ragu with a burst of fragrance. A dash of balsamic vinegar or a sprinkle of sugar can also balance the acidity of the tomatoes and enrich the sauce.
Swap for Different Tomatoes:
While a simple can of chopped tomatoes is perfect for the classic ragu, you can use different types of tomatoes to change the overall flavor. Try using sun-dried tomatoes for a deeper, umami-rich flavor or crushed San Marzano tomatoes for a sweeter, more vibrant sauce. Alternatively, you can blend in some fresh, ripe tomatoes when they are in season for a light, refreshing twist.
Incorporate Dairy or Dairy-Free Alternatives:
To give your ragu a creamier texture, consider adding a dollop of mascarpone or ricotta cheese. If you’re dairy-free, coconut cream or cashew cream can serve as a rich substitute. Stir it into the ragu just before serving to give the sauce a velvety finish. This variation works wonderfully if you’re pairing the ragu with pasta or polenta.
Use Pasta or Polenta Instead of Rice:
Mary Berry’s veggie ragu is often served over rice, but there are plenty of other starch options to consider. Swap out the rice for a mound of soft, creamy polenta for a more comforting base. Alternatively, if you’re craving pasta, use pappardelle or spaghetti for a traditional pairing that will soak up all the rich sauce. For a gluten-free option, you could use a gluten-free pasta or even spiralized zucchini as a low-carb alternative.

Best Practices To Store Leftovers

mary berry veggie ragu

Leftover veggie ragu is just as satisfying the next day, and knowing how to store it properly ensures you can enjoy it again without compromising on flavor or texture. Follow these best practices for storing and reheating your ragu:

Cool It Down First:
After cooking, allow your veggie ragu to cool down to room temperature before storing it. This prevents condensation from forming inside the storage container, which can make the sauce soggy. A quick trick is to spread the ragu out in a shallow container so that it cools faster.
Store in an Airtight Container:
Once cooled, transfer your ragu into an airtight container. This helps to lock in the flavors and prevent the ragu from absorbing unwanted smells from other foods in the fridge. For maximum freshness, store the ragu for up to 3-4 days in the fridge.
Freezing for Later:
If you want to keep the ragu for longer, freezing is an excellent option. Divide the ragu into smaller portions and place it in freezer-safe containers or freezer bags. This makes it easier to defrost only what you need. For best results, consume frozen ragu within 2-3 months to ensure it retains its quality. When reheating, you can either let it thaw in the fridge overnight or gently warm it up on the stove or in the microwave.
Reheating Tips:
Reheating your veggie ragu can be done on the stove or in the microwave. If you’re reheating on the stove, place the ragu in a saucepan over medium heat, adding a splash of water or vegetable broth to loosen it if it has thickened too much during storage. Stir regularly to ensure even heating. When microwaving, heat in short intervals (about 1 minute at a time), stirring between each, until it reaches the desired temperature.

What Goes Well With Veggie Ragu

Mary Berry’s veggie ragu is a wonderfully flexible dish, and it pairs beautifully with a wide variety of sides and accompaniments. Whether you’re serving it for a casual weeknight dinner or a more refined meal, here are some fantastic options to complement the flavors of the ragu:

Pasta:
The classic pairing for veggie ragu is pasta. Choose long, flat pasta such as pappardelle or fettuccine, which can hold the rich sauce well. If you prefer smaller shapes, penne or rigatoni also work wonderfully, allowing the sauce to nestle inside the grooves. The pasta absorbs the ragu and creates a perfect balance of flavors.
Polenta:
A creamy polenta makes a fantastic base for veggie ragu. Its soft, slightly sweet texture contrasts beautifully with the tangy and savory ragu. Polenta also provides a gluten-free option for those who avoid wheat or are looking for something different than pasta.
Crusty Bread:
A thick slice of crusty bread, like sourdough or a baguette, is always a welcome addition. The bread soaks up the sauce beautifully, ensuring you don’t miss a drop. If you want to elevate the experience, toast the bread lightly with a drizzle of olive oil and a sprinkle of garlic for an added layer of flavor.
Green Salad:
A light, fresh salad is the perfect contrast to the rich and hearty veggie ragu. Opt for a simple green salad with mixed greens, arugula, and a light vinaigrette dressing. The acidity from the dressing will balance out the richness of the ragu, while the freshness of the greens provides a refreshing bite.
Roasted Vegetables:
Roasted root vegetables like sweet potatoes, carrots, or parsnips bring a satisfying sweetness that contrasts with the savory ragu. Roasting these vegetables with a little olive oil and seasoning can enhance their natural flavors and provide a hearty, nutrient-packed side dish.
Cheese:
A sprinkle of freshly grated Parmesan or Pecorino Romano can take your veggie ragu to the next level. If you’re avoiding dairy, try vegan cheese alternatives made from cashews or nutritional yeast for a cheesy, savory finish.

Conclusion

Mary Berry’s veggie ragu is an absolute crowd-pleaser that offers comfort and versatility in one delicious package. Whether you’re enjoying it with pasta, polenta, or a slice of crusty bread, this dish can easily be tailored to suit your preferences, dietary needs, and the ingredients you have on hand.

Its rich, tomato-based sauce is perfect for making creative variations, and it’s just as enjoyable the next day as leftovers. By following proper storage practices and pairing it with complementary sides, veggie ragu can be the star of your dinner table, whether you’re serving it for a cozy meal or a festive gathering.

FAQs

What Are The Main Ingredients In Mary Berry’s Veggie Ragu?

Mary Berry’s veggie ragu includes a variety of vegetables such as onions, carrots, celery, garlic, mushrooms, and courgettes (zucchini), alongside canned tomatoes, red wine, and herbs like thyme and bay leaves. It’s a rich, hearty sauce that pairs wonderfully with pasta or rice.

Can I Make Mary Berry’s Veggie Ragu Ahead Of Time?

Yes, Mary Berry’s veggie ragu can easily be made ahead of time. In fact, it often tastes even better the next day as the flavors meld together. Simply prepare the ragu and store it in an airtight container in the fridge for up to 3 days, or freeze it for up to 3 months.

Is Mary Berry’s Veggie Ragu Vegan?

Yes, Mary Berry’s veggie ragu is vegan-friendly as it doesn’t include any animal products. The dish is packed with vegetables and relies on herbs and seasonings for flavor, making it a great option for plant-based diets.

What Can I Serve With Mary Berry’s Veggie Ragu?

Mary Berry’s veggie ragu can be served with a variety of sides such as pasta, rice, couscous, or polenta. It also works well with crusty bread for dipping, or can be used as a topping for baked potatoes or roasted vegetables.

Can I Substitute Any Vegetables In Mary Berry’s Veggie Ragu Recipe?

Absolutely!

Mary Berry’s veggie ragu is quite versatile. You can swap in other vegetables such as bell peppers, aubergine (eggplant), or parsnips based on what you have on hand or your personal preferences. Just ensure to maintain the balance of textures and flavors.

How Long Does It Take To Cook Mary Berry’s Veggie Ragu?

Mary Berry’s veggie ragu takes approximately 1 hour to prepare and cook. The vegetables are sautéed, and then the sauce is simmered for about 30-40 minutes to allow the flavors to develop and the sauce to thicken.

Can I Make Mary Berry’s Veggie Ragu Gluten-free?

Yes, Mary Berry’s veggie ragu is naturally gluten-free as it doesn’t contain any wheat or gluten-based ingredients. Just be sure to serve it with a gluten-free pasta or grain option if you need to make it fully gluten-free.

What Type Of Wine Is Best For Mary Berry’s Veggie Ragu?

For the best flavor, use a dry red wine such as a Merlot or Cabernet Sauvignon. The wine adds depth and richness to the sauce. However, if you prefer not to use wine, you can substitute it with vegetable broth or a splash of balsamic vinegar for acidity.

Can I Add Protein To Mary Berry’s Veggie Ragu?

Yes, you can add protein if you like. Options include plant-based proteins like lentils, chickpeas, or tofu. If you’re not following a vegan diet, you can also add cooked ground meat such as beef, turkey, or sausage to make it a heartier dish.

How Do I Store Leftovers Of Mary Berry’s Veggie Ragu?

Store any leftover veggie ragu in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 3 months. When reheating, gently warm it on the stove over low heat, adding a splash of water or vegetable broth if needed to thin the sauce.