2025 Passport Sunday Vegtable Ragu

By popular demand, here is our Vegetable Ragu recipe from Passport Sunday!

• 6 cups diced yellow onion
• 4 cups diced carrots
• 4 cups diced celery
• ¼ cup Il Fiorello Frantoio extra-virgin olive oil
• 2 tbsp minced garlic
• 1 ½ cups Folk Machine Charbono / any other full bodied red wine
• 84 oz canned peeled tomatoes
• 4 cups vegetable broth
• 1 cup water
• 3 cups diced turnips and their greens
• 3 bay leaves
• 2 ½ tbsp granulated garlic
• 1 tbsp dark chili powder
• 2 tbsp rubbed sage
• 2 ½ tbsp smoked paprika
• 1 tbsp ground fennel seed
• ½ tsp red pepper flakes ( feel free to omit )
• 3 tbsp salt ( add more to taste)
• 1 ½ tbsp ground black pepper
• 2 tbsp fresh thyme
• 4 tbsp fresh minced oregano
• 1 tbsp fresh minced rosemary

Sautee onion, carrots, and celery in extra virgin olive oil on medium-high heat until slightly softened, about 5-7 minutes

Add garlic and continue to cook until aromatic, 2-3 minutes

Reduce heat to medium and pour the Charbono or your red wine of choice into the pot. Let simmer for 7-10 minutes

Next, add in your tomatoes, vegetable broth, water, salt, and spices to the pot.

Stir and use the back of your spoon or other cooking utensil to break the peeled tomatoes into bite sized pieces. Add turnips and reduce heat to medium low.

Simmer for 30-40 minutes, checking that the turnips are tender before continuing.

Finish the ragu with your minced herbs and torn turnip greens, letting them wilt and turn a dark green. The ragu can continue to simmer indefinitely for a deeper flavor.

Taste and adjust seasonings to your liking

Serve over soft polenta and enjoy!