Vegetarian Fennel, Courgette & Tomato Ragù

12 March 2025Saffron

Prep time: 5 minutes

Cook time: 40 minutes

Serves: 2 people

Vegetarian Fennel, Courgette & Tomato Ragù – rich, hearty, and bursting with deep, slow-cooked flavour, yet surprisingly quick to make! This is the kind of dish that feels like it’s been bubbling away for hours, but in reality, it comes together in just 45 minutes. Perfect for a weeknight dinner when you want something comforting but effortless.

The magic starts with slow-cooked, caramelised fennel and onions, which turn beautifully soft and sweet, creating a rich base for the sauce. Then come the juicy, breaking-apart courgettes, stewed in crushed tomatoes until everything melds into a luscious, flavour-packed ragù. To take it up a notch, I added crispy fried fennel seeds, which bring a warm, toasty aroma and extra depth.

And while the sauce does its thing, you can pan-fry the gnocchi until golden and crispy – the perfect contrast to the silky, rich ragù. I actually prepped the sauce in the afternoon, went to the gym, and then just had to reheat it and crisp up the gnocchi. Too easy!

This Vegetarian Fennel & Tomato Ragù is a simple, satisfying, and incredibly flavourful dish that proves fennel is an absolute star ingredient. Serve it with crispy gnocchi, pasta, or crusty bread, and enjoy a meal that feels indulgent yet totally fuss-free!

Why You’ll Love This Recipe:

✔️ Rich & Caramelised Flavour – Fennel, onions, and tomatoes slow-cooked to perfection.
✔️ Quick & Easy – All the depth of a slow-cooked ragù in just 45 minutes.
✔️ Crispy Fried Fennel Seeds – A little extra magic for amazing flavour.
✔️ Perfect with Gnocchi or Pasta – A versatile sauce for any carb craving.
✔️ Make-Ahead Friendly – Preps well and reheats like a dream.

Once you try this Vegetarian Fennel & Tomato Ragù, you’ll want to make it again and again – comfort food at its best!

I also make this version with sausage, for those non vegetarian days 😉 see my recipe: Fennel & Tomato Ragù with Fennel Sausage. Have more time on your hands? Then try making your own gnocchi! For example my Pumpkin & Ricotta Gnocchi or this Ricotta Gnocchi inspired by Donna Hay.

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Vegetarian Fennel, Courgette & Tomato Ragù

12 March 2025Saffron

Prep time: 5 minutes
Cook time: 40 minutes
Total time: 45 minutes

Serves: 2 people

Enjoy a quick and rich Vegetarian Fennel, Courgette & Tomato Ragù that is both hearty and packed with deep flavor.

Ingredients

The Ragù

1 tbsp olive oil
2 tbsp fennel seeds
1 white onion
2-3 garlic cloves, thinly sliced
1 fennel bulb, thinly sliced, green fronds set aside
500 g small tomatoes, halved
50 g parmesan cheese, grated (more to taste)
1 large Courgette, Halved lengthwise and 1 cm thick slices

To serve (see notes)

500 g 1 packet dried gnocchi
1 tbsp olive oil
Pepper & Salt
Extra parmesan cheese

Instructions

1)
Heat the olive oil in a large frying pan or Heavy based pan which has a lid. Add the onions, garlic, fennel seeds and a pinch of salt to the pan and sauté on low to medium heat until softened and fragrant, ± 2 minutes. Add a drop of olive oil if the pan is too dry. Now add the thinly sliced fennel and spread it out. Add a splash of water (± 60 ml) and add the lid. Turn the heat down and let it bubble away for 10 minutes to soften.
2)
Remove the lid, stir and add the courgette, spreading them out. Sauté slowly on medium heat until the fennel and courgette has softened and caramelised, ± 20 minutes. Stir now and then but not too often, this will help it brown.
3)
Add the tomatoes, stir so everything is coated and scrape the goodness off the bottom of the pan. ± 3 minutes.
4)
Turn the heat down and place a lid on the pan. Let it slowly stew until the tomatoes break down and create a thick sauce. Lift the lid now and then and squash the tomatoes with the back of a wooden spoon. ± 15 minutes.
5)
In the meantime you van make the gnocchi. In a separate (non stick) frying pan heat some olive oil and add the gnocchi straight from the packaging. Pan fry on medium heat while you keep tossing until golden and brown. ± 10 – 15 minutes. Season with pepper and salt.
6)
Just before serving stir the parmesan cheese into the tomato fennel mix. Stir to heat through.
7)
Serve with the green fennel fronds sprinkled over the top and a drizzle of good quality olive oil. Enjoy!