roasted vegetable ragu

roasting the vegetables gives them the "heartiness" they needed to stand up in this ragu. baking the sauce after roasting the vegetables gave it a great depth of flavor - rather than it tasting like a marinara with some vegetables added. the vegetables and the sauce baked together and gave it that slow cooked taste i so miss in a meat sauce. i think even meat eaters would agree that this is an excellent substitution.