Sneaky Veggie Bolognese Pasta
Sneaky Veggie Bolognese Pasta
Ingredients
For the Sneaky Veggie Bolognese Sauce
- 2 tablespoons olive oil
- 1 onion, finely diced
- 2 carrots, finely grated or pureed
- 2 celery stalks, finely diced
- 1 zucchini, finely grated or pureed
- 8 ounces mushrooms, finely chopped
- 4 cloves garlic, minced
- 1 pound ground beef, lean
- 28 ounces canned crushed tomatoes
- 6 ounces tomato paste
- 1 1/2 cups beef broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 bay leaf
- 1/2 cup red wine, dry, optional
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For Serving
- 12 ounces pasta, such as spaghetti or penne
- 1/2 cup Parmesan cheese, grated, for serving
- 1/4 cup fresh basil, chopped, for garnish
Instructions
- 1
Prepare the vegetables: Finely dice the onion and celery. Finely grate or puree the carrots and zucchini. Finely chop the mushrooms. Mince the garlic.
⏱️ 10 min
- 2
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion, celery, grated carrots, grated zucchini, and chopped mushrooms. Cook, stirring occasionally, until the vegetables have softened and released most of their moisture, about 8 to 10 minutes.
⏱️ 10 min
- 3
Add the minced garlic to the pot and cook for 1 minute more, until fragrant.
⏱️ 1 min
- 4
Add the ground beef to the pot. Break it up with a wooden spoon and cook until it is browned all over, about 5 to 7 minutes. Drain any excess fat from the pot.
⏱️ 7 min
- 5
Stir in the tomato paste and cook for 2 minutes, stirring constantly, to deepen its flavor.
⏱️ 2 min
- 6
If using, pour in the red wine and scrape up any browned bits from the bottom of the pot. Let it simmer until the wine has mostly evaporated, about 3 to 5 minutes.
⏱️ 5 min
- 7
Stir in the crushed tomatoes, beef broth, dried oregano, dried basil, bay leaf, salt, and black pepper. Bring the sauce to a gentle simmer.
⏱️ 3 min - 8
Reduce the heat to low, cover the pot, and let the bolognese sauce simmer for at least 30 minutes, or up to 1 hour, stirring occasionally. The longer it simmers, the more the flavors will meld. Remove the bay leaf before serving.
⏱️ 30 min
- 9
While the sauce simmers, cook the pasta according to package directions in a large pot of generously salted boiling water until al dente. Drain well.
⏱️ 12 min•🌡️ 212 - 10
Serve the sneaky veggie bolognese sauce generously over the cooked pasta. Garnish with grated Parmesan cheese and fresh chopped basil.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Sneaky Veggie Bolognese Pasta
Ingredients
For the Sneaky Veggie Bolognese Sauce
- 2 tablespoons olive oil
- 1 onion, finely diced
- 2 carrots, finely grated or pureed
- 2 celery stalks, finely diced
- 1 zucchini, finely grated or pureed
- 8 ounces mushrooms, finely chopped
- 4 cloves garlic, minced
- 1 pound ground beef, lean
- 28 ounces canned crushed tomatoes
- 6 ounces tomato paste
- 1 1/2 cups beef broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 bay leaf
- 1/2 cup red wine, dry, optional
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For Serving
- 12 ounces pasta, such as spaghetti or penne
- 1/2 cup Parmesan cheese, grated, for serving
- 1/4 cup fresh basil, chopped, for garnish
Instructions
- 1
Prepare the vegetables: Finely dice the onion and celery. Finely grate or puree the carrots and zucchini. Finely chop the mushrooms. Mince the garlic.
⏱️ 10 min - 2
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion, celery, grated carrots, grated zucchini, and chopped mushrooms. Cook, stirring occasionally, until the vegetables have softened and released most of their moisture, about 8 to 10 minutes.
⏱️ 10 min - 3
Add the minced garlic to the pot and cook for 1 minute more, until fragrant.
⏱️ 1 min - 4
Add the ground beef to the pot. Break it up with a wooden spoon and cook until it is browned all over, about 5 to 7 minutes. Drain any excess fat from the pot.
⏱️ 7 min - 5
Stir in the tomato paste and cook for 2 minutes, stirring constantly, to deepen its flavor.
⏱️ 2 min - 6
If using, pour in the red wine and scrape up any browned bits from the bottom of the pot. Let it simmer until the wine has mostly evaporated, about 3 to 5 minutes.
⏱️ 5 min - 7
Stir in the crushed tomatoes, beef broth, dried oregano, dried basil, bay leaf, salt, and black pepper. Bring the sauce to a gentle simmer.
⏱️ 3 min - 8
Reduce the heat to low, cover the pot, and let the bolognese sauce simmer for at least 30 minutes, or up to 1 hour, stirring occasionally. The longer it simmers, the more the flavors will meld. Remove the bay leaf before serving.
⏱️ 30 min - 9
While the sauce simmers, cook the pasta according to package directions in a large pot of generously salted boiling water until al dente. Drain well.
⏱️ 12 min•🌡️ 212 - 10
Serve the sneaky veggie bolognese sauce generously over the cooked pasta. Garnish with grated Parmesan cheese and fresh chopped basil.
⏱️ 2 min