Veggie Packed Bolognese Sauce

2

The inmates are restless  – Lion King is only going to hold their interest for a few more minutes.  And the little one is 1 foot away from my covered in tempura paint. Basically – I need to make this quick.

This was such a great fast dinner – sauce can come together in the time it takes to boil and cook the pasta. Not a single objection to veggies in the sauce – I am sure it helped that the final product was absolutely delicious.

veggie bolognese 3 (1 of 1)

veggie bolognese em3 (1 of 1)

veggie bolognese matty (1 of 1)

I had a pound of grass fed ground beef that was included when I made this, but you would not miss a thing skipping it and keeping it all veggies. I am totally doing that next time around. This would also be a wonderful item to keep stored away in the freezer.

veggie bolognese 2 (1 of 1)

Veggie Packed Bolognese Sauce
Ingredients
  • 3/4 lb spaghetti – I use Barilla Plus Multigrain Pasta (yellow box)
  • 2-3 Tablespoons olive oil
  • 1 lb grass fed ground beef (optional)
  • 1/2 large onion chopped
  • 2 garlic cloves chopped
  • 2 carrots grated on cheese grater
  • 1/2 large zucchini grated on cheese grater
  • 2 handfuls of mushrooms sliced
  • 1-2 teaspoons dried oregano
  • 32 oz jar organic marinara sauce
  • 1/2 cup parmesan cheese
  • 1/4 cup heavy cream or whole milk
  • 2-3 Tablespoons butter
  • More parmesan cheese for serving
Instructions
  1. Bring water to boil for pasta.
  2. In a large deep pan, heat olive oil over medium high heat. Add onion, garlic, carrots and cook for a few minutes to soften. Add ground beef if using and break up with wooden spoon and stir fairly constantly to cook quickly.
  3. At this point water should be boiling – add some salt and all the pasta. Stir occasionally.
  4. When most of pink is gone, add zucchini and mushrooms, salt, pepper and oregano. Cook until zucchini and mushrooms look softened up (mostly keep eye on mushrooms). Add marinara sauce and stir all together.
  5. Add parmesan and heavy cream. Taste and add more salt and pepper if you need it.
  6. Drain pasta and immediately add to pot with sauce. Before mixing it all together, put 2-3 Tablespoons butter on top of the pasta and then mix it all together.
  7. Serve with grated parmesan cheese.

 

 

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  • http://jugglingwithjulia.com Julia

    Oh geez, now I’m hooked on this site. I love this recipe for its mix of fresh with what I considered “not that bad” convenience ingredients (namely, the organic marinara). Thanks again for a great idea!

  • Nicole

    So glad you like the site! Your comment made my day. This is one of my favorite recipes – and even with one of my little ones refusing pasta it is worth making because the rest of the crew – and grown ups – crush it.