You won't even miss the meat in this easy vegetarian bolognese sauce! This pasta dinner has all the traditional flavors you'd expect from a classic bolognese, but it's loaded with veggies!
This is probably my most favorite recipes. I’ve been making it for years. It’s one of those recipes that I pull out when I need something quick, delicious and full of veggies!
What you'll need :
1 onion, diced
3 garlic cloves, diced
1 large carrot, shredded
1 large zucchini, shredded
*You can use ground beef, turkey or pork.
Pinch of oregano
Fresh chopped mint
3/4 cup water
Your favorite tomato sauce (you’ll be stirring this into the veggie+meat pan)
What you'll need to do:
+In a pot on medium heat add a little oil, onions and garlic, sautéing until the onions are clear.
+Add the shredded carrot and zucchini and stir. You will probably need more oil at this stage. +Continue to stir until the veggies are soft.
+Add the oregano and ground meat and stir continuously. I use the edge of the wooden spoon to break up the clumps of meat, also having the veggies in the pot already makes this process easy. I find the bolognese cooks in fine pieces and makes a beautiful soft and smooth sauce.
+in another pot cook your pasta as directed.
+once pasta is cooked added to veggie +sauce and cover with a lid and allow to simmer away, the longer the better.
+Add more water if required.
This vegetarian bolognese also freezes well! Allow the sauce to cool to room temperature, then transfer to an airtight container. Place in the freezer where it will stay good for up to 2 months. When you're ready to eat, either heat from frozen in a saucepan over medium heat. Or allow the sauce to thaw overnight in the fridge and then reheat the same way.