Healthy Vegetarian Bolognese Sauce
This homemade Healthy Vegetarian Bolognese Sauce is thick, hearty, and loaded with nutrient-dense veggies. Cooked in one pot, it’s a quick, flavorful sauce perfect for serving over protein and pasta for a nutritious, comfort food dish!
Looking for more homemade sauce recipes? Try my Vodka Sauce and Creamy Pumpkin Pasta Sauce, too!
What is Bolognese Sauce?
Bolognese sauce is a classic Italian pasta sauce originating from the Bologna region of Italy. Typically, it features ground meat like ground beef or pork slow cooked with onions, carrots, celery, tomatoes, and milk.
A type of ragù, bolognese is much thicker and creamier than a typical American meat sauce. Many claim that garlic and fresh tomatoes do not belong in traditional bolognese sauce, but there are endless variations to be found.
That said, this vegetable bolognese is a fun vegetarian take on traditional recipes. You won’t find any meat! Instead, I use chopped baby bella mushrooms for a similar meaty texture, keeping the sauce filling and hearty.
Loaded with vegetables, this healthy bolognese sauce is the perfect comfort food that will fill your belly and leave you feeling great!
Recipe Ingredients
- Butter – Used to saute the veggies, creating a rich flavor.
- Olive Oil – Used to sauté the vegetables while adding healthy fats.
- Fresh Vegetables – Garlic cloves, sweet onion, carrots, cauliflower pearls (or cauliflower rice), and baby bella mushrooms add lots of nutrients, flavor, and texture to the sauce.
- Tomato Paste – This enhances the depth of flavor, creating a bold, tomato taste.
- Red Wine – Dry red wine such as cabernet enhances the bold flavor and adds a touch of sweetness. We cook off the alcohol!
- Chicken Broth – This helps thin the sauce without diluting the flavor. If preferred, chicken stock will also work. Or, substitute vegetable broth if needed.
- Whole Tomatoes with Juice – This adds volume to the sauce and enhances the tomato flavor.
- Mascarpone Cheese – This softens the acid in the sauce, creating a creamy, rich consistency.
- Salt and Pepper – Adjust to taste.
- Toppings – These are optional, but I love to add a dash of red pepper flakes and parmesan cheese!
How to Make Healthy Vegetarian Bolognese Sauce
- Sauté. Heat the olive oil and butter in a sauce pot over medium-high heat. Add the diced sweet onion and minced garlic, and sauté until fragrant. Then, add the carrots and cauliflower pearls, season with salt and pepper, and stir to combine. Continue to sauté for three to four minutes.
- Stir. Add the tomato paste, and stir to combine. Allow the tomato pasta to slightly caramelize.
- Deglaze. Deglaze the pan with the red wine. Simmer for 3-5 minutes to cook off the alcohol. Once the wine has reduced by half, add the chicken broth or stock.
- Combine. Next, add the whole tomatoes with the juice. Stir to combine, breaking down the tomatoes with your spatula.
- Simmer. Add the quartered mushrooms, cover, and simmer the mixture over low heat for 15 to 20 minutes, stirring occasionally.
- Add the cheese. Stir in the mascarpone until the sauce is nice and creamy.
Serving Suggestions
I prefer to enjoy this homemade vegetarian bolognese over a plate of cooked egg noodles. However, you can serve it over your favorite cut of pasta. Penne, bow tie, or rigatoni would all work great.
For a low-carb meal, serve it over zucchini noodles or spaghetti squash instead. Or, serve it over pan-roasted chicken breasts or tofu for even more protein!
How to Store
Store any leftover sauce in an airtight container in the refrigerator for four-five days. To reheat the sauce, simply microwave it in a microwave safe dish until it is heated through. Enjoy this sauce over pasta, chicken, tofu and more. Looking for more delicious pasta recipes? Try my Pasta Primavera.
Frequently Asked Questions
How should I store leftover vegetable bolognese? Store leftover sauce in an airtight container in the fridge for 4 to 5 days.
Can I freeze leftovers? Yes, you can freeze leftovers for up to 2 months. Pour it into an ice cube or soup cube tray, and freeze until solid. Then, transfer the cubes to a sealable bag. Thaw in the fridge overnight when you’re ready to use.
How do I reheat bolognese sauce? Reheat leftover sauce in the microwave or in a pot over medium heat until warmed through. Option to add a touch of broth to help reconstitute the sauce.
Healthy Vegetarian Bolognese Sauce
Equipment
- 1 sauce pot
- 1 pasta pot
- 1 colander
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 medium sweet onion, about 1 cup, diced small
- 2 medium carrots, about 1 cup, peeled and diced
- 1 cup cauliflower pearls, you can get these from the store
- 2 tablespoons tomato paste
- ¼ cup red wine, cabernet
- ½ cup chicken broth, or stock
- 1 can whole tomatoes with juice, 28 ounce can
- 8 ounces baby bella mushrooms, rinsed, dried and quartered
- ¼ cup mascarpone cheese
- salt and pepper to taste
Optional Toppings
- red pepper flakes
- parmesan cheese
Instructions
- Heat olive oil and butter in a sauce pot over medium high heat.
- Next, add diced sweet onion and minced garlic. Saute until fragrant. Then, add diced carrots and cauliflower pearls. Season with kosher salt and pepper. Stir well. Saute for 3-4 minutes then add the tomato paste. Stir until combined. Allow the tomato paste to lightly caramelize.
- Deglaze the pan with the red wine. Simmer for 3-5 minutes to cook off the alcohol. Once the wine has reduced by half, add the chicken broth or stock. Next, add one can of whole or diced tomatoes with the juice. Stir well. If using whole tomatoes, break them down the tomatoes using your spatula. Season accordingly.
- Add the quartered mushrooms cover and simmer over low heat for 15-20 minutes stirring occasionally. Once the sauce has thickened, stir in the mascarpone cheese. This will soften the acid in the dish and make it nice and creamy.
- Serve over your favorite pasta and enjoy!
Notes
Nutrition
Enjoy!
