Homemade Vegetable Bolognese
My homemade vegetable bolognese is thick, hearty and loaded with nutrient-dense veggies. This delicious sauce recipe will fill you up without slowing you down. It’s the perfect healthy dinner recipe that the entire family will love. Made from a few simple, healthy ingredients, you can feel good serving this vegetable bolognese recipe to your family.
About this Vegetable Bolognese Recipe
Traditional bolognese is made with ground beef and pork. However, to keep things vegetable forward, I substituted the red meat for baby bella mushroom. Baby bella mushrooms have a meat like texture and keep this sauce recipe feeling hearty and satisfying. They taste amazing when cooked with all of the other vegetables in this recipe.
Enjoy this homemade vegetable bolognese over a plate of cooked egg noodles. However, you can serve it over your favorite cut of pasta. Penne, bowtie or rigatoni would all work great. You could also go with a traditional spaghetti cut as well. As a lower carb option, enjoy this sauce smothered over some pan roasted chicken breasts. This bolognese recipe is so good, you’ll have this healthy sauce added to your weekly rotation in no time.
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 shellbow pasta with quick red sauce, mushrooms and spinach.
Homemade Veggie Bolognese
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 medium sweet onion, about 1 cup, diced small
- 2 large 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
- red pepper flakes
- parmesan cheese
- 1 sauce pot
- 1 pasta pot
- 1 colander
- Heat olive oil and butter in a non-stick sauce pot over medium high heat.
- Next, add the minced garlic and diced onions. Saute until fragrant.
- Then, add diced carrots and cauliflower pearls. Season with salt and pepper. Stir well.
- Saute for 3-4 minutes then add the tomato paste. Stir well.
- Deglaze the pan with the red wine. Saute for 3-4 minutes to burn off the alcohol then add the chicken broth or stock.
- Next, add one can of whole or diced tomatoes with the juice. Stir well. If whole, break down the tomatoes using your spatula.
- Add the quartered mushrooms cover and simmer over low heat for 10-15 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!