Homemade Veggie 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.
In a non-stick sauté pan over medium heat, add the olive oil and butter.
Next, add the minced garlic and simmer until fragrant.
Then, you will add the diced onions and simmer until they are translucent.
Next, you will add the chopped carrots and cauliflower pearls. Stir well.
Once the veggies begin to soften, add in 1 can of tomato sauce, 1 tablespoon tomato paste, chicken or veggie stock, and red wine. Stir well.
Next, you will add the quartered mushrooms.
Season the sauce with salt and pepper. Option to add a pinch of red chili flakes for a little heat.
Cover the sauce, and reduce the heat to low. Simmer for 20-25 minutes or until the sauce begins to reduce and thicken.
Once the sauce is almost ready, 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!
Serving: 1serving, Calories: 309kcal, Carbohydrates: 25g, Protein: 6g, Fat: 20g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 29mg, Sodium: 1142mg, Potassium: 1192mg, Fiber: 5g, Sugar: 15g, Vitamin A: 7247IU, Vitamin C: 31mg, Calcium: 94mg, Iron: 3mg