Vegetable Bolognese

This Vegetable Bolognese is a hearty and flavorful twist on the classic Italian dish, packed with nutritious vegetables and savory herbs. Perfect for a comforting dinner, it pairs wonderfully with your favorite pasta.

Ingredients

• Olive oil - 2 tablespoons
• Carrot - 1 medium, finely diced
• Celery - 1 stalk, finely diced
• Onion - 1 small, finely chopped
• Garlic - 2 cloves, minced
• Red bell pepper - 1, finely diced
• Zucchini - 1 small, finely diced
• Mushrooms - 150 grams, finely chopped
• Canned diced tomatoes - 400 grams
• Tomato paste - 2 tablespoons
• Dried oregano - 1 teaspoon
• Dried basil - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Red wine (optional) - 1/4 cup
• Vegetable broth - 1 cup
• Fresh basil - for garnish
• Parmesan cheese (optional) - for serving

Steps

1. Heat the olive oil in a large skillet over medium heat.
2. Add the diced carrot, celery, and onion; sauté for about 5 minutes until softened.
3. Stir in the minced garlic and cook for an additional minute until fragrant.
4. Add the red bell pepper, zucchini, and mushrooms; cook for 7-10 minutes until the vegetables are tender.
5. Pour in the red wine (if using) and let it simmer for 2-3 minutes to reduce slightly.
6. Stir in the canned diced tomatoes, tomato paste, dried oregano, dried basil, salt, and black pepper.
7. Add the vegetable broth and bring the mixture to a simmer.
8. Reduce the heat and let it cook for about 20 minutes, stirring occasionally, until thickened.
9. Taste and adjust the seasoning as needed.
10. Serve over cooked pasta and garnish with fresh basil and Parmesan cheese, if desired.

Nutrition

• Calories: 350
• Protein: 10 g
• Carbs: 45 g
• Fiber: 10 g
• Sugar: 8 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from fresh vegetables.
• High in fiber, which aids digestion and promotes satiety.

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