Healthy Bolognese Sauce with Vegetables
A delicious and nutritious Bolognese sauce loaded with vegetables and packed with flavor. Perfect for a healthy twist on the classic Italian favorite.
Equipment
Ingredients
Ingredients
lean ground beef (raw)
800 g
oil
2 tbsp
onions (large)
2 pcs
garlic
2 cloves
bell peppers
2 pcs
mushrooms
400 g
carrots
4 pcs
celery stalks
4 stalks
tomato paste
70 g
chopped tomatoes
4 cans
dried oregano
2 tbsp
dried basil
2 tbsp
bay leaves
4 pcs
beef bouillon cube
1 pcs
salt
1 tsp
pepper
1 tsp
Instructions
Brown the meat
Brown the meat in a little oil in a pan over high heat. Do it in batches if necessary - if there's too much meat in the pan at once, the meat won't brown but will instead boil in its own liquid. Bolognese tastes much better when the meat is browned rather than boiled.
Transfer meat to pot
Transfer the browned meat to a large pot.
Prepare and fry onions and garlic
Chop onions and garlic, and sauté them briefly in the pan. Then add them to the pot.
Prepare and fry bell peppers
Cut the bell peppers into cubes. Fry them in the pan and then add them to the pot.
Prepare and fry mushrooms
Cut the mushrooms into cubes and sauté them in the pan until they start to color. Add them to the pot.
Prepare and fry carrots
Peel the carrots and cut them into small cubes. Sauté them in the pan and then add them to the pot.
Prepare and fry celery (optional)
Cut the celery stalks into thin slices, sauté them in the pan and add them to the pot.
Add tomato paste and tomatoes
Add tomato paste to the pot and turn on the heat. Add the chopped tomatoes, spices, and optional bouillon cube.
Simmer the sauce
Let the Bolognese simmer for 10 minutes (or longer) and season with salt and pepper.
Serve
Serve, for example, with vegetable pasta or regular pasta. Sprinkle with a little grated Parmesan or other cheese if desired.
Storage
Sauce improves with time; freezes well in portions
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