There is something extremely comforting about a good bolognese sauce. It is a hearty sauce, that is filling and feels so satisfying. This vegetarian version has wholesome goodness and unbeatable flavor!
This vegetarian bolognese could make a regular appearance in my house next month. I’ve decided that my family and I are going to try the Whole30 diet. While we basically eat well in this household, I know I could do a better job and my kids could do with a little less sugar. For those of you unfamiliar with this diet, I’ll give you a basic run down. For 30 days you can eat as many fruits and veggies as you want along with meat, eggs, and seafood. You cannot eat sugar, grains, dairy, beans or consume alcohol. Let me just say, the kids are not at all happy.
I will not deprive them of grains and dairy for the month as they are growing kids who need those things, but we can certainly do without the sugar. Having a pumpkin roll poke cake or caramel apple monkey bread muffins sitting in our kitchen isn’t helping with that sugar problem. Need I mention that Halloween is just around the corner?
I bought this Whole30 book to get me started. I know it will be tough but I am quite excited to give this a try. I’ve been wanting to do this for quite some time but never committed myself. Unfortunately, I am also a rule bender, so it will amazing if I follow the diet rules as written. Time will tell but I hope to reset my taste buds and my body.
You are going to love this Bolognese!
This vegetarian bolognese sauce will fit nicely into the Whole30 diet as long I serve it over cauliflower rice or sweet potatoes. It is simple to prepare and is filled with “meaty” ingredients that will nourish and sustain you. The flavor in this bolognese is pronounced enough, you will never think twice about the absence of meat. I used zucchini, carrot and portabello mushrooms, but you could almost use any vegetable you like. This sauce is quite versatile and it will freeze well too! This bolognese is comfort food at it’s best!
- 1 tablespoon olive oil
- ½ cup diced onion
- ½ cup diced celery
- ½ cup diced carrots
- ½ cup diced zucchini
- 6 oz chopped fresh baby bella mushrooms
- 3 cloves minced garlic
- 4 tablespoons balsamic vinegar
- ¾ teaspoon salt
- 1 teaspoon dried Italian seasoning
- 2 14 oz cans crushed tomatoes
- ½ cup vegetable stock
Heat oil in a large, deep skillet over medium heat. Add onions, celery, carrots, zucchini, and mushrooms to the skillet and cook until veggies begin to soften about 5 minutes. Stir in garlic and cook another minute. Add vinegar to pan, season mixture with salt and Italian seasoning, stir. Add crushed tomatoes and vegetable stock. Reduce heat to medium-low and simmer sauce for 20 -30 minutes or until sauce has thickened slightly.
Serve pasta over your favorite pasta.
Amount Per Serving Calories 0Total Fat 0gSaturated Fat 0gCholesterol 0mgSodium 0mgFiber 0gSugar 0gProtein 0g