Veggie Packed Bolognese: Delicious Recipes Worth Cooking

Warning: This is not a vegetarian bolognese.

This Veggie Packed Bolognese recipe focuses on hiding vegetables in a family favorite recipe:

This is perfect for fussy eaters who are unwilling to eat their five a day and is packed with mushrooms, butternut squash, onions, celery, carrots, and more.

Watch the video recipe above to see how simple it is to make this Veggie Packed Bolognese:

All ingredients and steps are included below.

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Veggie Packed Bolognese

Ingredients

  • 1 tbsp. of Cooking Oil
  • 1 1/2 cup of Onion (Finely chopped)
  • 2/3 cup of Celery (Finely chopped)
  • 3/4 cup of Carrot (Finely chopped)
  • 8 oz. of Cremini Mushrooms (Finely chopped)
  • 6 Garlic Cloves (Minced)
  • 6 oz. of Lean Ground Sirloin (Minced)
  • 3 tbsps. of Tomato Paste
  • 1/2 oz. of Porcini Mushrooms (Clean and remove stems)
  • 2/3 cup of Boiling Water
  • 1/4 tsp. of Crushed Red Pepper
  • 3/4 tsp. of Kosher Salt
  • 1 tsp. of Dried Oregano
  • 16 oz. of Tomato Sauce
  • 12 oz. of Butternut Squash (Spiralized)
  • Pasta Noodles (Enough for 4 portions)
  • Walnuts (Toasted and to taste)
  • Parmigiano-Reggiano Cheese (To taste)

Cooking Steps

  1. In a bowl add the porcini mushrooms and boiling water. Let these rest for 15 minutes.
  2. In a large pan over medium heat, add the cooking oil.
  3. Add the onion, celery, carrot, cremini mushrooms, minced garlic cloves to the pan and let them cook for 3-5 minutes.
  4. Next add the sirloin and tomato paste and mix. Let the ground sirloin cook for 7-10 minutes.
  5. Take the porcini mushrooms (step 1) out of the bowl (after 15 minutes) and add them to the pan.
  6. Add the red pepper, kosher salt, oregano, and tomato sauce to the pan.
  7. Reduce heat so the tomato sauce can simmer and add the water from the porcini mushrooms (step 1).
  8. Mix well, and let it simmer for 12 minutes, uncovered.
  9. Take a butternut squash and using a spiralizer make noodle-like strips (skip this step if you don’t have a spiralizer).
  10. In a saucepan over medium heat, add the pasta noodles and a pinch of salt.
  11. Add the butternut squash noodles to the saucepan and cook with your pasta noodles for the final 2 minutes (or until softened).
  12. Drain the noodles and add to a plate, adding a portion of the bolognese.
  13. Top the bolognese with toasted walnuts and shards of Parmigiano-Reggiano cheese.
  14. Serve while hot.

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