Spaghetti Bolognese with Vegetables

spaghetti bolognese on white plate sprinkled with basil with fork twirled in pasta taking a bite.

Spaghetti Bolognese with Vegetables

This comforting spaghetti bolognese with vegetables is a delicious way to sneak in more veggies! Allow a food processor to handle the chopping, making meal prep even easier.

Course Dinner

Cuisine Italian

Prep Time 5

Cook Time 30

Total Time 35

Servings servings

Calories 664kcal

Author Rachael

Equipment

Ingredients

3 tablespoons olive oil
1 medium yellow onion
2 large carrots
2 stalks celery stalks
8 ounces baby bella / crimini mushrooms
1.5 teaspoons sea salt
¼ teaspoon red pepper flakes
2 sprigs fresh oregano 1 sprig = ½ teaspoon dried oregano
2 sprigs fresh thyme 1 sprig = ½ teaspoon dried thyme
1 sprig fresh rosemary 1 sprig = ½ teaspoon dried rosemary
1 bay leaf optional
2 tablespoons tomato paste
1 pound ground beef or 50% ground beef 50% ground pork
28 ounces San Marzano canned tomatoes hand crushed
1 cup wine Pino Grigio (preferred), Sauvignon Blanc, Merlot, Pino Noir, or Chianti.
12 ounces spaghetti use your favorite regular or gluten free pasta. typically served with pappardelle, tagliatelle, fettuccine, or rigatoni.
½ teaspoon cracked black pepper for serving
1 handful fresh basil for serving

Instructions

Prep veggies: Start by roughly chopping the onion, mushrooms, carrots, and celery into large chunks of roughly the same size. Next, you have two options for achieving a finely chopped consistency: either use a food processor to pulse the vegetables together or chop them finely by hand.
Create the base: Place a large pot over medium heat and add olive oil. Once heated, add the vegetables and salt, and cook for approximately 5 minutes or until the vegetables begin to sweat.
Add meat and tomato paste: Add the tomato paste and ground meat to the pot, stirring occasionally. Stir well and cook for 7 minutes or until the meat is lightly brown.
Add wine: Add wine and continue cooking on medium heat for ~10 minutes or until most of the wine is absorbed.
Add remaining ingredients & simmer: You can either crush the tomatoes by hand or puree them. Add the tomatoes along with the rosemary, thyme, oregano, and bay leaf to the pot. Bring the mixture to a boil, then reduce the heat to a simmer and let it cook for at least 30 minutes. For a smoother texture and integrated flavors, extend the simmer time to 2.5-3 hours if possible. Add ¼ cup of water at a time if needed to prevent the mixture from drying out while simmering.
Serve: Remove the herb branches and bay leaf. Serve the bolognese over your favorite pasta, cooked al dente in salted water. Top with sliced basil, cracked black pepper and parmesan (or homemade dairy free parmesan linked below). Enjoy!

Notes

Storage: Keep in the fridge for up to 4 days or in the freezer for up to 3 months.
Dairy free Parmesan recipe
Obsessed with this Jovial gluten free tagliatelle pasta
Create an herb bundle to easily remove herb branches. Sometimes I tie together with a parsley or thyme stem if I don't have kitchen twine.

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