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Veggie Bolognese Sauce

This Veggie Bolognese Sauce is a simple and quick recipe to get tons of vegetables in one delicious meal. It's super versatile and can be used on top of pasta, rice or even grilled chicken!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Dish
Cuisine: Italian
Servings: 4
Calories: 100kcal
Author: Catherine McCord

Ingredients

  • 1 red bell pepper
  • 2 medium carrots, peeled and chopped into chunks
  • 2 small zucchinis, chopped into chunks
  • 1 small onion, chopped into chunks
  • 2 small garlic cloves
  • 1 tablespoon olive oil
  • 1 dried bay leaf
  • 1 tablespoon fresh thyme or 1/2 teaspoon dried thyme
  • 1 teaspoon kosher salt
  • 2 tablespoon tomato paste
  • 1 teaspoon sugar
  • 1 14.5 ounce can diced tomatoes, unsalted
  • 1/2 cup water

Instructions

  • Place the onion chunks and garlic into a food processor and pulse until finely chopped. Remove and set aside.
  • Add the carrots, zucchini and red bell pepper to the food processor and pulse until chopped into small pieces.
  • Heat 1 tablespoon of oil in a large pot over medium heat, add the onions and garlic and sauté for 3 minutes.
  • Add the vegetable mixture and cook for an additional 3 minutes.
  • Mix in the dried thyme, bay leaf, and salt.
  • Add the tomato paste and stir to combine until all of the ingredients are coated.
  • Add the remaining ingredients, stir, simmer, cover and cook for 30 minutes, stirring occasionally.
  • Toss with pasta or serve over rice or chicken.

Nutrition

Calories: 100kcal | Carbohydrates: 16g | Protein: 3g | Fat: 4g | Sodium: 690mg | Fiber: 4g | Sugar: 9g