Veggie Bolognese Sauce

Our co-founder, Catherine, has a home garden, and recently, it was overflowing. The zucchini and thyme were growing like weeds and peppers and carrots were on the verge of being ready to pick. She was trying to think of the perfect recipe that would utilize this plethora of veggies and be able to be put in the freezer to have in the months to come. With that in mind, she came up with this Veggie Bolognese Sauce that absolutely delivers! This Veggie Bolognese Sauce is a simple and quick recipe to get tons of vegetables in one delicious meal.

And if you know us, it’s no secret that we’re not into hiding or sneaking veggies in our kids’ food, rather they are the stars of this naturally sweet sauce for pasta, rice, grilled chicken, and more. It’s a great way to get your little ones a wide array of vegetables because this sauce is something they’ll love to devour! And since it freezes really well, you can always have this sauce ready to go in the freezer so you can whip up a quick weeknight meal!

We love this recipe for our families especially. If you have vegetarians in your house, it’s great that you can make this and satisfy everyone with one meal – meat-eaters and vegetarians alike can’t get enough of this one. There’s no need to make something separate for the vegetarians in your life with this Veggie Bolognese Sauce recipe!

Veggie Bolognese Sauce

Prep Time 10 mins
Cook Time 30 mins
Servings 4 servings

Ingredients
  

  • 1 red bell pepper
  • 2 medium carrots, peeled and chopped into chunks
  • 1 small onion, chopped into chunks
  • 2 small garlic cloves
  • 1 tbsp olive oil
  • 1 dried bay leaf
  • 1/2 tsp dried thyme
  • 1 tsp kosher salt
  • 2 tbsp tomato paste
  • 1 tsp sugar
  • 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.