This Veggie Bolognese Sauce is a quick, hearty way to load up on vegetables in one comforting meal. It’s rich, naturally sweet, and incredibly versatile. Spoon it over pasta, ladle it onto rice, or serve it over grilled chicken for a dinner that satisfies everyone at the table.
When the garden starts overflowing with zucchini, thyme, peppers, and carrots, I know it’s time to make a big batch of something that celebrates it all. This sauce was born from exactly that moment. I wanted a recipe that used up a variety of vegetables, tasted amazing, and froze beautifully for busy nights ahead. This one checks every box.
If you know me, you know I don’t hide vegetables. I let them shine. In this sauce, they’re the star of the show, simmered down into a naturally sweet, savory mixture that even the most skeptical eaters happily devour. It’s one of those meals where you can serve a wide range of vegetables in a way that feels cozy and familiar.
Why I Love This Recipe
- Vegetable-Forward:
Packed with a variety of fresh veggies that bring both flavor and nutrition. - Freezer-Friendly:
Make a double batch and freeze portions for easy weeknight dinners. - Family Approved:
It satisfies both vegetarians and meat eaters alike. No need to cook separate meals. - So Versatile:
Serve it over pasta, spoon it onto spaghetti squash, layer it into lasagna, or pair it with rice or grilled chicken.
With two vegetarians in my house, having a recipe like this makes life easier. One pot, one sauce, and everyone leaves the table happy.
If you’re looking for more satisfying vegetarian pasta ideas, this sauce pairs beautifully with spaghetti squash, or can be swapped into your favorite baked pasta dishes for an extra boost of vegetables.
Simple, wholesome, and freezer-ready. This is the kind of recipe that earns a permanent spot in your meal rotation.
Veggie Bolognese Sauce
If you’re looking for a simple way to get tons of vegetables into one comforting dish, this Veggie Bolognese Sauce absolutely delivers. It’s hearty, naturally sweet from the vegetables, and incredibly versatile. Whether you spoon it over pasta, layer it into lasagna, or serve it alongside grilled chicken, this sauce makes dinnertime both easy and wholesome.
Ingredients
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1 red bell pepper
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2 medium carrots, peeled and chopped into chunks
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2 small zucchinis, chopped into chunks
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1 small onion, chopped into chunks
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2 small garlic cloves
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1 tablespoon olive oil
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1 dried bay leaf
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1 tablespoon fresh thyme (or ½ teaspoon dried thyme)
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1 teaspoon kosher salt
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2 tablespoons tomato paste
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1 teaspoon sugar
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1 (14.5 ounce) can diced tomatoes, unsalted
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½ cup water
Instructions
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Place the onion chunks and garlic into a food processor and pulse until finely chopped. Remove and set aside.
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Add the carrots, zucchini, and red bell pepper to the food processor and pulse until finely chopped into small pieces.
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Heat the olive oil in a large pot over medium heat. Add the onions and garlic and sauté for about 3 minutes until fragrant and softened.
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Add the chopped vegetable mixture and cook for an additional 3 minutes, stirring occasionally.
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Stir in the thyme, bay leaf, and salt.
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Add the tomato paste and stir until all of the vegetables are evenly coated.
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Pour in the diced tomatoes and water. Stir to combine, then bring to a simmer. Cover and cook for 30 minutes, stirring occasionally.
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Remove the bay leaf and serve over pasta, rice, or grilled chicken.
