Rich Vegetable Bolognese Recipe (No One Will Miss the Meat) by Jan Mostrom
This chunky Bolognese is such a lovely change from a normal Bolognese because of the vegetables and beans. This vegetarian Bolognese recipe is hearty and filling and our dinner guests just loved how healthy it was. I served this Bolognese sauce over protein pasta to give it more of a nutritional punch, but any pasta will work!
To make this vegetarian and gluten-free Italian Bolognese sauce, you will need a can of diced tomatoes, dry white wine, low-sodium vegetable broth, onion, celery, carrots, olive oil, fresh garlic, dried Italian seasoning, salt, black pepper, cans of white beans, heavy cream, pasta, Parmesan cheese and optional fresh basil for serving. You can also grab granulated sugar if you like a bit of sweetness in your sauce.
Serve this healthy Italian Bolognese for dinner over your favorite pasta. This is one vegetarian recipe you'll make over and over again.
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Cuisine: Italian / American
Prep Time: 15 minutes
Cook Time: 2 to 4 hours (high) or 6 to 7 hours (low)
Total Time: 2 hours and 15 minutes to 4 hours and 15 minutes
Servings: 8
Ingredients
- 1 can (28 ounces) diced tomatoes, preferably San Marzano
- 1/2 cup dry white wine (see Recipe Notes)
- 1/2 cup low-sodium vegetable broth (see Recipe Notes)
- 1 medium chopped onion
- 3 - 4 ribs celery
- 2 - 3 chopped carrots
- 3 tablespoons extra virgin olive oil
- 2 tablespoons minced garlic
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon ground black pepper (or to taste)
- 2 cans (15 ounces each) cannellini beans or white beans, rinsed
- 1/4 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil (optional)
- 1 teaspoon granulated sugar (optional)
- 1 pound (16 ounces) protein pasta, or your favorite pasta, for serving
Helpful Products
- Ladle
- Cutting Board
- Chef Knife
- Measuring Cups
- Measuring Spoons
- Salt and Pepper
- Slow Cooker
- Can Opener
- Grater
- Airtight Containers
- Pasta Pot
- Pasta Bowls
- Pepper Grinder
Recipe Notes
- Vegetable stock is so easy to make. Check out my homemade vegetable stock recipe.
- If you don't use wine in recipes, feel free to substitute alcohol-free wine, water or even apple juice.
Here's how to make it:
- In a slow cooker combine all the ingredients except beans, cream, sugar, basil and Parmesan. Cook on high for 3 to 4 hours or on low for 6 to 7 hours. Taste to see if you need to add more salt, black pepper or sugar.
- When the vegetables are tender at the end of the cook time, add the rinsed beans and cream. Stir to combine. Keep the slow cooker warm.
- Place a salted large pot of water on the cooktop to boil. Add your pasta and cook according to package directions. When finished, drain pasta, transfer to bowls, top with sauce and a sprinkle of Parmesan and basil, if desired. Enjoy!
Nutrition Facts Per Serving
Calories: 773
Total Fat: 12.8g
Saturated Fat: 3.1g
Cholesterol: 155mg
Sodium: 316mg
Total Carbohydrate: 132.5g
Dietary Fiber: 8.7g
Total Sugars: 3.2g
Protein: 31.8g
Vitamin D: 2mcg
Calcium: 167mg
Iron: 10mg
Potassium: 986mg
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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