8 Veggie Bolganese Recipe

Name: 8 Veggie Bolganese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound ground meat, you choose, pork, beef, turkey, chicken, lamb, whatever your heart desires; 1 medium onion, diced; 1 carrot, diced; 1 rib o' celery, diced; 1 cup crimini mushrooms or button, or whatever you like, diced; 1 eggplant, diced; 1 small zucchini, diced; 4 cloves garlic, minced; 6 Ripe tomatoes, skin removed, chopped or you can use a 28 oz can of good quality Italian tomatoes; 6 ounces can tomato paste; 1/2 cup dry wine, I use pinot grigio, but you could use chianti; 1 tablespoon dried Italian seasoning; 2 tablespoons each fresh basil and flat leaf parsley; salt and pepper to taste; 3 tablespoons olive oil; 1 pound pasta of choice, or anything you choose

Servings: persons

1 pound ground meat, you choose, pork, beef, turkey, chicken, lamb, whatever your heart desires
1 medium onion, diced
1 carrot, diced
1 rib o' celery, diced
1 cup crimini mushrooms or button, or whatever you like, diced
1 eggplant, diced
1 small zucchini, diced
4 cloves garlic, minced
6 Ripe tomatoes, skin removed, chopped or you can use a 28 oz can of good quality Italian tomatoes
6 ounces can tomato paste
1/2 cup dry wine, I use pinot grigio, but you could use chianti
1 tablespoon dried Italian seasoning
2 tablespoons each fresh basil and flat leaf parsley
salt and pepper to taste
3 tablespoons olive oil
1 pound pasta of choice, or anything you choose

1
In a large dutch oven (I use a le creuset) over medium heat brown your meat, you may need a bit of olive oil to start it, especially if it is lean.
2
Drain if necessary, add onion and garlic, cook till onions are translucent about 7 minutes
3
add carrot, celery, eggplant, saute 5 minutes, add zucchini, both tomato products, wine, and Italian seasoning.
4
Simmer for 15 minutes, add a bit of water if it is too thick. Turn heat down to low and cook an additional 20 minutes.
5
, at that point you can blend to get a smooth texture, I use a hand held blender, but you can put have of your sauce in a blender and pulse a few times. That is optional, I do it to make a smooth consistency, but I don't blend the whole mixture, I want some texture.
6
Add the fresh herbs and a bit of salt and pepper. Use sauce to top whatever you like, on more eggplant, or whole wheat pasta, or ravioli, the choice is yours, top with parmesano reggiano or pecorino romano and dig it......you won't ever need to order it out again!

793

kcal

Calories

Fat

102

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 pound ground meat, you choose, pork, beef, turkey, chicken, lamb, whatever your heart desires, 1 medium onion, diced, 1 carrot, diced, 1 rib o' celery, diced, and more.

Yes, 8 Veggie Bolganese falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

8 Veggie Bolganese

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions