Veggie-Packed Bolognese Recipe

Name: Veggie-Packed Bolognese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 cup boiling water; 1/2 ounce dried porcini mushrooms; 1 tablespoon canola oil; 1 1/2 cups chopped onion; 3/4 cup finely chopped carrot; 2/3 cup finely chopped celery; 8 ounces cremini mushrooms, finely chopped; 6 garlic cloves, minced; 6 ounces 90% lean ground sirloin; 3 tablespoons unsalted tomato paste; 1 teaspoon dried oregano; 3/4 teaspoon kosher salt; 1/4 teaspoon crushed red pepper; 2 (8-ounce) cans unsalted tomato sauce; 12 ounces peeled butternut squash; 4 ounces whole-grain spaghetti (such as Barilla); 1/3 cup finely chopped walnuts, toasted; 1 ounce Parmigiano-Reggiano cheese, shaved (about 1/4 cup)

Servings: persons

2/3 cup boiling water
1/2 ounce dried porcini mushrooms
1 tablespoon canola oil
1 1/2 cups chopped onion
3/4 cup finely chopped carrot
2/3 cup finely chopped celery
8 ounces cremini mushrooms, finely chopped
6 garlic cloves, minced
6 ounces 90% lean ground sirloin
3 tablespoons unsalted tomato paste
1 teaspoon dried oregano
3/4 teaspoon kosher salt
1/4 teaspoon crushed red pepper
2 (8-ounce) cans unsalted tomato sauce
12 ounces peeled butternut squash
4 ounces whole-grain spaghetti (such as Barilla)
1/3 cup finely chopped walnuts, toasted
1 ounce Parmigiano-Reggiano cheese, shaved (about 1/4 cup)

1
Pour boiling water over porcini in a small bowl; let stand 15 minutes. Remove porcini with a slotted spoon; finely chop porcini, and reserve soaking liquid.
2
Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add onion, carrot, and celery; cook 5 minutes, stirring occasionally. Add cremini mushrooms and garlic; cook 6 minutes or until mushroom liquid evaporates, stirring occasionally. Add beef; cook 3 minutes, stirring frequently. Add tomato paste; cook 1 minute, stirring constantly. Stir in porcini, oregano, salt, pepper, and tomato sauce; pour in porcini liquid, stopping before grit at bottom of bowl reaches sauce. Bring to a boil; reduce heat, and simmer, uncovered, 12 minutes or until thickened, stirring occasionally to keep sauce from sticking.
3
Run squash through a spiralizer to create noodles, or cut into long noodles with a julienne peeler; set aside. Cook pasta according to package directions, omitting salt and fat, and adding butternut noodles during last 2 minutes of cooking time. Drain.
4
Stir walnuts into sauce; spoon over pasta mixture. Sprinkle with cheese.

1401

kcal

Calories

121

Fat

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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 18 ingredients. The key ingredients include: 2/3 cup boiling water, 1/2 ounce dried porcini mushrooms, 1 tablespoon canola oil, 1 1/2 cups chopped onion, and more.

Yes, Veggie-Packed Bolognese falls under the Vegetarian 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!

Veggie-Packed Bolognese

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions