Bolognese sauce with vegetables

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Bolognese sauce with vegetables

Bolognese sauce with vegetables

Bolognese sauce with vegetables
Bolognese sauce with vegetables

Number of people

1 kg of pork and beef

400 g courgette

400 g red pepper

400 g carrot

400 g onion

400 g mushroom

1 can diced tomato

25 cl of dry white wine (a bottle bottom will do very well),

70 cl of tomato puree

1 bunch of basil

4 cloves of garlic



Olive oil

Preparation: 30 min
Cooking time: 2 h
Step 1
Clean all vegetables, garlic and onions.
Step 2
Finely chop half of the carrots, zucchini, peppers and onions.
Step 3
Heat the olive oil in a casserole and sauté the chopped vegetables + 3 cloves of garlic.
Step 4
Once the vegetables are well browned (be careful, they should not turn brown), add the meat. Mix everything thoroughly. Drizzle the white wine mixture. Simmer gently until the meat is cooked and crumbled.
Step 5
Add to this meat base, crushed tomatoes, tomato paste, mushrooms, remaining vegetables, basil, remaining garlic clove, other spices to taste.
Step 6
Simmer gently for at least 2 hours, watching from time to time so that it doesn't burn, huh, you never know...
Step 7
After so much care and love, you will have a delicious vegetable pasta sauce.
Step 8
Serve on fresh tagliatelle.
Step 9
Garnish with basil leaf and parmesan cheese shavings if necessary.
Author's note
I made this sauce because I thought that when you ate a classic spaghetti bolognese, I missed the vegetables. Thus, we have a slightly more balanced meal, since the sauce is composed for half of meat and for the other half of vegetables.

I add my grain of salt

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