Spaghetti Bolognese with Vegetables

Ingredients

8 oz spaghetti (whole grain preferred)
1 tbsp olive oil
1 small onion finely chopped
2 cloves garlic minced
1 carrot finely diced
1 celery stalk finely diced
1 red bell pepper finely diced
1 zucchini finely diced
1 cup mushrooms finely chopped
1 14 oz can crushed tomatoes
1 tsp dried oregano
1 tsp dried basil
Salt and pepper to taste
1/4 cup red wine (optional)
Grated Parmesan cheese (optional, for garnish)
Fresh basil leaves (optional, for garnish)

Instructions

Cook the spaghetti according to the package instructions until al dente. Drain and set aside.
8 oz spaghetti
In a large skillet or pan, heat the olive oil over medium heat. Add the chopped onion and sauté for 2-3 minutes or until they become fragrant and translucent. Add in the garlic and allow to cook for another 1-2 minutes.
1 tbsp olive oil, 1 small onion, 2 cloves garlic
Add the diced carrot, celery, red bell pepper, zucchini, and mushrooms to the skillet. Sauté for about 5-7 minutes or until the vegetables have softened.
1 carrot, 1 celery stalk, 1 red bell pepper, 1 zucchini, 1 cup mushrooms
Pour in the crushed tomatoes and stir to combine with the sautéed vegetables. Add dried oregano, dried basil, salt, and pepper to taste. If you like, you can also add red wine at this point for extra flavor. Stir to combine.
1 14 oz can crushed tomatoes, 1 tsp dried oregano, 1 tsp dried basil, Salt and pepper to taste, 1/4 cup red wine
Reduce the heat to low, cover the skillet, and let the sauce simmer for about 15-20 minutes, stirring occasionally. This allows the flavors to meld and the sauce to thicken.
Serve the vegetable bolognese sauce over the cooked spaghetti. Garnish with grated Parmesan cheese and fresh basil leaves if desired.
Grated Parmesan cheese, Fresh basil leaves

Notes

For added convenience, you can blend all the finely diced vegetables in a blender to achieve a smoother and consistent texture, making the preparation even easier and reducing the chopping time.

Nutrition