This Pasta with Garden Bolognese Sauce is weight watching friendly, it’s quick to make, and it’s perfectly filling and delicious.
Pasta with Garden Bolognese
Typical bolognese sauce has a base of meat, usually beef and/or sausage and sometimes other meats. This is a twist on the classic. It has a base of vegetables in a marinara sauce, made rich with red wine. It’s delicious, and it’s the perfect pasta sauce to use in the summer months.
🛒 Ingredients Needed:
- olive oil
- carrot
- onion
- celery
- red and green bell pepper
- portobello mushroom caps
- dried oregano
- garlic cloves
- marinara sauce
- dry red wine
- ziti pasta
- Parmesan cheese
✏️ How to Make Pasta with Garden Bolognese:
*The complete, printable recipe is in the recipe card at the end of this post.
Heat the oil in a large Dutch oven over medium-high heat. Add the shredded carrots, onion, celery and bell peppers; sauté 10 minutes. Add the mushroom, oregano, and garlic; sauté 2 minutes. Add the marinara sauce and wine, and bring to a boil. Reduce the heat, and simmer for about 20 minutes. Serve sauce on cooked noodles and cheese sprinkled on top.
➡️ Tips and Substitutions:
- Another assembly option: Spoon the sauce over ziti in a baking dish and sprinkle mozzarella cheese on top. Bake until bubbly.
- Change up the vegetables a bit. Use zucchini, onions and/or different kinds of mushrooms.
- Add some cooked ground beef into the sauce if you wish to make it a meat sauce.
- Use any kind of pasta!
✔️ Make Ahead Tips:
It’s certainly okay to make the sauce ahead of time. Keep in covered and refrigerated for a few days. Then you can warm it up and serve it over hot, cooked pasta. The sauce also freezes well. Freeze in a covered container for up to three months.
❤️ What I Love About This Recipe:
- The sauce is hearty, so it’s filling.
- I love that this is a change-up from a meat-based bolognese sauce.
- It’s a great recipe to make in the summer, when there is an abundance of vegetables to choose from.
Recipes Using Ziti:
Pasta with Garden Bolognese Sauce
Ingredients
- 2 teaspoons olive oil
- 2 cups shredded carrot
- 2 cups chopped onion
- 1 cup chopped celery
- 1 cup chopped red bell pepper
- 1 cup chopped green bell pepper
- 1¾ cups (about 1 large mushroom) chopped portobello mushroom caps
- 2 teaspoons dried oregano
- 3 medium garlic cloves, minced
- One 26-ounce jar marinara sauce
- 1 cup dry red wine
- 6 cups hot cooked ziti (about 3 cups uncooked short tubular pasta)
- ¾ cup grated Parmesan cheese
Instructions
- Heat the oil in a large Dutch oven over medium-high heat. Add the shredded carrots, onion, celery and bell peppers; sauté 10 minutes. Add the mushroom, oregano, and garlic; sauté 2 minutes. Add the marinara sauce and wine, and bring to a boil. Reduce the heat, and simmer for about 20 minutes.
- Serve over ziti and sprinkle each serving with 2 tablespoons of Parmesan cheese.
Notes
- Cheese option: Spoon the sauce over ziti in a baking dish and sprinkle mozzarella cheese on top. Bake until bubbly.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
