Tuscany Veggie Bolognese

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

1

Large White Onion , chopped

4

Carrots , chopped

3 cloves

Garlic , chopped

455 g

Ground Beef

1

Bell Pepper , chopped

2 cans
(28 oz)

Tomatoes

whole or diced

1 can
(6 oz)

Tomato Paste

15 mL

Extra-Virgin Olive Oil

up to 2 Tbsp

or Coconut Oil

9 g

Italian Seasoning

to taste

Sea Salt

to taste

Ground Black Pepper

175 g

Broccoli Florets

1 pckg

Chickpea Pasta

around 227g

Cooking Instructions

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Step 1

In a large sauce pan, sauté the White Onion (1) and Carrots (4) for a few minutes in Extra-Virgin Olive Oil (15 mL) .

Step 2

Add half of the Garlic (1 1/2 cloves) and sauté for one minute.

Step 3

Add the Ground Beef (455 g) and cook until almost brown.

Step 4

Add the Bell Pepper (1) . Tomatoes (2 cans) and Tomato Paste (1 can) . You can drain the whole tomatoes if you like, but you can just cook down the sauce if want it to be thicker. If you're using whole tomatoes, break them up a bit with the spoon.

Step 5

Add Italian Seasoning (9 g) , Sea Salt (to taste) , and Ground Black Pepper (to taste) .

Step 6

Lastly, add the Broccoli Florets (175 g) about 4-5 minutes before serving to prevent overcooking. Add the rest of the Garlic (1 1/2 cloves) .

Step 7

In a large pot on the stove, boil water and add Chickpea Pasta (1 pckg) . Cook according to package directions.

Step 8

Combine pasta with the desired amount of sauce and serve in large bowls.