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Tuscany Veggie Bolognese

If the weather has turned cold where you are, I really hope this recipe becomes a regular in your home because it will warm you to the core and it makes the ultimate comfort food! Maybe it will transport you to Tuscany!

Total Time

30min

5.0

5 Ratings

Author: Joyous Health

Servings:

Ingredients

•

Large White Onion , chopped

•

Carrots , chopped

•

3 cloves

Garlic , chopped

•

1 lb

Ground Beef

•

Bell Pepper , chopped

•

2 cans
(28 oz)

Tomatoes

•

1 can
(6 oz)

Tomato Paste

•

1 Tbsp

Extra-Virgin Olive Oil

or Coconut Oil

•

2 Tbsp

Italian Seasoning

•

to taste

Sea Salt

•

to taste

Ground Black Pepper

•

1 cup

Broccoli Florets

•

1 pckg

Chickpea Pasta

Cooking Instructions

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

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

Add the Ground Beef (1 lb) and cook until almost brown.

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.

Add Italian Seasoning (2 Tbsp) , Sea Salt (to taste) , and Ground Black Pepper (to taste) .

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

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

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

Author's Notes

Makes 4-6 servings, depending on how hungry everyone is!

Nutrition Per Serving

CALORIES

709

FAT

25.0 g

PROTEIN

50.5 g

CARBS

72.5 g