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SideChef
Recipes
Dairy-Free
Tuscany Veggie Bolognese

13 INGREDIENTS • 8 STEPS • 30MINS

Tuscany Veggie Bolognese

Recipe
5.0
5 ratings
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!
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Joyous Health
I'm Joy, the Founder of Joyous Health, a Certified Holistic Nutritionist, and a best-selling author. My recipes are designed to show you a fresh new approach to eating that will change the way you think about food and what you eat.
https://www.joyoushealth.com/
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!
30MINS
Total Time
$8.78
Cost Per Serving
Ingredients
Servings
4
us / metric
White Onion
1
Large White Onion, chopped
Carrot
4
Carrots, chopped
Garlic
3 cloves
Garlic, chopped
Ground Beef
1 lb
Ground Beef
Bell Pepper
1
Bell Pepper, chopped
Tomato
2 cans
(28 oz)
Tomatoes
whole or diced
Tomato Paste
1 can
(6 oz)
Tomato Paste
Extra-Virgin Olive Oil
1 Tbsp
Extra-Virgin Olive Oil
up to 2 Tbsp
or Coconut Oil
Italian Seasoning
2 Tbsp
Italian Seasoning
Sea Salt
to taste
Sea Salt
Ground Black Pepper
to taste
Ground Black Pepper
Broccoli Florets
1 cup
Broccoli Florets
Chickpea Pasta
1 pckg
Chickpea Pasta
around 227g
Nutrition Per Serving
VIEW ALL
Calories
705
Fat
25.4 g
Protein
50.1 g
Carbs
69.7 g
Love This Recipe?
Add to plan
logo
Tuscany Veggie Bolognese
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author_avatar
Joyous Health
I'm Joy, the Founder of Joyous Health, a Certified Holistic Nutritionist, and a best-selling author. My recipes are designed to show you a fresh new approach to eating that will change the way you think about food and what you eat.
https://www.joyoushealth.com/

Author's Notes

Makes 4-6 servings, depending on how hungry everyone is!
Cooking InstructionsHide images
step 1
In a large sauce pan, sauté the White Onion (1) and Carrots (4) for a few minutes in Extra-Virgin Olive Oil (1 Tbsp).
step 1 In a large sauce pan, sauté the White Onion (1) and Carrots (4) for a few minutes in Extra-Virgin Olive Oil (1 Tbsp).
step 2
Add half of the Garlic (1 1/2 cloves) and sauté for one minute.
step 3
Add the Ground Beef (1 lb) 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 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 (2 Tbsp), Sea Salt (to taste), and Ground Black Pepper (to taste).
step 6
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).
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.
step 8 Combine pasta with the desired amount of sauce and serve in large bowls.
Tags
view more tags
Dairy-Free
American
Budget-Friendly
Beef
Comfort Food
Lunch
Shellfish-Free
Dinner
Fall
Pasta
Vegetables
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