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Extra Veggie Tomato Bolognese Recipe (Meat Sauce)

 

Bolognese sauce in a large skillet, garnished with fresh basil. Blue background.

 

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Packing an easy bolognese recipe with extra vegetables, makes the meat sauce even more scrumptious! This is my go-to bolognese recipe that works amazingly as spaghetti bolognese, but also in lasagna and *shhh* …even on pizza! This sauce is so flavorful, with umami sun-dried tomato pesto and mushrooms, and the classic trio: celery, onion and carrots.

 

It is a sauce that can be done in less than 30 minutes, but you can continue to simmer it low and slow for several hours for even more flavor! I have done a version of this bolognese recipe that’s perfect for Fall too, using all that delicious pumpkin for a perfect pumpkin pasta dish, so make sure to check that out also.

 

There’s nothing quite like a big bowl of comforting spaghetti bolognese on a cold Winter night. I think bolognese is the thing I’m craving most often. It’s amazing it has taking me this long to give you my recipe.

 

Here it is! Not authentic, per se, but fantastic. If you fancy a little more classic Italian, here’s my easy and delicious homemade lasagna with béchamel sauce.

 

Plate with spaghetti and bolognese sauce with different colored cherry tomatoes.

 

What is the difference between a meat sauce and bolognese?

 

A bolognese IS a meat sauce. In Italy it’s known as ragù alla bolognese, literally meaning meat sauce from Bologna. It is a type of ragù that originated from Bologna, and is often served with tagliatelle or in a lasagna. It consists of the soffritto of celery, onion and carrots, and minced beef and fatty pork.

 

A classic bolognese sauce does not include much tomato, just a little tomato puree. It is white wine and milk that serve as the base of the liquid. It is more of a meat sauce, rather than a marinara, or tomato sauce. This recipe does include tomatoes (hence the name Tomato Bolognese Recipe), and I am not claiming this to be an authentic recipe.

 

Bolognese sauce and cherry tomatoes in a large skillet, garnished with fresh basil.

 

What can I add to a bolognese sauce?

 

If you ask me – everything is allowed. Cooking is all about personal preferences. To call it a bolognese, you probably should stick to celery, onion, carrot, minced meat and tomato puree as a base. And then go from there, wherever you’d like! I want my sauce to be packed with flavors and textures, and so I add extra tomatoes and vegetables.

 

You can add all the veggies you like, but the most important ones are celery, onion and carrot – and mushrooms. Those umami mushrooms are so goooood in a bolognese. I often add red bell peppers too.

 

The celery, onion, carrot trio are usually finely chopped, but I like to keep the texture. I finely mince the celery, because it’s so powerful. However, I just chop onion to medium small sized, and cut carrots into matchsticks.

 

Vegetables sauteed in a saucepan, carrots, onion, celery.

 

Optional: Super Easy Roasted Cherry Tomatoes

 

I don’t always add this step, but it is a delicious burst of extra flavor. Cut cherry tomatoes in halves, add to a small heat proof dish. Add some crushed garlic cloves, minced fresh basil and drizzle with olive oil and some salt. Put in a pre-heated oven of 400F (200C) for about 20 minutes. I would begin with this step if you plan on doing the quick bolognese. If you let it simmer for an hour or so, you can start with this the last 20 minute of simmering. So worth the extra 5 minutes of labor!

 

White dish with roasted cherry tomatoes in garlic and olive oil. Garnished with fresh basil.

 

Do you put milk in a bolognese recipe?

 

Well, yes and no. There is absolutely nothing wrong with adding milk to your bolognese sauce. It makes an extra creamy and delicious sauce, and it is, in fact, the classic way. I like it more tomato-y and leave out the milk – my personal preference. If you like, you can add 1/4 cup milk or heavy cream to this recipe. Don’t get me wrong, I love that too!

 

What is the best pasta for bolognese?

 

Spaghetti is the classic way for people outside Italy, to consume bolognese. However, in Italy, tagliatelle is the more common pasta. Spaghetti is used in carbonara and seafood dishes, with a cream and oil-based sauce. A wide long pasta are the Italians preference for a bolognese sauce, either

 

  • tagliatelle
  • pappardelle
  • fettuccine
  • mafaldine

 

Pasta shells, like lumache, could also work with a meaty sauce like this recipe. Also all the tube pastas, like the penne and rigatoni, can work with ragu. My favorites are spaghetti (as a Norwegian, I can say this) and tagliatelle. You can read more about pairing pasta shapes and sauces here.

 

Spaghetti bolognese on a grey plate, blue background.

 

I hope you will like this recipe! I think it’s best enjoyed with a big glass of red wine, and a bowl of pasta of course. Scroll to find a printable recipe card. Enjoy!

 

Did you like this recipe? Here’s more comfort food:

 

 

I’d love to hear your thoughts. Comment below or tag me @thegingerwithspice on Instagram. And don’t forget to Pin it for later! To make sure you’re never missing another recipe, please feel free to subscribe to my newsletter. As a thanks you will receive a free e-cookbook Travels Through the Seasons, with many delicious recipes from around the world that suit different seasons of the year. 

 

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Bolognese sauce in a large skillet, garnished with fresh basil. Blue background.

Extra Veggie Tomato Bolognese Recipe

Yield: 6 people (6-8)
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

There's nothing like a big bowl of comforting pasta bolognese on a cold Winter night. This is packed with extra vegetables, for more flavor and texture.

Ingredients

Bolognese Sauce Recipe

  • 1 tbsp olive oil
  • 1 stalk celery, finely chopped
  • 1 large carrot, cut into matchsticks
  • 1 yellow onion, diced
  • 3 cups white button mushrooms, 300g, sliced or quartered
  • 2 cloves garlic, minced or grated
  • 1 lb ground beef, or 50/50 ground pork and beef. 400-450g.
  • 2 tbsp fresh basil
  • 28 oz canned plum tomatoes, 2 x 400g. (If you want it more meaty, use half.)
  • 2 tbsp sun-dried tomato pesto, or tomato purée*
  • 2 tsp Italian seasoning, or dried oregano and rosemary**
  • 1 tsp salt & freshly ground pepper, each, or to taste
  • 1-2 tsp sugar, to taste (depends on your tomatoes)

Optional Roasted Cherry Tomatoes

  • 1 cup cherry tomatoes, cut in halves, 200g
  • 2 tsp olive oil
  • 1 clove garlic, smashed or minced
  • 1 tsp chopped basil
  • pinch salt

Instructions

  1. Chop all vegetables into desired sizes.
  2. In a large skillet or saucepan, add olive oil on medium heat. Add chopped celery, onion, carrots and mushrooms. Sautée for 5-7 minutes, or until onion is soft and translucent. Add minced garlic and fry for about 1 minute more.
  3. Remove vegetables from pan, but add minced meat (beef or beef + pork) with 1/2 tsp salt, into the same skillet and cook on high heat until browned, about 5 minutes. Let the fatty liquid evaporate.
  4. Add in the canned tomatoes, tomato pesto/puree, fresh chopped basil and Italian seasoning. Add the cooked vegetables back into the skillet and let it simmer for at least 10 minutes (meanwhile, cook the pasta). You can let it simmer for up to 2 hours, which will intensify the flavors. I usually simmer it for 30 minutes.
  5. After you have let it simmered, taste and season accordingly. Depending on your tomatoes, you may need to add a little sugar. Also add more salt and seasoning, if needed.
  6. Serve with spaghetti or tagliatelle (or use in a lasgana) with a little freshly grated parmesan and fresh basil!
  7. This is GREAT for make ahead, as it tastes better the next day. Let the mixture cool and place covered in the fridge. Re-heat the next (or couple of) day(s). Also keeps well in the freezer for 2 months.

Optional Roasted Cherry Tomatoes

  1. Cut cherry tomatoes in halves, add to a small heat proof dish. Add crushed or minced garlic clove, minced fresh basil and drizzle with olive oil and some salt. Put in a pre-heated oven of 400F (200C) for about 20 minutes or until soft and tender.

Notes

Nutrition Information:
Yield: 6 Serving Size: 1 grams
Amount Per Serving: Calories: 242Total Fat: 9.2gSaturated Fat: 2.4gUnsaturated Fat: 0gCholesterol: 69mgSodium: 472mgCarbohydrates: 14.5gFiber: 3.3gProtein: 26.9g

Did you make this recipe?

Please leave a comment on the blog or tag @thegingerwithspice on Instagram, I'd love to see!

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Nicole Hood

Tuesday 10th of March 2020

I lovw this veggie filled version of bolognese! What a genius idea to serve it on pizza too!

Stine Mari | Ginger with Spice

Saturday 14th of March 2020

Courtesy of my parents, they always had (still do) the leftovers on pizza!

Ramona

Monday 9th of March 2020

I love the looks of this Bolognese recipe. I always add veggies to my Bolognese sauce and this started about 12 years ago when my kids were pretty small to hide the veggies and now I cannot even see it any other way. Your dish looks amazing! Beautiful pictures!

Stine Mari | Ginger with Spice

Tuesday 10th of March 2020

I think that's the way it started with me too, my dad used to make it similar to this, and now I couldn't imagine a bolognese without the extra veggies!

Jacque Hastert

Monday 9th of March 2020

Love a sauce like this and bonus that it is loaded with fresh veggies! I can't wait to make this and impress my family.

Stine Mari | Ginger with Spice

Tuesday 10th of March 2020

Thank you so much, enjoy!

Alexis

Monday 9th of March 2020

Absolutely delicious! This is a quick weeknight dinner option that my family adores. Thank you.

Stine Mari | Ginger with Spice

Monday 9th of March 2020

Thank you so much, Alexis. That makes me happy!

April

Monday 9th of March 2020

Oh god! I just want to reach out and grab the whole skillet! That saucy bolognese looks AMAZING! I love that you added extra vegetables. I love adding a good amount as well. I'm a big fan of celery but never tried it like you have here! I bet this is so tasty! Great recipe! I'll have to add this to my to do list!

Stine Mari | Ginger with Spice

Monday 9th of March 2020

I could eat this whole skillet myself. :) Thank you! Extra vegetables make any dish much more interesting texture-wise, but also more nutritious - win-win!

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