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bolognese recipe

Slow-Simmered Hidden Veggie Bolognese Sauce

A rich and hearty Italian Bolognese sauce simmered for two hours with finely shredded zucchini and carrots, creating a nutrient-packed, family-friendly meal that even picky eaters will love.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 cans crushed tomatoes 28 ounce
  • 1 can tomato sauce 20 ounce
  • 1 pound Italian sausage
  • 3 cups shredded zucchini
  • 1 1/2 cups shredded carrots
  • 1/2 onion onion finely chopped
  • 1/2 teaspoon crushed red pepper flakes
  • 1 clove garlic minced
  • 1 tablespoon dried basil
  • 1 teaspoon dried oregano
  • 1 cup red wine
  • 1 tablespoon olive oil
  • fresh parmesan for serving
  • pasta of choice, for serving

Equipment

  • Large heavy‑bottomed pot
  • Wooden spoon

Method
 

  1. Heat 1 tablespoon olive oil in a large, heavy-bottomed pot over medium heat.
  2. Add 1/2 finely chopped onion and cook until translucent and fragrant, about 3-4 minutes.
  3. Crumble 1 pound Italian sausage into the pot and cook until browned, breaking it up with a wooden spoon.
  4. Stir in 1 clove minced garlic and cook for 30 seconds until aromatic.
  5. Add 3 cups shredded zucchini and 1 1/2 cups shredded carrots, stirring to combine.
  6. Sprinkle in 1 tablespoon dried basil, 1 teaspoon dried oregano, and 1/2 teaspoon crushed red pepper flakes.
  7. Pour in 1 cup red wine, allowing it to bubble and reduce slightly while scraping up any browned bits from the bottom of the pot.
  8. Add 2 (28 ounce) cans crushed tomatoes and 1 (20 ounce) can tomato sauce, stirring everything together.
  9. Reduce heat to low, cover partially with a lid, and simmer for 2 hours, stirring occasionally to prevent sticking.
  10. When ready to serve, cook pasta of choice according to package directions.
  11. Ladle the Bolognese sauce generously over the cooked pasta.
  12. Sprinkle with fresh parmesan cheese to serve.

Notes

For optimal flavor, simmer the sauce for the full two hours and consider making it a day ahead as it tastes even better the next day.