Introduction
Hey friends! So let’s talk pasta—because honestly, is there anything more comforting than a big bowl of noodles? But this isn’t your usual meat-packed Bolognese. Today we’re going full-on garden vibes with a Garden Bolognese Sauce that’s loaded with fresh veggies, hearty mushrooms, and just enough red wine to make you feel a little fancy on a weeknight. It’s saucy, savory, and the kind of dish that makes your kitchen smell like an Italian trattoria in the best way. Plus, it’s surprisingly easy to throw together. Let’s get into it!
Detailed Ingredients 🥕🍄🧄
- 🫒 2 teaspoons olive oil
- 🥕 2 cups shredded carrot
- 🧅 2 cups chopped onion
- 🌿 1 cup chopped celery
- 🌶️ 1 cup chopped red bell pepper
- 🫑 1 cup chopped green bell pepper
- 🍄 1¾ cups chopped portobello mushrooms (about 1 large cap)
- 🌿 2 teaspoons dried oregano
- 🧄 3 garlic cloves, minced
- 🍅 One 26-oz jar of marinara sauce
- 🍷 1 cup dry red wine
- 🍝 6 cups hot cooked ziti (about 3 cups uncooked)
- 🧀 ¾ cup grated Parmesan cheese
Direction
- Heat olive oil in a large Dutch oven over medium-high heat.
- Add carrots, onions, celery, red and green bell peppers. Sauté for 10 minutes until everything is soft and fragrant.
- Stir in chopped portobello mushrooms, oregano, and garlic. Sauté for another 2 minutes to bring out the flavors.
- Pour in the marinara sauce and red wine. Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes.
- While your sauce is simmering, cook the ziti according to package instructions.
- Serve the sauce over the hot pasta and top each bowl with a generous sprinkle of Parmesan cheese. Dinner = done!
My Story
This recipe was born one evening when I was staring into my fridge, determined to make something cozy without running to the store. I had half a bell pepper, a lonely carrot, and some mushrooms begging to be used. I tossed them into a pot, added garlic (obviously), a jar of marinara, and a splash of red wine for depth—and bam, Garden Bolognese was born. What I love most is how rich and satisfying it tastes without needing meat. It’s perfect for Meatless Monday or anytime you want a comforting, veggie-packed dinner. Even my husband, a total meat-lover, went back for seconds. It’s that good!
FAQ
Q: Can I add meat to this?
A: For sure! Ground turkey, beef, or plant-based meat all work great if you’re craving extra protein.
Q: Can I make this vegan?
A: Just skip the Parmesan or sub it with a dairy-free version. The sauce itself is already vegan-friendly.
Q: What wine should I use?
A: Any dry red wine works—Cabernet, Merlot, or whatever you already have open!
Q: Can I freeze the sauce?
A: Yes! It freezes beautifully. Just store in an airtight container for up to 3 months.
Q: What other pasta shapes can I use?
A: Penne, rigatoni, or even spaghetti—all are welcome to the party.
Suggestion
- 🧄 Add a splash of cream at the end for a richer, silky finish.
- 🌶️ Want heat? Toss in a pinch of red pepper flakes while sautéing the garlic.
- 🥬 Stir in fresh spinach during the last 5 minutes of simmering for extra greens.
- 🍞 Serve with toasted garlic bread to soak up all that saucy goodness.
- 🧊 Double the sauce and freeze half for a no-stress dinner later in the week.
Conclusion
This Pasta with Garden Bolognese Sauce is proof that meatless meals can still be bold, hearty, and full of deep, satisfying flavor. The mix of fresh veggies, earthy mushrooms, and that splash of red wine gives this dish a cozy, slow-cooked taste without hours at the stove. It’s the kind of recipe you can whip up on a weeknight, feel really good about serving, and still go back for seconds. Whether you’re cooking for picky eaters, vegetarians, or just trying to clean out your fridge, this pasta is your new best friend. One bite and you’ll understand—it’s garden magic in a bowl.
– Sarah Cooper, Gotubbe.com
