Easy Healthy Spaghetti Bolognese (with Hidden Veggies!)
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
6
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Calories
311 kcal
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Course
Main Course
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Cuisine
Italian
Easy Healthy Spaghetti Bolognese (with Hidden Veggies!)
Description
Easy Healthy Spaghetti Bolognese adds finely processed carrots, celery, and onions to a classic meat sauce, enabling subtle vegetable inclusion without changing the familiar taste. The vegetables are pulsed in a food processor to small pieces and sautéed with garlic, building a savory base that complements the seasoned ground beef. The sauce then combines a jarred pasta sauce with half-and-half, mellowing acidity and enriching texture.
The result is a hearty, thick sauce with tender vegetables lending a mild sweetness and depth alongside the robust meat flavor. The method encourages using long noodles such as pappardelle or fettuccine to hold the rich sauce well. Sprinkling Parmesan cheese on top finishes the dish with a salty, umami note.
This Bolognese works well for a satisfying family meal and offers a practical way to increase vegetable intake. It pairs nicely with simple sides or garlic bread and can be easily tailored by substituting noodles or skipping the dairy for a more tomato-forward sauce.
Leftover sauce stores well refrigerated for 3 to 4 days or freezes for up to 3 months. Thaw before reheating on the stovetop for best results. To adapt for dairy-free diets, replace the half-and-half with a non-dairy alternative or omit entirely.
Ingredients
- 2 carrot medium, (130g
- 2 celery medium stalks, (100g
- 1 yellow onion large, (250g
- 1 Tbsp olive oil 15g
- 3-4 garlic minced, cloves
- 2 lbs. ground beef 96/4, lean
- 1 Tbsp Italian seasoning
- 1 (24-oz.) pasta sauce we love Rao’s, good quality, jar
- 1/2 cup half-and-half 120g
- pasta like pappardelle, tagliatelle, fettuccine (any long noodle), for serving, cooked
- Parmesan Cheese for serving, grated
Instructions
- Add the carrots, celery, and onions to a food processor and pulse a few times until you have very fine pieces (be careful to stop before they turn into mush). If you don't have a food processor, you can dice them very finely with a knife.
- Heat olive oil in a large skillet over medium heat. Add the garlic and cook until fragrant then add the diced carrots, celery, and onion. Saute for about 5 minutes.
- Then add in the beef; season with salt and pepper. Cook and crumble until the beef is no longer pink.
- When brown, add the pasta sauce and heavy cream. Stir to combine. Add salt and pepper to taste.
- Serve with your favorite noodles (or spaghetti squash/zucchini noodles for lower carb). Top with parmesan cheese and enjoy!
Notes
- Use a food processor to finely chop carrot, celery, and onion for hidden veggies without altering texture.
- Store leftover sauce in an airtight container in the fridge for up to 3-4 days.
- Freeze cooled sauce in airtight containers for up to 3 months and thaw before reheating on the stovetop.
- For dairy-free options, use a plant-based half-and-half or omit it altogether for a tomato-forward sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 311 kcal
% Daily Value*
| Serving | 1.25 cup (320g) | |
| Calories | 311kcal | 16% |
| Carbohydrates | 9.6g | 3% |
| Protein | 30g | 60% |
| Fat | 15.8g | 24% |
| Saturated Fat | 1.8g | 9% |
| Fiber | 2.3g | 9% |
| Sugar | 6.5g | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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