Spaghetti Bolognese Recipe | Spag Bol

Reinventing Tradition: Spaghetti Bolognese with Vegetables

When it comes to comfort food, few dishes can rival the timeless appeal of spaghetti Bolognese.
However, as we strive to maintain a balanced and nutritious diet, it’s worth exploring ways to incorporate more vegetables into this beloved classic.
In this thoughtful exploration, we’ll delve into the benefits of a spaghetti Bolognese recipe that embraces the goodness of fresh produce.

By adding a variety of vegetables to the traditional Bolognese sauce, we can not only enhance the flavour profile but also boost the overall nutritional value of the dish.
From grated carrots to sautéed mushrooms, onion and zucchini, the possibilities are endless.
This one-pot wonder allows the flavours to meld together seamlessly, creating a harmonious and satisfying meal.

Beyond the obvious health benefits, a spaghetti Bolognese with vegetables can also be a practical and time-saving solution for busy weeknights.
With all the components cooked in a single pot, the cleanup is a breeze, allowing you to enjoy the comforts of a home-cooked meal without the hassle.

Whether you’re looking to incorporate more plant-based goodness into your diet or simply seeking a new twist on a classic, this spaghetti Bolognese with vegetables recipe is sure to delight your taste buds and nourish your body.

Spaghetti Bolognese Recipe | Spag Bol

Vegetable-packed spaghetti bolognese recipe

Elevate your spaghetti bolognese with this vegie-packed recipe. Loaded with carrots, zucchini, and mushrooms, it's a healthier take on the classic dish that's still big on flavour. Perfect for a quick and nourishing weeknight dinner.
5 from 1 vote
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Lunch, Main Course
Cuisine Italian
Servings 8 large Serves
Calories 585 kcal


  • Large stock pot
  • Wooden spoon
  • Measuring cups and spoons
  • Sharp knife
  • Cutting board
  • Cheese grater
  • Tongs
  • Large serving spoon


Bolognese Sauce:

  • 3 large carrots
  • 2 large zuchini
  • 1 large brown onion
  • 5 medium flat mushrooms
  • 2 Tbsp crushed garlic
  • 2 Tbsp canola oil
  • 1 kg beef mince
  • 1 tsp dried Italian herbs
  • 2 cups marinara sauce
  • 850 grams crushed tomato tinned
  • salt
  • pepper



Make Your Bolognese Sauce:

  • Grate 3 large carrots and the 2 large zuchini.
  • Chop the 1 large brown onion and 5 medium flat mushrooms.
  • Heat 2 Tbsp canola oil in a large stock pot.
  • When hot add onion and Saute over low-medium heat until onion begins to turn clear but does not burn/brown.
  • Add 2 Tbsp crushed garlic to pot and saute until aromatic.
  • Add carrot and mushrooms and saute for several minutes until mushrooms are tender but not soft.
  • Turn heat up to medium-high and add 1 kg beef mince to pot, and stir througramh with a fork until mince begins to brown and any lumps are broken up.
  • Add 1 tsp dried Italian herbs and a decent pinch of both salt and pepper and stir through thoroughly.
  • Add ½ tin of crushed tomatoes at a time, stirring and simmering for 4-5 minutes before adding more.
  • Add 2 cups marinara sauce and simmer with the lid on over low-medium heat for 30 minutes, stirring occassionally.
  • Remove lid and simmer uncovered for another 20 minutes, stirring occasionally.
  • If sauce becomes to thick simply stir in a little water.

Cook your Spaghetti:

  • Bring large saucepan water to the boil and add ½ tsp salt.
  • Add 500 grams Spaghetti Noodles and cook until al dente.


  • Using tongs mound a layer of spaghetti on the plate.
  • Spoon bolognese sauce over spaghetti
  • Sprinkle cheese over the top



What To Eat With Spaghetti Bolognese

  • Serve with a side salad of greens tossed with some balsamic and a nice piece of french bread!
  • This pancake style micowave bread is a winner, have it buttered as a side.
  • Buttered cheese scones always go well with this dish.
  • Garlic bread always pairs well with spag bol.
Keyword one pot spaghetti bolognese, spaghetti bolognese with vegetables

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