Vegetarian Whole30 Bolognese Sauce

Total time1 hr 30 min

Prep time20 min

Cook time1 hr 10 min

This deeply savory bolognese builds its flavor the classic way: a slow sauté of onion, carrot, and celery until sweet and soft, a hit of garlic, and tomato paste cooked down until it turns brick-red and concentrated. Crushed tomatoes and warm dried oregano and thyme simmer everything into a thick, rich sauce with real depth, while a touch of red pepper flakes brings gentle heat if you want it. The long simmer is what makes this one worth the wait — the sauce reduces slowly until it's glossy and clings to every strand of pasta or ribbon of zucchini noodle. Torn fresh basil on top adds a fresh, herby finish right before serving. It's a comforting, restaurant-quality sauce that fits neatly into a vegetarian kitchen, and it's the kind of recipe you'll want to keep in heavy rotation. Make a big batch, since it only gets better as leftovers.

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Ingredients

6 servings

2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 medium yellow onion, finely diced
2 medium carrots, finely diced
2 stalks celery, finely diced
4 cloves garlic, minced
1 lb ground beef (80/20)
Chef's tip
Pick the form that matches the recipe - a raw, moldable ground for patties, meatballs, or meatloaf; crumbles only for loose browned meat. Cook it in the recipe like the meat, checking doneness against the package guidance.
½ lb ground pork
Chef's tip
Pick the form that matches the recipe - a raw, moldable ground for patties, meatballs, or meatloaf; crumbles only for loose browned meat. Cook it in the recipe like the meat, checking doneness against the package guidance.
2 tbsp tomato paste
3 tbsp coconut aminos
1 can (28 oz) crushed tomatoes
½ cup chicken broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth.
1 tsp dried oregano
½ tsp dried thyme
¼ tsp red pepper flakes (optional)
1 tsp salt, plus more to taste
½ tsp black pepper

For serving

2 tbsp fresh basil, torn (optional)

Instructions

1
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until softened and the onion is translucent, about 8–10 minutes.
2
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so it does not brown.

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