Vegetable Bolognese



  • 3 pounds zucchini 2 to 3 inches in diameter – for making the “zoodles”
  • 1 head of cauliflower broken into large florets
  • 2 carrots peeled
  • 8-ounce crimini mushrooms cleaned and stems trimmed
  • 1 medium yellow onion halved or quartered
  • 3 cloves garlic peeled
  • 2 28-ounce cans crushed tomatoes
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt & pepper


  1. In a food processor, pulse the cauliflower, carrots, mushrooms, onions, and garlic until they are all pulsed into very fine pieces.
  2. Add the shredded vegetables to a large, deep nonstick or cast-iron skillet on medium-high heat.
  3. Sauté the vegetables until they reduce in volume and the water is mostly cooked out.
  4. Add the salt, dried herbs, and crushed tomatoes.
  5. Bring to a simmer, then reduce to low, stirring occasionally for 10-15 minutes, or until warmed through and slightly reduced.
  6. Serve over pasta, spaghetti squash or zoodles.


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