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One Pot Garden Vegetable Bolognese is a quick, protein-rich dinner for the whole family. Rather than piling the traditional meat sauce over noodles, this recipe is loaded with tons of veggies and only a fraction of gluten free pasta, which can easily be omitted to make this Paleo/Whole30 friendly.
Vegetables Are Always the Answer
As much as I love spaghetti squash or noodles with meat sauce, the texture gets a bit redundant. Sometimes I just miss the noodles, so I had to come up with a way to get my noodles in just a small quantity.
The obvious answer was vegetables. The answer always seems to be protein, or vegetables. So I went to my fridge and pulled out all the vegetables I had...five of them to be exact. After chopping up an onion, a pepper, a zucchini, a head of broccoli and a carrot, Garden Vegetable Bolognese was officially a thing. Especially after it got the whole family's seal of approval.
- GRAIN FREE OPTION: If you are grain free rather than gluten free, just leave out the noodles. I've had it both ways and it's awesome both ways.
- Use the little digital timers in the recipe below. The veggies and noodles are added in waves based on their required cooking times, if you let it get away from you, you could end up with mush.
- If you like your noodles or veggies on the softer side, you may need closer to 2 cups of broth and a few more minutes to cook.
Cook and Enjoy
One Pot Garden Vegetable Bolognese
- 2 teaspoons olive oil
- 1 yellow onion, (diced)
- 1 yellow bell pepper, (seeded and diced)
- 2 cloves garlic, (minced)
- 2 pounds lean ground turkey or beef, (93/7)
- ½ teaspoon kosher salt
- ¼ teaspoon fresh ground pepper
- 1 jar organic fire roasted tomato sauce ((I use Muir Glen))
- 1 ½ cups chicken bone broth
- 1 cup Brown Rice Noodles, (uncooked*)
- 1 cup carrots, (peeled and diced (about 1))
- 2 cups broccoli florets, (cut small)
- 1 zucchini, (quartered and chopped into ½" pieces)
- HEAT OIL IN A DUTCH OVEN over medium high heat. Add the onions and peppers and cook until the onions are translucent, about 5 minutes.
- ADD THE GARLIC TO THE PAN and stir for about 60 seconds, or until the garlic is fragrant. Next, add the meat, salt and pepper to the pan and stir to distribute the vegetables. Stir occasionally until the meat is browned.
- ONCE THE MEAT HAS BROWNED, add the tomato sauce, broth, noodles and carrots. Cover and cook for 10 minutes, or until the noodles are cooked to your preferred texture.
- ADD THE BROCCOLI AND ZUCCHINI to the pan, cover and cook an additional 5 minutes. Serve warm and enjoy!
**This blog post contains affiliate links to products that I actually use and that align with my values as a nutritionist. I may earn a small commission to fund my coffee drinking habit if you use these links to make a purchase. You will not be charged extra, you’ll simply keep me supplied in caffeine. It’s a win for everyone, really.
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