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Fixed on Fresh - Garden Vegetable Bolognese {Gluten Free | Whole30/Paleo Option}

One Pot Garden Vegetable Bolognese

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.
Course Main Course
Cuisine American, Italian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories 413kcal
Author Lauren


  • 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!


*Omit for true Paleo or Whole30


Calories: 413kcal | Carbohydrates: 34g | Protein: 35g | Fat: 17g | Saturated Fat: 5g | Monounsaturated Fat: 1g | Cholesterol: 107mg | Sodium: 499mg | Potassium: 390mg | Fiber: 6g | Sugar: 9g | Vitamin A: 4700IU | Vitamin C: 108.1mg | Calcium: 40mg | Iron: 3.1mg