Bolognese with Veggies

Bolognese Sauce with Veggies

Credit: Marika’s Kitchen


  • 1 lb. grass fed, grass finished ground beef
  • 2 28 oz. Rao’s Marinara Sauce
  • 1 25 oz. Trader Joe’s Creamy Basel Pasta Sauce
  • 1 medium onion, diced fine
  • 2 cups celery, diced fine
  • 4 cloves garlic minced
  • 1 or 2 stalks broccoli, stemmed, coarsely chopped, stalks peeled and diced
  • 2 carrots, peeled and grated or diced
  • 1 medium Zucchini, peeled and diced
  • 1 Yellow crookneck squash, seeded and grated or diced
  • ½ yellow or orange pepper, diced
  • ½ red pepper, diced
  • 8 oz. organic mushrooms, sliced
  • 1/3 cup fresh basil leaves, minced
  • 1/3 cup fresh Italian parsley leaves, minced
  • 2 tsp. salt
  • 2 Tbsp. sugar or maple syrup


  1. Sauté ground beef, stirring and breaking up meat to prevent formation of large clumps.
  2. Add onions and garlic and sauté another few minutes until onions become translucent.
  3. Add carrots, celery, diced peppers, and sauté for about 5 minutes, stirring occasionally.
  4. Add sauces, parsley, basil, and 1 or 2 tablespoons sugar or maple syrup. Medium to low simmer, partially covered pot, stirring occasionally for a minimum of an hour or longer. Be careful. Tendency for sauce to splatter, sending scalding sauce in every direction is a given. Don’t wear your favorite shirt and definitely wear your apron for this one!
  5. Add diced or grated zucchini, squash, sliced mushrooms and coarsely chopped broccoli and medium simmer another 30 or so minutes, stirring occasionally.
  6. Taste and add salt if needed.
  • I use all organic ingredients whenever possible!
  • If digestive issues are a problem, peel and deseed anything that has seeds: zucchini, squash and even peppers. I have to deseed and peel everything for myself.

2 thoughts on “Bolognese with Veggies

  1. This recipe was amazing!! However, everything Mary cooks is excellent. I tried the version without the kidney beans and mushrooms and was more like a spaghetti sauce. Thank you Mary for another keeper 💕

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