EatSmarter exclusive recipe

Vegetable Bolognese 

Vegetable Bolognese - Vegetable Bolognese - A perfect way to get children to enjoy vegetables
578 kcal
Vegetable Bolognese - A perfect way to get children to enjoy vegetables


Preparation:65 min
Ready in:65 min
1 serving contains (Percentage of daily recommendation)
Calories578 kcal(29%)
Protein22 g(44%)
Fat14 g(18%)
Carbohydrates87 g(33%)
Added Sugar0 g(0%)
Roughage23 g(77%)

Recipe Development: EAT SMARTER


For servings

3 stalksCelery (about 200 grams)
2Carrots (each about 100 grams)
1red Bell pepper (about 200 grams)
2Zucchini (each about 250 grams)
1 stalkLeek (about 250 grams)
4 tablespoonsOlive oil
2small Garlic clove
2 poundsDiced tomatoes (canned)
1 poundWhole-grain pasta
1 teaspoondried Oregano

Kitchen Utensils

2 Pots, 1 Cutting board, 1 Large knife, 1 Tablespoon, 1 Teaspoon, 1 Wooden spoon, 1 Peeler, 1 Sieve, 1 Can opener, 1 Small knife


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1 Rinse celery, pat dry and remove any strings. Peel carrots. Rinse bell pepper, wipe dry, cut into quarters and remove the seeds.
2 Peel zucchini. Rinse leek well and pat dry. Cut away the green part of the leek and reserve for another use.
3 Finely dice vegetables.
4 Heat oil in a pot. Cook vegetables over medium-low heat, stirring frequently, for 7-8 minutes.
5 Peel the garlic and finely chop. Add garlic to vegetables and cook for another 2 minutes.
6 Add tomatoes to pot and bring to a boil. Reduce heat to medium and cook for 30 minutes, stirring frequently.
7 Meanwhile, cook the pasta in a pot of boiling salted water until al dente according to package directions, then drain. 
8 Season the vegetable sauce with salt, pepper and oregano and serve with the pasta.


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