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There’s nothing like a warm family lunch when the weather cools down and the leaves start to change color. A warming take on the classic Italian beef sauce, this classic fall vegetable bolognese uses the best of the season’s vegetables. Whether you’re hosting a Sunday dinner or just looking for a quick weeknight dinner, this recipe is perfect for sharing a heart-warming dish with loved ones while celebrating the season.
A simple green salad with a mild vinaigrette and some crusty garlic bread are the perfect accompaniments to this flavorful bolognese. It also pairs well with spaghetti or any other type of pasta you prefer. Garnish with a sprinkle of finely grated Parmesan cheese for an elegant finishing touch.
Classic Slow Cooker Fall Vegetable Bolognese Serves 6
What you need:
1 teaspoon olive oil
2 carrots, sliced
1 onion, finely chopped
2 stalks celery, chopped
1/2 zucchini, diced
Ground beef, 1 pound
1/4 pound ground pork
Garlic, minced, 4 cloves
1/2 cup wine
28 ounces, or 1 can ground tomatoes
1 cup beef bran
3/4 teaspoon tomato paste
2 tablespoons dried oregano, ground
1/2 tablespoon pesto
50% dried thyme, 1/2 teaspoon
Add salt and pepper to taste
1 bay leaf
1/2 cup skim milk
1/4 cup chopped fresh parsley
How to make it
1. Heat olive oil in a large skillet over medium-high heat. When the carrots, celery, and onion begin to soften, add them and continue cooking for another five to seven minutes.
2. After another three to four minutes, add the zucchini and continue cooking until soft.
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