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In recent years, there has been a remarkable shift in the culinary landscape, with vegetable-forward dishes gaining traction among home cooks and food enthusiasts alike. The Hearty Vegetable Bolognese stands out as a nourishing and flavorful alternative to traditional meat-based sauces, perfectly embodying this trend. As more individuals and families seek healthier meal options, this recipe offers a delightful marriage of taste and nutrition, making it an ideal choice for anyone looking to incorporate more vegetables into their diet.

Slow Cooker Veggie Bolognese

Discover the joys of cooking with this Hearty Vegetable Bolognese recipe, a delicious plant-based twist on a classic dish. Packed with fresh vegetables like onions, garlic, carrots, and mushrooms, this bolognese is not only flavorful but also highly nutritious. Perfect for vegetarians, vegans, or anyone looking to enjoy a comforting meal, it can be paired with pasta, polenta, or used as a filling for stuffed veggies. Embrace healthy eating without sacrificing taste!
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Ingredients
  

2 tablespoons olive oil

1 medium onion, diced

2 cloves garlic, minced

1 carrot, peeled and diced

1 zucchini, diced

1 red bell pepper, diced

1 cup mushrooms, finely chopped

1 can (14 oz) diced tomatoes, with juices

1 can (6 oz) tomato paste

1 cup vegetable broth

1 tablespoon balsamic vinegar

1 teaspoon dried oregano

1 teaspoon dried basil

1/2 teaspoon red pepper flakes (adjust according to your spice preference)

Salt and freshly ground black pepper to taste

1/2 cup frozen peas

1 tablespoon fresh parsley, chopped (for garnish)

Cooked pasta of your choice, for serving

Instructions
 

Sauté the Base Vegetables: In a large skillet, heat the olive oil over medium heat. Once hot, add the diced onion and minced garlic. Sauté for approximately 2-3 minutes until the onion turns translucent and fragrant.

    Incorporate Additional Vegetables: Stir in the diced carrot, zucchini, red bell pepper, and finely chopped mushrooms. Sauté the mixture for an additional 5-7 minutes, or until all the vegetables are tender.

      Transfer to Slow Cooker: Carefully transfer the vegetable mixture to a slow cooker. Be sure to scrape any tasty bits stuck to the bottom of the skillet.

        Add Tomes and Seasonings: In the slow cooker, combine the diced tomatoes (including their juices), tomato paste, vegetable broth, balsamic vinegar, dried oregano, dried basil, red pepper flakes, and a generous pinch of salt and black pepper. Stir thoroughly until all ingredients are well blended.

          Slow Cook to Perfection: Cover the slow cooker and set it to cook on low for 6-8 hours, or on high for 3-4 hours, allowing the flavors to meld beautifully.

            Final Touches: In the last 30 minutes of cooking, stir in the frozen peas to add a pop of color and nutrition to the bolognese sauce.

              Serving the Dish: Once the cooking time is complete, taste and adjust the seasoning with additional salt and pepper if needed. Serve the hearty bolognese sauce hot over your choice of cooked pasta. Garnish each serving with a sprinkle of fresh parsley for a burst of freshness.

                Prep Time, Total Time, Servings: 20 minutes | 6-8 hours (slow cook time) | Serves 4