Slow Cooker Veggie Bolognese

In the world of comfort food, few dishes can rival the rich, hearty flavors of a classic Bolognese sauce. Traditionally made with ground meat, this Italian staple offers a gratifying blend of savory and slightly sweet notes, often served over a bed of pasta. However, as culinary preferences shift towards healthier and more plant-based options, the need for alternatives has never been greater. Enter the savory slow cooker veggie Bolognese—a dish that captures the essence of its meaty counterpart while celebrating an array of vibrant vegetables.

Discover the comforting flavors of a savory slow cooker veggie Bolognese that reimagines a classic Italian dish with vibrant, wholesome ingredients. This recipe blends aromatic vegetables, protein-rich lentils, and rich tomatoes in a slow cooker to create a hearty sauce that’s perfect over pasta or zoodles. Easy to prepare and packed with nutrients, this dish is ideal for vegetarians and anyone seeking healthier comfort food options. Embrace the slow cooking method for a meal that's both delicious and nourishing!

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Ingredients

2 tablespoons extra virgin olive oil

1 large onion, finely chopped

2 cloves garlic, minced

1 medium carrot, diced

1 medium zucchini, diced

1 red bell pepper, diced

1 cup mushrooms, chopped (button or cremini work well)

1 can (14 oz) diced tomatoes, with juice

1 can (6 oz) tomato paste

1 cup vegetable broth (low-sodium recommended)

1 teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon sweet paprika

1/2 teaspoon crushed red pepper flakes (optional, for added heat)

Salt and black pepper to taste

1 cup green or brown lentils, rinsed and drained

1/4 cup fresh parsley, chopped (for garnish)

1 pound spaghetti or your choice of pasta (for serving)

Instructions

Sauté the Veggies: Heat the olive oil in a medium skillet over medium heat. Once the oil is shimmering, add the chopped onion and minced garlic. Sauté for approximately 3-4 minutes until the onion is translucent and starts to soften, stirring frequently to prevent burning.

Add More Veggies: Incorporate the diced carrot, zucchini, red bell pepper, and chopped mushrooms into the skillet. Cook for an additional 5 minutes, stirring occasionally. This step allows the vegetables to caramelize and enhance their natural flavors.

Combine Ingredients in Slow Cooker: Carefully transfer the sautéed vegetable mixture to your slow cooker. Add the canned diced tomatoes (including their juice), tomato paste, vegetable broth, rinsed lentils, dried oregano, dried basil, sweet paprika, and crushed red pepper flakes. Stir the mixture thoroughly to combine all the ingredients evenly.

Season to Taste: Sprinkle in salt and black pepper according to your taste preferences. Give everything another good stir to ensure the flavors meld together.

Cook: Cover your slow cooker with a lid and set it to cook on low for 6-8 hours or on high for 3-4 hours. If possible, stir the bolognese occasionally during cooking to ensure the lentils are cooked evenly.

Prepare the Pasta: About 20 minutes prior to serving, cook your spaghetti or pasta according to the package instructions until al dente. Drain the pasta and set it aside, keeping it warm.

Serve: Once the bolognese is cooked to perfection, give it a final stir and taste to adjust the seasoning if needed. Serve the warm bolognese generously over the cooked pasta, and sprinkle with freshly chopped parsley for a pop of color and flavor.

Enjoy: Serve hot and savor this hearty, nutritious, and delicious meal that's sure to please vegetarians and meat-lovers alike!

Prep Time, Total Time, Servings: 15 minutes | 6-8 hours | 4 servings