Slow Cooker Spring Vegetable Bolognese

Mom would whip up a huge batch of this dish and it would disappear in no time Slow Cooker Spring Vegetable Bolognese is my answer to a lighter fresher take on a classic favorite bursting with the color and variety of seasonal veggies It is a flexible meal that brings the family together with minimal fuss and boosts weekday dinners with a comforting spring twist

I first made this dish when my schedule was packed with my kids springtime sports I loved being able to chop everything in the morning set the slow cooker and come home later to the welcoming smells of dinner already done

Ingredients

• Olive oil: Adds richness and helps soften the aromatics Choose extra virgin for the best flavor
• Onion Carrot Celery: The essential trio for building a deep flavor base Look for firm and bright vegetables
• Garlic: Fresh minced garlic boosts the sauce Choose heavy bulbs without soft spots
• Zucchini and Yellow Squash: Bring texture and gentle sweetness Small firm squash will have the best flavor and fewer seeds
• Red Bell Pepper: Adds vibrant color and subtle sweetness Choose peppers with glossy skins
• Mushrooms: Lend earthiness and umami Chunky slices add pleasing texture
• Fresh peas: Sweet pops of spring flavor If using frozen opt for bright green peas with no freezer burn
• Cherry tomatoes: For bursts of acidity and color Choose tomatoes that are plump and shiny
• Crushed tomatoes: The body of your sauce Go for Italian variety if possible for bold tomato flavor
• Tomato paste: Intensifies the sauce with richness Always check cans for no added sugars
• Fresh basil and parsley: Add a layer of herbal freshness Chop right before using for brightest flavor
• Dried oregano: Grounds the sauce with Italian notes Rub between your fingers before adding to awaken aroma
• Salt and pepper: Balance and elevate all the flavors
• Grated parmesan cheese: Delicious finish with a salty kick Buy a wedge and grate fresh for best results

Step by Step Instructions

Prep the Aromatics:

Dice your onion carrot and celery into small even pieces This helps them cook evenly and melt into the sauce Warm olive oil in a skillet over medium heat then add the aromatics Sauté for about five minutes until the onion is translucent and everything begins to soften This is where deep savory flavor begins

Sauté Garlic:

Add minced garlic to the pan Cook for about one minute stirring constantly to avoid burning As soon as the aroma lifts from the pan remove from heat

Combine in Slow Cooker:

Transfer all the sautéed vegetables to your slow cooker Now add diced zucchini yellow squash red bell pepper sliced mushrooms fresh or frozen peas halved cherry tomatoes crushed tomatoes tomato paste chopped basil parsley and dried oregano Stir thoroughly so all the vegetables are coated evenly in tomato and herbs

Cook Low and Slow:

Put the lid on your slow cooker Set it to low for six hours or high for three hours This long simmer allows all the vegetables to soften and the flavors to meld together without becoming mushy You will start to notice the aroma filling your kitchen about halfway through

Finish and Season:

Check for tenderness at the end of cooking Season generously with salt and freshly cracked pepper Stir the bolognese to marry the flavors before serving

Serve and Top:

Spoon the bolognese over your favorite pasta creamy polenta or even a mound of quinoa Sprinkle with freshly grated parmesan and enjoy right away

Pin

My favorite ingredient to add is fresh basil I love the burst of fragrance when I tear it into the pot My kids always race to the kitchen when they smell this cooking and nobody ever notices if I have snuck in extra veggies that need using

Storage Tips

Once cooled transfer leftovers to airtight containers The sauce keeps well in the fridge for up to four days or can be frozen for up to two months Reheat gently on the stove adding a splash of water if it looks too thick

Ingredient Substitutions

Mix up with your favorite spring or summer vegetables Try chopped asparagus green beans or even a handful of spinach added near the end If you want extra protein stir in some cooked lentils or chickpeas during the last thirty minutes Instead of parmesan try nutritional yeast for a dairy free option

Serving Suggestions

Serve over whole grain pasta classic polenta or for a change try cooked farro or toasted sourdough Add a green salad with simple vinaigrette A glass of light red wine alongside makes dinner feel special even on a weeknight

Cultural and Historical Context

Bolognese originated as a deeply meaty hearty sauce in Italy but home cooks around the world have adapted it with what is fresh and available This springtime version celebrates abundance and flexibility true to how family traditions evolve over time

Recipe Questions & Answers

→ Can I use different vegetables in this bolognese?

Absolutely! Swap in your favorite seasonal vegetables to match what you have on hand or prefer.

→ What kind of pasta pairs best with the sauce?

Hearty shapes like rigatoni or whole grain spaghetti work well, or serve it over creamy polenta for extra comfort.

→ Can I make this dish ahead of time?

Yes, the sauce develops even more flavor after a day in the fridge and reheats beautifully.

→ How can I add extra protein to this meal?

Stir in cooked lentils or chickpeas before serving to bump up the protein and make it heartier.

→ Is it necessary to sauté the vegetables first?

Sautéing adds depth of flavor, but you can add everything directly to the slow cooker for convenience.