Slow Cooker Spring Vegetable Bolognese (Printable Version)

A light, veggie-packed bolognese slow-cooked for rich flavor and easy weeknight meals.

# What You'll Need:

→ Vegetables

01 - 1 medium onion, diced
02 - 2 medium carrots, peeled and diced
03 - 2 stalks celery, diced
04 - 1 zucchini, diced
05 - 1 yellow squash, diced
06 - 1 red bell pepper, diced
07 - 1 cup (150 g) sliced mushrooms
08 - 1 cup (140 g) fresh peas or frozen peas
09 - 1 cup (160 g) cherry tomatoes, halved

→ Aromatics & Herbs

10 - 4 cloves garlic, minced
11 - 1/4 cup (10 g) fresh basil leaves, chopped
12 - 1/4 cup (10 g) fresh parsley, chopped
13 - 2 teaspoons (2 g) dried oregano

→ Sauce Base

14 - 1 tablespoon (15 ml) olive oil
15 - 1 can (800 g) crushed tomatoes
16 - 2 tablespoons (30 g) tomato paste

→ Seasoning & Garnish

17 - Salt and black pepper, to taste
18 - Freshly grated parmesan cheese, for serving

# Steps to Follow:

01 - Heat olive oil in a skillet over medium heat. Add the onion, carrots, and celery, cooking until the onion turns translucent and vegetables start to soften, about 5 minutes. Incorporate garlic and cook until fragrant, approximately 1 minute.
02 - Transfer sautéed vegetables to the slow cooker. Add zucchini, yellow squash, red bell pepper, mushrooms, peas, cherry tomatoes, crushed tomatoes, tomato paste, basil, parsley, and oregano. Stir thoroughly to distribute ingredients evenly.
03 - Cover and cook on low setting for 6 hours or on high for 3 hours, until all vegetables are tender and flavors are well developed.
04 - Uncover and season with salt and black pepper to taste. Mix well to integrate seasonings throughout the sauce.
05 - Ladle over creamy polenta, whole grain pasta, or as preferred. Finish with freshly grated parmesan cheese before serving.

# Additional Notes:

01 - This preparation is highly flexible—substitute with any fresh seasonal vegetables or blend a portion of the sauce for a smoother texture.
02 - Lentils or chickpeas can be added 30 minutes before the end of cooking for extra protein.
03 - For enhanced richness, a spoonful of ricotta on each portion adds a creamy finish.
04 - Dried herbs are suitable replacements for fresh; use 1 teaspoon dried for every 1 tablespoon fresh.

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