Vegetable Bolognese

Vegetable Bolognese is a hearty, plant-based twist on the classic Italian meat sauce, traditionally from the Emilia-Romagna region. It typically features a rich base of finely chopped vegetables like carrots, celery, onions, and mushrooms, simmered with tomatoes, herbs, and often red wine or lentils for depth.

🍽️ Nutrition at a glance

This dish is generally balanced, offering complex carbohydrates from vegetables and legumes, moderate plant-based protein (especially if lentils or beans are included), and healthy fats from olive oil. A typical serving provides around 250-350 calories, along with fiber, vitamins A and C, and iron.

Nutrition breakdown

Calories	180 kcal
Protein	8 g
Carbs	28 g
Fat	5 g
Fiber	6 g
Sugar	8 g
Sodium	450 mg
Vitamin A	1200 IU
Vitamin C	25 mg
Vitamin K	30 mcg
Folate	80 mcg
Potassium	500 mg
Iron	2.5 mg
Calcium	60 mg
Manganese	0.8 mg

Per 1 cup (240 g) · estimated, varies by recipe

💡 What's interesting

Culturally, it reflects Italy's tradition of 'cucina povera' (peasant cooking), adapting to modern plant-forward trends while honoring the slow-simmered essence of ragù. Nutritionally, it's unique for packing multiple vegetable servings into one flavorful sauce, making it a practical way to boost intake of diverse phytonutrients.