Little Ear Pasta with Garden Bolognese Sauce

  • Yield 4 servings

Loads of fresh vegetables are featured in this beautiful bolognese sauce.

pasta with bolognese sauce
Photo and Styling: Karry Hosford


1 tablespoon olive oil
2 cups chopped onion
1 cup chopped celery
1 cup chopped carrot
1 cup chopped zucchini
1 cup chopped red pepper
3 cloves minced garlic
2 teaspoons dried Italian herb spice
1/2 teaspoon crushed red chili flakes
2 cups chopped portabella mushroom (about 1 large one)
1 cup dry red wine
1 (26-ounce) jar favorite marinara sauce
1 pound box of orecchiette pasta (any shape)
1 cup shredded, low-fat mozzarella cheese
1/2 cup shredded parmesan cheese
1/2 cup shredded fresh basil leaves


  1. Heat oil in a large sauce pot or Dutch oven over medium high heat. Add the onion, celery, carrot, zucchini, red pepper, garlic, Italian herbs, crushed red chili and mushrooms, sauté for 3 minutes until they begin to brown.
  2. Add wine and bring to a boil. Simmer for 1 minute to reduce wine, and then add sauce. Simmer for 20-30 minutes.
  3. Serve over pasta and sprinkle with both cheeses and basil.

Recipe by Chef Steven Petusevsky



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