Little Ear Pasta with Garden Bolognese Sauce

pasta with bolognese sauce
Photo and Styling: Karry Hosford
  • Yield: 4 servings


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

Nutritional Info *per serving

  • Calories 793
  • Fat 17g
  • Cholesterol 25g
  • Sodium 1225mg
  • Carbohydrate 119
  • Fiber 11g
  • Sugars 22g
  • Protein 30g