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Bowl of vegetarian bolognese next to a large dutch oven filled with bolognese sauce

Whole30 Plant Based Bolognese

  • Author: Amanda
  • Total Time: 1 hour 40 minutes
  • Yield: 6 servings 1x


This Whole30 Plant Based bolognese recipe is going to be on REPEAT in your house because your whole family will be begging for it. Seriously. A slow-ish homemade ragu-style red sauce that is FILLED with good-for-you veggies. From meaty eggplant, fresh basil, soffritto, and served over veggie noodles. It's not only great if you are doing a Whole30 but will wow any vegetarian!


  • 2 tbs olive oil 
  • 1 yellow onion, roughly chopped
  • 3 carrots, roughly chopped
  • 3 stalks of celery, chopped
  • 5-6 garlic cloves, minced 
  • 1 eggplant, diced 
  • 1 can of tomato paste
  • 1 cup vegetable broth 
  • 2 tbs balsamic vinegar 
  • 1 28oz can of crushed tomatoes 
  • 1 tsp salt 
  • 1 tsp pepper 
  • 1 tsp dried parsley 
  • 2 tsp dried basil 
  • 1 tsp dried oregano 


  1.  Prep the veggies. 
  2. Make the soffritto. In a food processor or blender, pulse the onion, carrot, and celery until finely minced. 
  3. To a heavy bottomed pan (such as a Dutch oven), heat the olive oil on medium high heat. Add the soffritto & eggplant and brown the veggies stirring occasionally as to not burn them. (About 10 minutes) 
  4. Add the tomato paste and garlic and stir to combine. Wait until the aroma begins filling up the kitchen (2 minutes). 
  5. Deglaze the pot with the broth and vinegar. Make sure to scrape up any browned bits! 
  6. Stir in the tomatoes and seasonings and bring to a simmer. 
  7. Bring the heat down as low as it will go. Allow to simmer (stirring every so often) for 60- 90 minutes. Ideally 90 minutes to get the MOST flavor. 
  8. Stir in the coconut milk. 
  9. Serve over your favorite veggie noodle and eat! 
  • Prep Time: 10 minutes
  • Cook Time: 90 minutes
  • Category: Dinner
  • Method: Stove Top
  • Cuisine: Italian

Keywords: bolognese, whole30, whole30 plant based, italian cuisine, vegetarian bolognese