Ratatouille Bolognese

Ratatouille Bolognese

I get really excited during the summer and fall when there are so many amazing vegetables available at the farmer’s market. Something about chopping vegetables, putting them in a pot and cooking them down just really says comfort to me. It really takes me back to my childhood watching my mother and grandmother spend Sundays making the most amazing meals from scratch.

Ratatouille Bolognese PIN

So, when I was trying to decide what to make for dinner tonight, I wanted to use some of those fresh vegetables, but also wanted to make something that could carry me over from Sunday Supper to Meatless Monday. You guys know I’m all about prepping on Sundays and using food throughout the week so I can put healthy meals on the table in a pinch as we’re running in and out of the house.

I recently made a pretty simple ratatouille, so I thought why not take that flavor profile and make an amazing vegetable bolognese. So, I started by coarse chopping some vegetables

Ratoutouille Bolognese

Those veggies all went into a deep stockpot with some butter and olive oil to sweat down. I really believe that all great meals start with sweating down some veggies. Just about every recipe that wakes up my palate starts with some sauteed veggies as a base.

Ratoutouille Bolognese

When the veggies are tender, I add the remaining ingredients and let all that simmer. At this stage, I check my seasoning like any good Italian, but taste testing the sauce until I know it’s right!

Ratoutouille Bolognese

When the sauce is ready, I puree it with my immersion blender. This is something I would say to do to your liking. I like a little bit of chunkiness to my sauce so I can get the smoothness of the base of the sauce, as well as the texture of the vegetables. 

Ratoutouille Bolognese

To add another layer of flavor to this recipe, I add milk just before serving. I don’t like to add the milk to the whole pot of sauce because this sauce can be used on a variety of meals throughout the week. So, I portion out the amount of sauce for that meal and add the milk to just that serving. If I’m rewarming the sauce, I warm the sauce first and then add the milk. 

The result is this beautiful sauce full of palate pleasing scrumptiousness! I’m not kidding when I tell you I’ve even eaten this sauce in a mug like it was soup…it’s THAT amazing!!!

Ratoutouille Bolognese

Ratatouille Bolognese

Ratoutouille Bolognese
  • 2 Tbsp extra virgin olive oil
  • 1 small onion, rough diced
  • 2 celery stalks, rough diced
  • 1 handful shredded carrots
  • 1 zucchini, rough chopped
  • 2 Japanese eggplants, rough chopped
  • 1/2 cup beef or vegetable stock
  • 2 tablespoons tomato paste
  • 1 15-ounce can diced tomatoes with sea salt
  • 1 tablespoon basil (I use freeze-dried)
  • ¼ cup heavy cream
  • Salt
  • Fresh ground pepper

Heat the oil, and then add the onion, celery and carrots. Season with some salt and pepper and cook until vegetables are softened.

Add the zucchini and eggplant. Cook for another 8-10 minutes. Then, add the stock and tomato paste. Stir to combine the tomato paste with the vegetables. Cook for another 6-8 minutes.

Add the canned tomatoes, basil, salt and pepper. Use an immersion blender to puree all the vegetables. You can puree them as smooth or chunky as you like. Taste for salt and pepper seasoning. Adjust to taste. Then, cover and let cook another couple minutes.

Remove from heat. Just before serving, stir in the heavy cream.

Serve over pasta, zoodles, chicken or vegetables. Heck, sometimes, I eat it with a spoon!


Cassandra Burke is a Forensic Scientist by day, and a Group Fitness Instructor, Swim Team Coordinator and Travel Agent by night. A Breast Cancer Survivor since 2010, she writes about her journey as well as her struggles – training for triathlons and races, struggling to get back her health, and balancing family life all while building her brand and finding her purpose after cancer. Subscribe to Cassandra’s newsletter for updates and follow @poweredbybling on social media! For endurance sport race travel and custom family vacation travel, visit her at pbbtravel.com.


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