Sneaky Veggie Bolognese

Preheat your oven to 400°F. Roast onions, garlic, zucchini, tomatoes, carrots, bell peppers, avocado oil, salt, and pepper at 400°F until tender (about 45 minutes). Once roasted, blend the tender vegetables with your favorite pasta sauce and a splash of water until smooth. Feel free to add any leftover pumpkin puree to the blend for extra creaminess. In a pan, cook ½ white onion with 1 lb ground beef (or sausage) and finely chopped mushrooms until the meat is browned and the onions and mushrooms are tender. Then, mix in the roasted veggie sauce. Serve the bolognese over your favorite gluten-free pasta.