Description
This Hidden Veggie Bolognese is a flavorful and nutritious twist on the classic Italian meat sauce, packed with finely diced vegetables like zucchini, carrots, celery, and mushrooms to add depth and moisture. Simmered slowly to develop rich flavors and served over your favorite pasta, it’s a perfect, comforting meal for the whole family.
Ingredients
Scale
Vegetables
- 2 tablespoons extra-virgin olive oil
- 1 onion (or 2 small onions), finely diced
- 1 celery stalk, finely diced
- 2 carrots, peeled and grated
- 1 large zucchini (courgette) or 2 small zucchini, peeled and grated
- ½ tsp sea salt flakes, plus extra to taste
- 200 g (7 oz) mushrooms, finely diced (Swiss brown recommended)
- 1 tsp freshly minced garlic
Meat and Sauce
- 500 g (1 lb 2 oz) minced (ground) beef
- 2 tbsp tomato paste (concentrated puree)
- 700 g (1 lb 9 oz) passata
- 2 cups (500 ml) beef stock
- 2 bay leaves (dry or fresh)
- 1 tsp caster (superfine) sugar
- Freshly cracked black pepper, to taste
Pasta and Serving
- 400 g (14 oz) fettuccine (or pasta of choice), cooked as per the packet instructions
- ½ cup (50 g) freshly grated parmesan, to serve
Instructions
- Cook the veggies – Heat the extra-virgin olive oil in a large, heavy-based frying pan over medium–high heat for 1–2 minutes. Add the finely diced onion and cook, stirring, until slightly softened.
- Sauté the vegetables – Add the diced celery, grated carrot, grated zucchini, and ½ teaspoon of sea salt flakes to the pan. Stir and cook for 4–5 minutes until the vegetables soften and release moisture without browning.
- Add mushrooms and garlic – Add the diced mushrooms and freshly minced garlic to the pan and cook for another 2–3 minutes, stirring occasionally, until the mushrooms soften.
- Brown the beef – Add the minced beef to the vegetable mixture and cook for 2–3 minutes, stirring frequently, until the beef is browned evenly.
- Combine tomato paste and liquids – Stir through the tomato paste immediately, then add the passata, beef stock, bay leaves, caster sugar, and season with salt and freshly cracked black pepper to taste. Stir well and bring the sauce to a gentle simmer.
- Simmer the sauce – Reduce heat to medium–low and cover the pan with the lid slightly ajar. Let it simmer for 25–30 minutes, stirring occasionally, until the sauce thickens and flavors meld beautifully.
- Prepare pasta and serve – Remove the bay leaves from the sauce. Toss the cooked fettuccine or pasta of your choice through the sauce using tongs until well coated. Serve hot, sprinkled generously with freshly grated parmesan cheese.
Notes
- For extra flavor, use freshly minced garlic rather than pre-minced garlic.
- You can substitute the minced beef with ground turkey or plant-based mince for a lighter or vegetarian version.
- Grating the zucchini and carrots finely helps the vegetables blend seamlessly into the sauce, perfect for picky eaters.
- Make sure not to skip salting the vegetables early; it helps them soften properly and enhances their natural sweetness.
- Store leftover sauce in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months.
