Description
This Hidden Veggie Bolognese is a hearty and flavorful Italian-inspired meat sauce packed with finely diced and grated vegetables, making it a nutritious and delicious way to sneak extra veggies into your meal. Simmered slowly with rich beef stock, tomato paste, and passata, it’s perfect when served over fettuccine and topped with freshly grated parmesan.
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 used)
- 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
To Serve
- 400 g (14 oz) fettuccine (or pasta of choice), cooked as per packet instructions
- ½ cup (50 g) freshly grated parmesan
Instructions
- Cook the veggies – Heat 2 tablespoons of extra-virgin olive oil in a large, heavy-based frying pan over medium–high heat. Add the finely diced onion and cook, stirring, for 1–2 minutes until slightly softened.
- Softening the vegetables – Add the diced celery, grated carrots, grated zucchini, and ½ teaspoon of sea salt flakes. Cook, stirring for 4–5 minutes until the vegetables have softened but not browned. The salt helps draw out moisture to aid this process.
- Add mushrooms and garlic – Stir in the finely diced mushrooms and freshly minced garlic. Continue cooking for 2–3 minutes, stirring occasionally, until the mushrooms have softened well.
- Brown the beef – Add 500 g of minced beef to the pan and cook while stirring for 2–3 minutes until the meat has browned evenly.
- Add tomato paste and liquids – Stir through 2 tablespoons of tomato paste to coat the mixture, then immediately add 700 g passata, 2 cups (500 ml) beef stock, 2 bay leaves, 1 teaspoon caster sugar, and season with freshly cracked black pepper and additional salt to taste. Stir to combine and bring to a simmer.
- Simmer the sauce – Reduce heat to medium–low and cover the pan with the lid slightly ajar. Let the sauce simmer gently for 25–30 minutes, stirring occasionally to prevent sticking, until the sauce thickens and the flavors meld.
- Finish and serve – Remove bay leaves from the sauce. Toss the cooked fettuccine pasta through the sauce using tongs to fully coat. Serve immediately, sprinkled generously with ½ cup (50 g) freshly grated parmesan cheese.
Notes
- Using sea salt when cooking the vegetables helps to draw out moisture and properly soften the veggies without browning.
- Grating the zucchini and carrot ensures the vegetables blend seamlessly into the sauce for a hidden veggie effect.
- You can substitute beef with ground turkey or plant-based mince for a lighter or vegetarian alternative.
- Passata provides a smooth tomato base; if unavailable, crushed tomatoes can be used but may alter the texture.
- Simmering with the lid ajar concentrates the sauce and enhances flavor intensity.
