Description
This Hidden Veggie Bolognese recipe is a delicious and nutritious twist on the classic Italian meat sauce, cleverly incorporating finely diced and grated vegetables for extra flavor and vitamins. Simmered to perfection with minced beef, mushrooms, and a robust tomato base, this hearty sauce is ideal for serving over pasta, making it a family-friendly meal packed with wholesome ingredients.
Ingredients
Scale
Vegetables and Aromatics
- 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
Main Ingredients
- 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
- Prepare the veggies: Heat the olive oil in a large, heavy-based frying pan over medium–high heat. Add the diced onion and cook, stirring for 1–2 minutes until it becomes slightly softened.
- Cook the vegetables: Add the finely diced celery, grated carrot, grated zucchini, and ½ teaspoon of sea salt. Stir and cook for 4–5 minutes until the vegetables soften without browning, as the salt helps draw out their moisture.
- Add mushrooms and garlic: Stir in the finely diced mushrooms and minced garlic. Cook for an additional 2–3 minutes until the mushrooms soften.
- Brown the beef: Add the minced beef to the pan, stirring and cooking for 2–3 minutes until browned evenly.
- Add tomato paste and liquids: Stir in 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 to combine everything thoroughly.
- Simmer the sauce: Bring the mixture to a simmer, then reduce the heat to medium–low. Cover the pan with a lid left slightly ajar and simmer for 25–30 minutes, stirring occasionally, until the sauce thickens to a rich consistency.
- Combine and serve: Remove the bay leaves from the sauce. Toss the cooked fettuccine pasta through the bolognese sauce using tongs. Serve immediately, sprinkled generously with freshly grated parmesan.
Notes
- Finely dicing and grating the vegetables helps them blend into the sauce, adding nutrients without overpowering the classic bolognese flavor.
- You can substitute beef with ground turkey or chicken for a leaner version.
- For a vegetarian adaptation, omit the beef and use lentils or plant-based mince instead.
- Adjust salt and pepper seasoning towards the end of cooking for optimal taste.
- The sauce can be made ahead and stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- When reheating, add a splash of water or stock if the sauce has thickened too much.
