Description
This Hidden Veggie Bolognese is a delicious and nutritious take on the classic Italian meat sauce, packed with finely diced and grated vegetables to boost flavor and health benefits. Slow-simmered to perfection with minced beef, mushrooms, and fresh herbs, this hearty sauce is perfect served over fettuccine and topped with freshly grated parmesan. An easy weeknight dinner that sneakily adds extra vegetables to your family’s meal.
Ingredients
Vegetables & 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
- Cook the veggies – Heat the 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.
- Add more vegetables – Add the diced celery, grated carrot, grated zucchini, and ½ teaspoon of salt. Cook while stirring for 4–5 minutes until the vegetables soften without browning, thanks to the salt which helps draw out moisture.
- Cook mushrooms and garlic – Add the finely diced mushrooms and freshly minced garlic to the pan. Continue to cook while stirring for 2–3 minutes until the mushrooms have softened.
- Add the beef mince – Add the minced beef to the pan and cook, stirring frequently, for 2–3 minutes until the beef is browned evenly.
- Add tomato paste and liquids – Stir through the tomato paste thoroughly. Then immediately add the passata, beef stock, bay leaves, caster sugar, and pepper to taste. Bring the mixture to a gentle simmer.
- Simmer the sauce – Reduce the heat to medium–low. Cover the pan with the lid slightly ajar to allow some steam to escape. Let the sauce simmer for 25–30 minutes, stirring occasionally, until it thickens to a rich consistency.
- Finish and serve – Remove the bay leaves from the sauce. Toss the cooked pasta through the sauce using tongs until well coated. Serve the Bolognese topped with freshly grated parmesan cheese.
Notes
- You can use any type of minced beef with preferred fat content; lean or regular.
- Peeling and grating the zucchini helps it blend seamlessly into the sauce for extra nutrition without overwhelming texture.
- The bay leaves are for flavor depth and should be discarded before serving.
- Use fresh parmesan for best flavor, but grated aged hard cheese is a good substitute.
- Adjust seasoning to taste before serving, adding extra salt or pepper as needed.
- To make it gluten free, serve with gluten-free pasta.
