Description
This Hidden Veggie Bolognese recipe is a flavorful and nutritious twist on classic bolognese, packed with finely diced vegetables to add depth and vitamins without compromising on taste. Made with minced beef, mushrooms, and a medley of grated veggies, this hearty sauce simmers slowly to develop rich, comforting flavors perfect for pairing with fettuccine or your favorite pasta. It’s an ideal dinner for families looking to sneak extra vegetables into meals in a delicious way.
Ingredients
Scale
Vegetables
- 1 onion (or 2 small onions), finely diced
- 1 celery stalk, finely diced
- 2 carrots, peeled and grated
- 1 large zucchini (or 2 small zucchini), peeled and grated
- 200 g (7 oz) mushrooms, finely diced (Swiss brown recommended)
- 1 tsp freshly minced garlic
- ½ tsp sea salt flakes, plus extra to taste
Meat and Sauce
- 2 tablespoons extra-virgin olive oil
- 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 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. Next, add the diced celery, grated carrot, grated zucchini, and ½ teaspoon of sea salt. Cook, stirring for 4–5 minutes, allowing the vegetables to soften without browning as the salt draws out moisture.
- Add Mushrooms and Garlic: Incorporate the finely diced mushrooms and freshly minced garlic into the pan. Cook, stirring continuously, for 2–3 minutes until the mushrooms have softened and released their moisture.
- Add the Beef: Add the minced beef to the pan and cook, stirring frequently for 2–3 minutes until the beef is browned evenly. Break up any clumps with your spoon or spatula.
- Incorporate Tomato Paste and Liquids: Stir in the tomato paste thoroughly to coat the meat and vegetables. Immediately add the passata, beef stock, bay leaves, caster sugar, and season with salt and freshly cracked black pepper to taste. Mix well and bring the mixture to a gentle simmer.
- Simmer the Sauce: Reduce the heat to medium–low and cover the pan with the lid slightly ajar to allow some steam to escape. Let the sauce simmer gently for 25–30 minutes, stirring occasionally, until it has thickened and the flavors have melded beautifully.
- Serve with Pasta: Remove the bay leaves from the sauce. Toss the cooked fettuccine or pasta of your choice through the bolognese sauce using tongs to ensure an even coating. Serve immediately, sprinkled generously with freshly grated parmesan cheese.
Notes
- You can substitute minced beef with lamb or turkey for a different flavor profile.
- Grating the vegetables finely helps them blend seamlessly into the sauce, perfect for picky eaters.
- Adjust the seasoning according to taste, especially the salt and pepper.
- Leftover sauce can be refrigerated for up to 3 days or frozen for up to 3 months.
