Description
This Hidden Veggie Bolognese is a delicious, hearty Italian meat sauce packed with finely diced and grated vegetables, making it a nutritious and flavorful meal. Featuring a rich blend of beef, mushrooms, and a medley of carrots, celery, zucchini, and onions, it’s simmered slowly to develop deep flavors and served over your favorite pasta with freshly grated parmesan.
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 preferred)
- 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
Pasta and Topping
- 400 g (14 oz) fettuccine (or pasta of choice), cooked as per 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. Add the finely diced onion and cook, stirring, for 1–2 minutes until slightly softened.
- Sauté the vegetables – Add the celery, grated carrot, grated zucchini, and ½ teaspoon of sea salt flakes to the pan. Cook, stirring often, for 4–5 minutes until the vegetables are softened but not browned. The salt helps draw out moisture and tenderize the veggies.
- Add mushrooms and garlic – Stir in the finely diced mushrooms and freshly minced garlic. Cook for another 2–3 minutes, stirring occasionally, until the mushrooms have softened and released their moisture.
- Brown the beef – Add the minced beef to the pan. Break it up with a wooden spoon and cook for 2–3 minutes until the beef is browned all over.
- Incorporate tomato paste and liquids – Stir through the tomato paste to coat the meat mixture evenly. Immediately add the passata, beef stock, bay leaves, caster sugar, and season with salt and freshly cracked black pepper to taste. Stir well to combine.
- Simmer the sauce – Reduce heat to medium–low and cover the pan loosely with a lid, leaving it slightly ajar. Let the sauce simmer gently for 25–30 minutes, stirring occasionally, until it thickens and flavors meld.
- Prepare pasta and serve – While the sauce simmers, cook the pasta according to the packet instructions. Once the sauce is ready, remove the bay leaves, then toss the cooked pasta through the sauce using tongs. Serve hot, sprinkled with freshly grated parmesan cheese.
Notes
- Using sea salt while cooking the vegetables helps to draw out moisture and soften them without browning, which enhances the sauce’s texture and taste.
- You can substitute the minced beef with ground turkey or plant-based mince for variation.
- Passata is a smooth tomato puree; alternatively, you can use crushed tomatoes.
- The bay leaves add subtle aromatic flavor; remember to remove them before serving.
- Feel free to swap fettuccine with any pasta shape you prefer, such as spaghetti or penne.
