Description
A delicious and nutritious Hidden Veggie Bolognese recipe that incorporates finely grated vegetables into a classic beef Bolognese sauce, creating a rich, hearty meal perfect for families. This recipe balances the savory flavors of minced beef and mushrooms with the freshness of carrot, celery, zucchini, and onion, slow-simmered in a tomato and beef stock base. Served over fettuccine pasta and topped with freshly grated parmesan, it’s a perfect comfort food that boosts your vegetable intake without sacrificing flavor.
Ingredients
Scale
Vegetables
- 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
- 200 g (7 oz) mushrooms, finely diced (Swiss brown preferred)
- 1 tsp freshly minced garlic
- ½ tsp sea salt flakes, plus extra to taste
Meat and Dairy
- 500 g (1 lb 2 oz) minced (ground) beef
- ½ cup (50 g) freshly grated parmesan, to serve
Liquids and Condiments
- 2 tablespoons extra-virgin olive oil
- 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
- 400 g (14 oz) fettuccine (or pasta of choice), cooked as per the packet instructions
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. Then add the diced celery, grated carrot, grated zucchini, and ½ teaspoon of sea salt flakes. Cook this mixture, stirring, for 4–5 minutes until the vegetables have softened. The salt helps draw out moisture and soften the veggies without browning.
- Add mushrooms and garlic – Stir in the finely diced mushrooms and freshly minced garlic, cooking and stirring for 2–3 minutes until the mushrooms have softened and released their moisture.
- Add the beef mince – Add the minced beef to the pan and cook, stirring, for 2–3 minutes until the beef is browned all over and starting to cook through.
- Add remaining ingredients – Stir through the tomato paste 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. Stir well to combine.
- Simmer the sauce – Reduce the heat to medium-low, cover the pan with the lid slightly ajar, and let the sauce simmer gently for 25–30 minutes. Stir occasionally to prevent sticking and allow the sauce to thicken and flavors to meld together.
- Toss the sauce with pasta and serve – Remove the bay leaves from the sauce. Drain the cooked fettuccine as per packet instructions and toss it through the Bolognese sauce using tongs to ensure it’s well coated. Serve immediately, sprinkled with freshly grated parmesan cheese.
Notes
- Use salt when cooking the vegetables to draw out moisture and soften them without browning.
- Finely grating vegetables like carrot and zucchini helps them melt into the sauce for a hidden veggie effect.
- Choose Swiss brown mushrooms or any firm variety for the best texture.
- Simmering with the lid ajar allows the sauce to thicken slowly and develop deep flavor.
- Substitute fettuccine with your favorite pasta like tagliatelle, spaghetti, or penne as desired.
- For a richer flavor, you can use a mix of beef and pork mince.
