Description
This Hidden Veggie Bolognese is a wholesome and hearty meat sauce packed with finely diced and grated vegetables, making it a delicious way to sneak extra nutrition into a classic pasta dish. Simmered slowly with beef, mushrooms, and a rich tomato base, it delivers comforting flavors perfect for a family dinner.
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
Meat and Sauce
- 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 Garnish
- 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 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 first vegetables – Add the finely diced celery, grated carrot, grated zucchini, and ½ teaspoon sea salt flakes to the pan. Stir and cook for 4–5 minutes until the vegetables soften but do not brown, allowing the salt to draw out moisture.
- Add mushrooms and garlic – Stir in the finely diced mushrooms and freshly minced garlic. Cook for 2–3 minutes until the mushrooms soften and release their moisture.
- Brown the beef – Add the minced beef to the pan and cook, stirring frequently, for 2–3 minutes until it is evenly browned.
- Incorporate tomato paste and liquids – Stir through the tomato paste to coat the meat and vegetables. Immediately pour in the passata and beef stock. Add the bay leaves, caster sugar, and season with salt and freshly cracked black pepper to taste. Bring the mixture to a gentle simmer.
- Simmer the sauce – Reduce the heat to medium–low and cover the pan with its lid slightly ajar. Allow the sauce to simmer gently for 25–30 minutes, stirring occasionally until thickened and flavors meld.
- Prepare pasta – While the sauce simmers, cook the fettuccine or pasta of choice according to the package instructions until al dente. Drain and set aside.
- Combine and serve – Remove and discard the bay leaves from the sauce. Toss the cooked pasta directly into the pan using tongs to coat it thoroughly with the bolognese sauce. Serve immediately, sprinkled generously with freshly grated parmesan cheese.
Notes
- The finely diced and grated vegetables add volume, flavor, and nutrition while blending seamlessly into the sauce.
- Peeling the zucchini before grating prevents excess moisture and bitterness.
- Cooking with salt early helps soften vegetables without browning, enhancing texture and flavor.
- Using beef stock adds depth but you may substitute with vegetable stock for a slightly different flavor profile.
- Ensure to remove bay leaves before serving as they are tough and not edible.
