Description
A hearty and nutritious Hidden Veggie Bolognese that incorporates finely diced and grated vegetables into a classic meat sauce, enriching flavor and adding extra nutrients. This recipe combines minced beef with tomatoes, mushrooms, zucchini, carrots, and celery, simmered to perfection and served over fettuccine, topped with freshly grated parmesan cheese. Perfect for a family dinner that sneaks in additional veggies!
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 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
Serving
- 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 2 tablespoons of extra-virgin olive oil in a large, heavy-based frying pan over medium-high heat. Add the finely diced onion and cook, stirring occasionally, for 1–2 minutes until slightly softened.
- Add celery, carrot, and zucchini – Add the finely diced celery, grated carrots, grated zucchini, and ½ teaspoon of sea salt flakes to the pan. Cook, stirring frequently, for 4–5 minutes until the vegetables soften but do not brown. The salt helps draw out moisture for softening.
- Add mushrooms and garlic – Stir in the finely diced mushrooms and freshly minced garlic. Continue to cook, stirring for 2–3 minutes, until the mushrooms soften and release their moisture.
- Add the beef mince – Add the 500 g minced beef to the pan. Cook over medium-high heat, stirring and breaking it up for 2–3 minutes until the meat is browned evenly.
- Add tomato paste and liquids – Stir in 2 tablespoons of tomato paste thoroughly to coat the beef mixture. Immediately add the 700 g passata, 2 cups beef stock, 2 bay leaves, 1 teaspoon caster sugar, and freshly cracked black pepper. Stir to combine and bring the mixture to a simmer.
- Simmer the sauce – Reduce the heat to medium-low. Cover the pan with a lid slightly ajar to allow steam to escape. Simmer gently for 25–30 minutes, stirring occasionally, until the sauce thickens and the flavors meld together. Adjust salt and pepper as needed.
- Prepare pasta – While the sauce simmers, cook 400 g fettuccine or your preferred pasta according to the packet instructions. Drain once cooked.
- Combine pasta and sauce – Remove the bay leaves from the sauce. Toss the cooked pasta into the sauce using tongs until well coated.
- Serve – Serve the hidden veggie bolognese immediately topped with ½ cup (50 g) freshly grated parmesan cheese for a rich finishing touch.
Notes
- For a leaner option, substitute the minced beef with lean turkey or chicken mince.
- The grated vegetables can be varied according to preference; finely chopped spinach or bell peppers also work well.
- The sugar balances the acidity in the tomatoes but can be omitted or substituted with a natural sweetener if preferred.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 1 month.
- Use gluten-free pasta to make the dish gluten free.
