Description
This hidden veggie bolognese is a flavorful and nutritious twist on the classic Italian meat sauce. Packed with finely diced and grated vegetables like onions, celery, carrots, zucchini, and mushrooms, it sneaks extra nutrients into a rich, hearty beef and tomato sauce. Perfectly simmered to develop deep flavors, this bolognese pairs wonderfully with fettuccine or your favorite pasta. Ideal for a comforting family meal that balances taste and health.
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
Meat and Base
- 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 To Serve
- 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 while stirring for 1 to 2 minutes until it is slightly softened. - Add celery, carrot, zucchini, and seasoning –
Add the diced celery, grated carrots, grated zucchini, and ½ teaspoon of sea salt flakes. Stir frequently and cook for 4 to 5 minutes until the vegetables soften. The salt helps draw out moisture and prevents browning. - Add mushrooms and garlic –
Add the finely diced mushrooms and minced garlic to the pan. Continue stirring and cooking for 2 to 3 minutes until the mushrooms soften and the aromatics are fragrant. - Add the beef –
Add the minced beef to the pan and cook, stirring to break up the meat, for 2 to 3 minutes until it browns evenly. - Incorporate tomato paste and liquids –
Stir through the tomato paste until well combined. Immediately add the passata, beef stock, bay leaves, caster sugar, and freshly cracked black pepper. Stir to mix all the ingredients. - Simmer the sauce –
Reduce the heat to medium-low and cover the pan with the lid left slightly ajar. Let the sauce simmer gently for 25 to 30 minutes. Stir occasionally until the sauce thickens and flavors meld. - Finish and serve –
Remove the bay leaves from the sauce. Toss the cooked fettuccine or pasta of choice through the bolognese sauce using tongs to coat it evenly. Serve immediately topped with freshly grated parmesan cheese.
Notes
- Using sea salt on the vegetables helps draw out moisture, which softens them without browning.
- Choose fresh or dry bay leaves for a subtle herbal note in the sauce, but remember to remove before serving.
- You can substitute fettuccine with any pasta you prefer, such as spaghetti or penne.
- If preferred, swap the ground beef with ground turkey or plant-based mince to adjust dietary preferences.
- The recipe yields about 4 generous servings, perfect for a family dinner.
