Description
A hearty and flavorful Veggie Bolognese featuring a rich mixture of finely diced vegetables and minced beef simmered in a savory tomato sauce. This recipe delivers a comforting pasta meal with a fresh parmesan finish, perfect for a family dinner.
Ingredients
Scale
Vegetables and Base
- 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 (preferably Swiss brown)
- 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
To Serve
- 400 g (14 oz) fettuccine (or pasta of choice), cooked as per packet instructions
- ½ cup (50 g) freshly grated parmesan
Instructions
- Cook the veggies – Heat the olive oil in a large, heavy-based frying pan over medium–high heat. Add the diced onion and cook, stirring, for 1–2 minutes until slightly softened.
- Sauté vegetables – Add finely diced celery, grated carrot, grated zucchini, and ½ teaspoon of sea salt. Cook, stirring steadily, for 4–5 minutes until the vegetables soften and release moisture, but do not brown. The salt is key here to draw out moisture and enhance softness.
- Add mushrooms and garlic – Stir in the finely diced mushrooms and freshly minced garlic. Cook for another 2–3 minutes, stirring frequently until the mushrooms are softened and fragrant.
- Brown the beef – Add the minced beef to the pan and cook for 2–3 minutes, stirring to break up the meat, until it is evenly browned and no longer pink.
- Incorporate tomato paste – Stir the tomato paste through the browned mixture to coat all ingredients evenly and deepen the flavor.
- Add liquids and seasoning – Pour in the passata and beef stock, then add the bay leaves, caster sugar, and season with salt and freshly cracked black pepper according to your taste. Stir gently and bring the mixture to a simmer.
- Simmer the sauce – Reduce heat to medium–low and cover the pan with the lid slightly ajar. Let the sauce simmer gently for 25–30 minutes, stirring occasionally to prevent sticking and to allow the sauce to thicken and flavors to develop.
- Prepare pasta – While the sauce simmers, cook the fettuccine or your preferred pasta according to the package instructions, then drain.
- Finish and serve – Remove the bay leaves from the sauce. Toss the cooked pasta through the rich veggie bolognese sauce with tongs until evenly coated. Serve immediately, topped with freshly grated parmesan.
Notes
- You can substitute the beef with ground turkey or omit it for a vegetarian version, adjusting cooking times accordingly.
- Use freshly grated parmesan for best flavor or substitute with Pecorino Romano if preferred.
- For a thicker sauce, simmer uncovered for an additional 5-10 minutes.
- The salt in the vegetable sauté step is crucial to soften vegetables without browning.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
