Description
A hearty and flavorful Hidden Veggie Bolognese packed with finely diced vegetables and minced beef, simmered in a rich tomato and beef stock sauce, served over tender fettuccine and garnished with freshly grated parmesan. This recipe cleverly incorporates extra vegetables to boost nutrition and flavor without compromising the classic Bolognese taste.
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 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 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 the olive oil in a large, heavy-based frying pan over medium–high heat. Add the finely diced onion and stir for 1–2 minutes until slightly softened.
- Sauté the vegetables – Add the diced celery, grated carrot, grated zucchini, and ½ teaspoon sea salt flakes. Cook, stirring frequently for 4–5 minutes until the vegetables have softened without browning, thanks to the salt drawing out moisture.
- Add mushrooms and garlic – Stir in the finely diced mushrooms and freshly minced garlic, cooking for 2–3 minutes until the mushrooms soften.
- Brown the beef mince – Add the minced beef to the pan and cook, stirring continuously for 2–3 minutes until the meat is browned evenly.
- Incorporate tomato paste and liquids – Stir in the tomato paste thoroughly, then add the passata, beef stock, bay leaves, caster sugar, and season with salt and freshly cracked black pepper. Bring the mixture to a simmer.
- Simmer the sauce – Reduce heat to medium–low, cover the pan with the lid slightly open, and let the sauce simmer gently for 25–30 minutes, stirring occasionally until the sauce thickens and flavors meld.
- Finish and serve – Remove the bay leaves from the sauce. Toss the cooked fettuccine through the Bolognese sauce using tongs, ensuring the pasta is well coated. Serve immediately, sprinkled with freshly grated parmesan.
Notes
- Use sea salt flakes during vegetable cooking to help draw out moisture and soften the vegetables without browning.
- Grating zucchini and carrots helps them blend seamlessly into the sauce, adding nutrition and moisture.
- Allow the sauce to simmer with the lid ajar to achieve a thicker consistency.
- Bay leaves are for flavor; always remove them before serving.
- Freshly grated parmesan adds a rich, savory finishing touch.
- You can substitute fettuccine with any pasta shape you prefer.
