Description
This Hidden Veggie Bolognese is a nutritious twist on the classic Italian meat sauce, incorporating finely diced and grated vegetables to boost flavor and health benefits without compromising the rich, comforting taste. Perfectly simmered in a rich tomato and beef stock sauce, it’s served over tender fettuccine and topped with freshly grated parmesan for a delicious family-friendly meal.
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
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 finely diced onion and cook, stirring, for 1–2 minutes until slightly softened.
- Sauté vegetables – Add the celery, grated carrot, grated zucchini, and ½ teaspoon of sea salt. Cook, stirring occasionally for 4–5 minutes until the vegetables have softened. The salt helps draw out moisture to soften the vegetables without browning.
- Add mushrooms and garlic – Stir in the finely diced mushrooms and freshly minced garlic, cooking for 2–3 minutes until the mushrooms have softened.
- Brown the beef – Add the minced beef to the pan and cook, stirring continuously for 2–3 minutes until the meat is browned evenly.
- Add tomato paste and liquids – Stir through the tomato paste to coat the meat and vegetables, then immediately pour in the passata, beef stock, bay leaves, sugar, and season with salt and freshly cracked black pepper to taste. Stir well to combine and bring the mixture to a simmer.
- Simmer the sauce – Reduce the heat to medium–low and cover the pan with the lid slightly ajar to allow some steam to escape. Let the sauce simmer gently for 25–30 minutes, stirring occasionally until it thickens and the flavors meld beautifully.
- Combine with pasta and serve – Remove and discard the bay leaves. Toss the cooked fettuccine through the thickened sauce using tongs to coat the pasta evenly. Serve immediately, topped with freshly grated parmesan cheese.
Notes
- Using finely diced and grated vegetables in this recipe boosts nutrition and adds moisture and natural sweetness without overpowering the classic Bolognese flavor.
- Be sure to salt the vegetables early to help draw out moisture and allow them to soften properly.
- You can substitute fettuccine with any pasta of your choice such as spaghetti, penne, or rigatoni.
- The simmering step is crucial as it thickens the sauce and develops depth of flavor.
- Leftover sauce can be refrigerated for up to 3 days or frozen for up to 2 months.
