Description
A hearty and flavorful Hidden Veggie Bolognese that cleverly incorporates finely diced and grated vegetables into a classic meat sauce, perfect for adding extra nutrition and moisture. This comforting Italian-inspired dish simmers slowly to develop rich flavors, served over fettuccine and topped with freshly grated parmesan.
Ingredients
Scale
Vegetables and Herbs
- 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
- 200 g (7 oz) mushrooms, finely diced (Swiss brown recommended)
- 1 tsp freshly minced garlic
- 2 bay leaves (dry or fresh)
- ½ tsp sea salt flakes, plus extra to taste
- Freshly cracked black pepper, to taste
- 1 tsp caster (superfine) sugar
Meat and Liquids
- 2 tablespoons extra-virgin olive oil
- 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
Pasta and Garnish
- 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 cook, stirring, for 1–2 minutes until slightly softened.
- Sauté celery, carrot, and zucchini – Add the celery, grated carrots, grated zucchini, and ½ teaspoon sea salt flakes. Cook, stirring frequently, for 4–5 minutes until the vegetables soften but do not brown; the salt helps draw out moisture aiding this process.
- Add mushrooms and garlic – Stir in the diced mushrooms and minced garlic, cooking for another 2–3 minutes until the mushrooms are softened and fragrant.
- Brown the beef – Add the minced beef to the pan. Stir and cook 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, caster sugar, and season with salt and freshly cracked black pepper to taste. Bring the mixture to a gentle simmer.
- Simmer the sauce – Reduce heat to medium–low, cover the pan with the lid slightly ajar to allow steam to escape, and let the sauce simmer gently for 25–30 minutes. Stir occasionally until the sauce thickens and flavors meld.
- Toss with pasta and serve – Remove the bay leaves from the sauce. Toss the cooked fettuccine pasta directly into the sauce using tongs for even coating. Serve immediately, garnished with freshly grated parmesan cheese.
Notes
- Use sea salt flakes to help draw moisture from the vegetables, ensuring they soften rather than brown during cooking.
- Grated zucchini and carrots increase the vegetable content while maintaining a smooth sauce texture.
- Swiss brown mushrooms add a rich, earthy flavor but you can substitute with cremini or button mushrooms.
- The sauce can be made ahead and reheated gently for even better flavor melding.
- For a leaner option, substitute beef mince with turkey or chicken mince.
- Passata is a smooth tomato purée; crushed tomatoes can be used as an alternative but note a chunkier texture.
