Description
This Hidden Veggie Bolognese recipe is a flavorful, hearty Italian-inspired meat sauce that cleverly incorporates grated vegetables into the sauce for added nutrition and moisture. Perfectly simmered with minced beef, mushrooms, and a rich tomato base, this comforting dish is served over fettuccine and topped with freshly grated parmesan for an irresistible 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
Protein and Sauces
- 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 the packet instructions
- ½ cup (50 g) freshly grated parmesan, to serve
Instructions
- Cook the veggies – Heat the extra-virgin olive oil in a large, heavy-based frying pan over medium-high heat to prepare for sautéing the vegetables.
- Sauté onion – Add the finely diced onion to the pan and cook, stirring continuously, for 1–2 minutes until the onion is slightly softened and translucent.
- Add celery, carrot, zucchini, and salt – Stir in the diced celery, grated carrots, grated zucchini, and ½ teaspoon sea salt flakes. Cook for 4–5 minutes while stirring to soften the vegetables without browning. The salt helps draw out moisture from the veggies.
- Add mushrooms and garlic – Add the finely diced mushrooms and minced garlic to the pan, cooking and stirring for 2–3 minutes until the mushrooms soften and release their moisture.
- Brown the beef – Add the minced beef to the pan and cook it while stirring for 2–3 minutes until the meat is evenly browned and no longer pink.
- Add tomato paste and liquids – Stir in the tomato paste to coat the beef and vegetable mixture, then immediately pour in the passata, beef stock, and add the bay leaves, caster sugar, and season with salt and freshly cracked black pepper to taste.
- Simmer the sauce – Reduce the heat to medium-low and cover the pan with the lid slightly ajar to allow steam to escape. Let the sauce simmer gently for 25–30 minutes, stirring occasionally, until the sauce thickens and flavors meld together.
- Combine pasta and sauce – Remove the bay leaves from the sauce. Using tongs, toss the cooked fettuccine through the sauce ensuring each strand is well coated.
- Serve – Plate the pasta and sauce, then generously sprinkle freshly grated parmesan on top before serving.
Notes
- You can use any type of pasta you prefer, such as spaghetti or penne, instead of fettuccine.
- For a leaner option, substitute ground turkey or chicken in place of the beef.
- The grated vegetables add moisture and nutrition, making this a great way to incorporate hidden veggies into a comforting dish.
- If the sauce becomes too thick during simmering, add a splash of water or extra beef stock to adjust consistency.
- Leftover sauce can be refrigerated for up to 3 days or frozen for up to 3 months.
