Description
This Hidden Veggie Bolognese is a delicious, hearty Italian-inspired meat sauce packed with finely diced and grated vegetables, making it a nutritious way to add extra veggies to your meal. It features a rich combination of onion, celery, carrot, zucchini, mushrooms, and minced beef simmered slowly in a savory tomato and beef stock base, served over your choice of pasta and topped with freshly grated parmesan for a comforting and flavorful dinner.
Ingredients
Scale
Vegetables and Meat
- 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)
- 1 tsp freshly minced garlic
- 500 g (1 lb 2 oz) minced (ground) beef
Sauce and Seasonings
- 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 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 diced onion and cook, stirring occasionally, for 1–2 minutes until slightly softened.
- Add remaining vegetables – Add the finely diced celery, grated carrot, grated zucchini, and ½ teaspoon of sea salt. Cook, stirring frequently, for 4–5 minutes until the vegetables have softened. The salt helps draw out moisture and prevent browning, promoting even softening.
- Add mushrooms and garlic – Stir in the finely diced mushrooms and freshly minced garlic. Continue to cook for 2–3 minutes, stirring, until the mushrooms release their moisture and soften significantly.
- Cook the beef – Add the minced beef to the pan and cook, stirring often, for 2–3 minutes until the meat is browned evenly and no longer pink.
- Combine sauce ingredients – Stir through the tomato paste to coat the meat and vegetables. Immediately add the passata, beef stock, bay leaves, caster sugar, and season with additional salt and freshly cracked black pepper to taste. Stir well 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 into a rich and hearty consistency.
- Serve – Remove the bay leaves from the sauce. Toss the cooked fettuccine or pasta of choice through the sauce using tongs to coat evenly. Serve hot, topped generously with freshly grated parmesan cheese.
Notes
- Using salt early with vegetables helps draw out moisture and ensures they soften without browning.
- Grating the vegetables like carrots and zucchini helps them blend seamlessly into the sauce and adds hidden nutrients.
- Swiss brown mushrooms add a deep, earthy flavor, but you can swap with cremini or button mushrooms.
- If you prefer a vegetarian version, substitute minced beef with finely chopped mushrooms or plant-based mince and replace beef stock with vegetable stock.
- Simmering the sauce gently thickens it and develops deeper flavors—do not rush by turning up heat.
