Description
This Hidden Veggie Bolognese is a delicious and nutritious twist on the classic Italian meat sauce. Packed with finely diced and grated vegetables like zucchini, carrots, celery, mushrooms, and onions, this recipe cleverly incorporates extra nutrition without sacrificing flavor. Simmered in a rich tomato and beef stock base with fragrant bay leaves and garlic, it makes a hearty sauce perfect for tossing with fettuccine or your favorite pasta. Finished with freshly grated parmesan, it’s a family-friendly meal that’s easy to prepare in under an hour.
Ingredients
Scale
Sauce Ingredients
- 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
- 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 & 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 occasionally, for 1–2 minutes until slightly softened.
- Add celery, carrot, zucchini, and salt – Stir in the diced celery, grated carrot, grated zucchini, and ½ teaspoon of sea salt. Cook for 4–5 minutes, stirring regularly, until the vegetables have softened. The salt helps draw out moisture, softening the veggies without browning them.
- Add mushrooms and garlic – Mix in the diced mushrooms and minced garlic, cooking for another 2–3 minutes until the mushrooms soften and release their moisture.
- Brown the beef – Add the minced beef to the pan, breaking it up with a spoon, and cook for 2–3 minutes until browned all over.
- Add tomato paste and liquids – Stir through the tomato paste to coat the meat and vegetables. Immediately add the passata, beef stock, bay leaves, caster sugar, and season with salt and freshly cracked black pepper to taste. Bring the mixture to a simmer.
- Simmer the sauce – Reduce the heat to medium–low and cover the pan with the lid slightly ajar. Let it simmer gently for 25–30 minutes, stirring occasionally, until the sauce thickens and the flavors meld together.
- Toss sauce with pasta and serve – Remove and discard the bay leaves. Combine the cooked pasta with the sauce using tongs to coat thoroughly. Serve hot, sprinkled generously with freshly grated parmesan cheese.
Notes
- To make this recipe gluten free, substitute the pasta with gluten-free noodles.
- You can swap minced beef for ground turkey or a plant-based mince for variation.
- Make sure to grate the zucchini and carrots finely so they melt seamlessly into the sauce.
- If you prefer a thicker sauce, simmer uncovered for the last 10 minutes.
- This sauce can be refrigerated for up to 3 days or frozen for up to 3 months.
