Description
A hearty and nutritious Hidden Veggie Bolognese incorporating finely diced and grated vegetables to boost flavor and nutrition. This classic Italian meat sauce is simmered to perfection with beef mince, vegetables, tomato passata, and rich stock, served over your favorite pasta and topped with freshly grated parmesan.
Ingredients
Scale
Vegetables
- 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
- ½ tsp sea salt flakes, plus extra to taste
Meat and Sauces
- 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
- 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. Add the finely diced onion and cook, stirring, for 1–2 minutes until slightly softened. Next, add the celery, grated carrot, grated zucchini, and ½ teaspoon of sea salt flakes. Cook for 4–5 minutes, stirring occasionally, until the vegetables soften without browning. The salt helps draw out moisture to speed softening.
- Add mushrooms and garlic: Stir in the finely diced mushrooms and freshly minced garlic. Cook for 2–3 minutes until the mushrooms have softened and released their moisture.
- Brown the beef mince: Add the minced beef to the pan and cook, stirring continuously, for 2–3 minutes until the mince has browned evenly.
- Add tomato paste and liquids: Stir through the tomato paste until well combined, then immediately pour in the passata, beef stock, add bay leaves, caster sugar, and season with extra salt and freshly cracked black pepper to taste. Bring the mixture to a gentle simmer.
- Simmer the sauce: Reduce the heat to medium–low, cover the pan with the lid slightly ajar, and let the sauce simmer gently for 25–30 minutes, stirring occasionally. This slow simmer will thicken the sauce and allow the flavors to meld beautifully.
- Serve: Remove and discard the bay leaves. Toss the cooked fettuccine (or your preferred pasta) through the thickened sauce using tongs to ensure even coverage. Serve immediately, sprinkled generously with freshly grated parmesan cheese.
Notes
- You can substitute beef mince with ground turkey or chicken for a leaner option.
- Grating the vegetables finely ensures they cook evenly and blend seamlessly into the sauce, great for picky eaters.
- Using fresh herbs like basil or oregano can add extra flavor if desired.
- Leftover Bolognese sauce keeps well refrigerated for up to 3 days and freezes beautifully for up to 3 months.
- For gluten-free diet, use gluten-free pasta.
