Description
A flavorful and hearty Hidden Veggie Bolognese that cleverly incorporates grated vegetables into a classic meat sauce, making it a nutritious meal perfect for the whole family. This recipe uses a combination of onion, celery, carrots, zucchini, and mushrooms cooked slowly with minced beef in a rich tomato and beef stock base. Served over fettuccine and topped with freshly grated parmesan, it’s a satisfying dish that balances robust flavors with wholesome ingredients.
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 teaspoon sea salt flakes, plus extra to taste
- 200 g (7 oz) mushrooms, finely diced (Swiss brown recommended)
- 1 teaspoon freshly minced garlic
Main ingredients
- 500 g (1 lb 2 oz) minced (ground) beef
- 2 tablespoons tomato paste (concentrated puree)
- 700 g (1 lb 9 oz) passata
- 2 cups (500 ml) beef stock
- 2 bay leaves (dry or fresh)
- 1 teaspoon caster (superfine) sugar
- Freshly cracked black pepper, to taste
To serve
- 400 g (14 oz) fettuccine (or pasta of choice), cooked as per packet instructions
- ½ cup (50 g) freshly grated parmesan
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.
- Add more vegetables – Stir in the celery, grated carrot, grated zucchini, and ½ teaspoon of sea salt. Cook, stirring, for 4–5 minutes until the vegetables have softened but not browned. The salt helps draw out moisture to soften them.
- Add mushrooms and garlic – Add the finely diced mushrooms and freshly minced garlic. Continue cooking for 2–3 minutes, stirring often, until the mushrooms soften.
- Add the beef – Add the minced beef to the pan and cook, stirring frequently, for 2–3 minutes until the meat is browned evenly.
- Add tomato paste and liquids – Stir through the tomato paste to coat the mixture thoroughly. Immediately add the passata, beef stock, bay leaves, caster sugar, and season with salt and freshly cracked black pepper to taste. Bring the mixture gently to a simmer.
- Simmer the sauce – Reduce the heat to medium–low and cover the pan with the lid slightly ajar. Let the sauce simmer gently for 25–30 minutes, stirring occasionally, until the sauce has thickened and flavors are well developed.
- Toss with pasta and serve – Remove the bay leaves from the sauce. Toss the cooked fettuccine through the bolognese sauce using tongs for even coverage. Serve immediately, sprinkled generously with freshly grated parmesan cheese.
Notes
- You can substitute beef with ground turkey or lamb if preferred.
- Grating the vegetables allows them to blend into the sauce, perfect for picky eaters or adding extra nutrients.
- Use low-sodium beef stock to control the saltiness of the sauce.
- For a richer flavor, simmer longer, up to 40 minutes, but keep an eye to avoid burning.
- The parmesan topping can be omitted for a dairy-free version.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
