Description
This Hidden Veggie Bolognese recipe is a delicious and nutritious take on the classic Italian meat sauce, packed with finely diced and grated vegetables to boost the flavor and add hidden nutrients. Perfectly simmered with minced beef, mushrooms, and rich passata, this sauce is served over tender fettuccine and topped with plenty of freshly grated parmesan for a comforting family 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 preferred)
- 1 tsp freshly minced garlic
Meat and Sauce
- 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.
- Add celery, carrot, and zucchini – Stir in 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 for proper softening.
- Add mushrooms and garlic – Add the finely diced mushrooms and minced garlic to the pan. Continue cooking for 2–3 minutes, stirring, until the mushrooms soften and release their moisture.
- Brown the beef – Add the minced beef to the pan and cook while stirring for 2–3 minutes, breaking up the meat until it is browned evenly.
- Add tomato paste and liquids – Stir in the tomato paste, then quickly add the passata, beef stock, bay leaves, caster sugar, and season with salt and freshly cracked black pepper to taste. Mix well to combine.
- Simmer the sauce – Reduce the heat to medium–low, cover the pan with the lid slightly ajar to allow steam to escape, and simmer the sauce for 25–30 minutes. Stir occasionally until the sauce thickens to a rich consistency.
- Toss with pasta and serve – Remove the bay leaves from the sauce. Toss the cooked fettuccine through the sauce using tongs to coat the pasta evenly. Serve immediately, generously sprinkled with freshly grated parmesan cheese.
Notes
- Using the vegetables finely diced or grated helps them blend seamlessly into the sauce, enhancing flavor and nutrition without changing texture.
- Salt added early in the vegetable cooking stage draws out moisture and ensures the veggies soften rather than brown.
- You can substitute fettuccine with any pasta of your choice.
- For a more intense flavor, use fresh bay leaves if available.
- Leftover sauce can be refrigerated for up to 3 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
