Description
A hearty and nutritious Hidden Veggie Bolognese that cleverly incorporates finely diced and grated vegetables into a classic meaty sauce. This recipe boosts the vegetable content while maintaining the rich, comforting flavors of traditional Bolognese. Perfectly simmered for 30 minutes and served over fettuccine, it’s a satisfying dish that sneaks in veggies to delight the whole family.
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 Liquids
- 2 tablespoons extra-virgin olive oil
- 500 g (1 lb 2 oz) minced (ground) beef
- 700 g (1 lb 9 oz) passata
- 2 cups (500 ml) beef stock
- 2 bay leaves (dry or fresh)
Other Ingredients
- 2 tbsp tomato paste (concentrated puree)
- 1 tsp caster (superfine) sugar
- Freshly cracked black pepper, to taste
- 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 2 tablespoons of 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.
- Softening vegetables – Add the diced celery, grated carrot, grated zucchini, and ½ teaspoon sea salt flakes. Stir and cook for 4–5 minutes until softened, ensuring not to brown them. The salt helps draw out moisture for quicker softening.
- Add mushrooms and garlic – Stir in the diced mushrooms and minced garlic. Cook for 2–3 minutes until the mushrooms soften and release their moisture.
- Brown the beef – Add 500 g 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 2 tablespoons tomato paste, then immediately add 700 g passata, 2 cups beef stock, 2 bay leaves, 1 teaspoon caster sugar, and freshly cracked black pepper and salt to taste. Bring the mixture to a gentle simmer.
- Simmer the sauce – Reduce the heat to medium–low and cover the pan with the lid slightly ajar. Let the sauce gently simmer for 25–30 minutes, stirring occasionally, until thickened and rich in flavor.
- Combine with pasta and serve – Remove the bay leaves and toss the cooked fettuccine into the sauce using tongs to coat thoroughly. Serve hot, sprinkled generously with freshly grated parmesan cheese.
Notes
- Use sea salt flakes instead of regular table salt to better draw out moisture from the vegetables and soften them without browning.
- Peeling and grating zucchini helps it blend seamlessly into the sauce without overwhelming the texture.
- For a leaner option, substitute minced beef with lean turkey or chicken mince.
- Leftover sauce freezes well for up to three months.
- If you want a richer flavor, finish the sauce with a splash of cream or a knob of butter before serving.
