Description
A hearty and delicious Hidden Veggie Bolognese packed with finely grated vegetables and mushrooms, simmered with minced beef and rich tomato sauce, served over fettuccine and topped with freshly grated parmesan. This comforting Italian classic is a perfect way to sneak extra veggies into your meal without compromising on flavor.
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 & 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 olive oil in a large, heavy-based frying pan over medium–high heat. Add the finely diced onion and cook, stirring frequently, for 1–2 minutes until slightly softened.
- Soften additional vegetables – Add the finely diced celery, grated carrots, grated zucchini, and ½ teaspoon of sea salt. Cook, stirring often, for 4–5 minutes until the vegetables are softened but not browned. The salt helps draw out moisture to aid this process.
- Add mushrooms and garlic – Stir in the finely diced mushrooms and freshly minced garlic. Cook for another 2–3 minutes, continuing to stir, until the mushrooms have softened and their moisture has evaporated.
- Brown the beef – Add the minced beef to the pan and cook, stirring and breaking it apart, for 2–3 minutes until browned and no longer pink.
- Add tomato paste and liquids – Mix through the tomato paste until evenly distributed. Quickly add the passata, beef stock, bay leaves, caster sugar, and season with additional salt and freshly cracked black pepper to taste. Stir everything together and bring the mixture to a simmer.
- Simmer the sauce – Reduce heat to medium–low. Cover the pan with the lid slightly ajar to allow some steam to escape. Let the sauce simmer gently for 25–30 minutes, stirring occasionally, until it thickens and the flavors meld.
- Serve – Remove the bay leaves from the sauce. Toss the cooked fettuccine with the Bolognese sauce using tongs to coat the pasta evenly. Serve immediately with a generous sprinkle of freshly grated parmesan on top.
Notes
- Grating the vegetables finely ensures they cook quickly and blend seamlessly into the sauce, adding nutrition and moisture without overpowering the beef flavor.
- Using sea salt flakes during vegetable cooking helps to draw out moisture, which prevents browning and aids softening.
- You can substitute beef with ground turkey or plant-based mince for a lighter or vegetarian alternative, adjusting cooking times as needed.
- For a richer sauce, you may add a splash of red wine along with the passata and stock during step 5.
- This Bolognese freezes well—cool completely and freeze in airtight containers for up to 3 months.
- Choose your favorite pasta shape to serve; longer pasta like spaghetti or tagliatelle also work beautifully.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
