Why You’ll Love This Recipe

I love this bolognese because it’s a comforting classic with a twist—packed with veggies that blend into the sauce so even picky eaters won’t notice. It’s full of deep, savory flavor thanks to a few simple cooking steps that bring out the best in every ingredient. Whether I’m making it for the family or prepping meals for the week, this sauce always turns out rich, hearty, and satisfying.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

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 (I used Swiss brown)
1 tsp freshly minced garlic
500 g (1 lb 2 oz) minced (ground) beef (see note 1)
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
400 g (14 oz) fettuccine (or pasta of choice), cooked as per the packet instructions
½ cup (50 g) freshly grated parmesan, to serve

Directions

I start by heating the olive oil in a large, heavy-based frying pan over medium–high heat. I add the onion and cook for 1–2 minutes until it begins to soften. Then, I stir in the celery, carrot, zucchini, and salt, cooking for 4–5 minutes until the vegetables are tender. The salt helps draw out the moisture, allowing the veggies to soften evenly.

Next, I add the mushrooms and garlic, cooking for another 2–3 minutes until the mushrooms soften. I then add the ground beef and cook for 2–3 minutes, breaking it up with a spoon until browned.

I stir through the tomato paste, then immediately pour in the passata and beef stock. I add the bay leaves, caster sugar, and a generous amount of black pepper. Once it comes to a gentle simmer, I reduce the heat to medium–low, cover the pan with the lid ajar, and let it cook for 25–30 minutes, stirring occasionally, until the sauce thickens beautifully.

Finally, I remove the bay leaves, toss the hot sauce through the freshly cooked pasta using tongs, and serve it topped with a sprinkle of parmesan.

Servings and Timing

This recipe serves 4 to 6 people and takes about 10 minutes to prep and 40 minutes to cook, for a total of 50 minutes.

Variations

I sometimes swap the beef for chicken, or a mixture of meats to change up the flavor. When I want a vegetarian version, I add drained, rinsed lentils with the passata instead of meat—they melt into the sauce perfectly. I also like to sneak in extra vegetables like spinach, capsicum, or eggplant for even more nutrition.

Storage/Reheating

I make the sauce ahead of time and store it in an airtight container in the fridge for up to 3 days. When I’m ready to serve, I reheat it gently on the stove with a splash of water to loosen it up.

For longer storage, I let the sauce cool completely, then portion it into containers or freezer bags and freeze for up to 3 months. I thaw it overnight in the fridge before reheating. I store pasta separately, since it tends to absorb the sauce if kept together. When reheating, I gently warm the sauce on the stovetop or in the microwave, adding water as needed to loosen it.

FAQs

What makes this bolognese “hidden veggie”?

All the vegetables are grated or finely chopped so they melt into the sauce as it cooks, adding nutrition without being noticeable.

Can I make it ahead of time?

Absolutely. I often make the sauce in advance—it keeps beautifully in the fridge for a few days or in the freezer for up to three months.

What type of pasta goes best with this sauce?

I like using fettuccine, spaghetti, or penne because they hold onto the sauce well.

How can I make this recipe vegetarian?

I replace the ground beef with canned lentils or finely chopped mushrooms and use vegetable stock instead of beef stock.

How do I make the sauce thicker?

I simmer it uncovered for a few extra minutes until it reaches my desired consistency.

Can I add extra vegetables?

Yes, I often toss in finely diced bell peppers, spinach, or eggplant for more variety and nutrition.

Can I use canned tomatoes instead of passata?

Yes, I can use crushed or pureed tomatoes, but the sauce may have a slightly chunkier texture.

Is this recipe freezer-friendly?

Definitely. I freeze the sauce on its own and add freshly cooked pasta when I’m ready to serve.

What should I serve with this dish?

I like to serve it with garlic bread, a fresh green salad, or steamed vegetables for a complete meal.

Conclusion

I love making this hidden veggie bolognese because it’s hearty, flavorful, and secretly packed with goodness. The vegetables blend seamlessly into the sauce, giving it depth and richness without overpowering it. It’s simple, comforting, and perfect for feeding a family or stocking the freezer for quick weeknight dinners.