Description
A rich, hearty bolognese sauce loaded with hidden vegetables that blend seamlessly into the base for extra nutrition and flavor. This easy, family-friendly dish is perfect for weeknights, meal prep, or freezing for later.
Ingredients
2 tbsp 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 (or 2 small zucchini), peeled and grated
1/2 tsp sea salt flakes, plus extra to taste
200 g (7 oz) mushrooms, finely diced (Swiss brown or similar)
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
400 g (14 oz) fettuccine or pasta of choice, cooked per packet instructions
1/2 cup (50 g) freshly grated parmesan, to serve
Instructions
- Heat olive oil in a large, heavy-based frying pan over medium–high heat. Add onion and cook for 1–2 minutes until softened.
- Stir in celery, carrot, zucchini, and salt. Cook for 4–5 minutes until vegetables are tender and moisture has released.
- Add mushrooms and garlic, cooking for 2–3 minutes until mushrooms soften.
- Add ground beef and cook for 2–3 minutes, breaking it up with a spoon until browned.
- Stir through tomato paste, then add passata, beef stock, bay leaves, sugar, and black pepper. Bring to a gentle simmer.
- Reduce heat to medium–low, cover with lid slightly ajar, and cook for 25–30 minutes, stirring occasionally, until sauce thickens.
- Remove bay leaves and adjust seasoning to taste.
- Toss sauce through freshly cooked pasta and serve with grated parmesan.
Notes
Swap beef for chicken, or a mix of meats for variety.
For a vegetarian version, use canned lentils and vegetable stock instead of meat and beef stock.
Add extra vegetables like spinach, bell peppers, or eggplant for more nutrition.
The sauce thickens as it cools—add a splash of stock or water when reheating if needed.
Freezes well for up to 3 months; store pasta separately for best texture.
Nutrition
- Serving Size: 1 plate (approx. 400 g with pasta)
- Calories: 480
- Sugar: 9 g
- Sodium: 780 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 6 g
- Protein: 30 g
- Cholesterol: 65 mg
