Hidden Vegetable Bolognese {With 5 Different Veg}

5 from 1 vote

Easy hidden vegetable bolognese recipe with rich beef sauce. A healthy, family-friendly dinner packed with five veggies and classic comfort flavour.

Prep Time10

Cook Time32

Total Time42

Allergen: Celery, Fish, Gluten

Servings: servings

Calories: 488kcal

Heat 1 tablespoon Olive oil in a large pan over a low heat and add 1 Onion (finely diced). Cook for 3 minutes.
Add 3 Garlic cloves (crushed), 2 Carrots, 1 Courgette (zucchini) and 100 g Mushrooms (all grated) and 1 rib Celery (finely diced). Cook for 4-5 minutes until softened.
Add 500 g Lean beef mince. Break it down with a wooden spoon and brown for 3-4 minutes.
Add 500 g Passata, 300 ml Beef stock, 1 tablespoon Italian seasoning, 2 tablespoon Tomato puree and 2 tablespoon Worcestershire sauce.
Continue to cook over a low heat for 25-30 minutes, until the sauce has thickened.
After the meat sauce has been cooking for about 10 minutes, put 450 g Linguine on to cook.
Drain the cooked pasta and add it to the cooked meat sauce. Toss well to coat the pasta. Serve with grated Parmesan (optional).

Grating the vegetables finely is what makes this recipe work so well. You could use a grater attachment on a food processor to make this is even easier.
Do not rush the step where the vegetables cook down. This helps avoid a watery sauce.
This cooks low and slow at the end. It gives the sauce time to thicken and allows all the ingredients to come together properly - don't rush it.
If the sauce becomes a little too thick, stir in a small splash of water or a little extra stock. If it looks too thin, leave it uncovered for the last few minutes of cooking.
For a little extra richness, you could add a splash of milk during the simmering stage, which gives a softer, more traditional Bolognese-style finish.

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