Description
This Hidden Veggie Bolognese is a hearty and flavorful Italian-inspired pasta sauce packed with finely grated and chopped vegetables like zucchini, carrot, celery, and mushrooms, blended seamlessly with ground beef or turkey to boost nutrition without compromising taste. Simmered gently on the stovetop with classic herbs, crushed tomatoes, and a splash of red wine and broth, it makes a comforting, family-friendly main course perfect for weeknight dinners. The sauce is finished with a touch of milk or cream for richness and served over al dente spaghetti, garnished with Parmesan and fresh herbs.
Ingredients
Scale
Vegetables & Aromatics
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 carrot, finely grated
- 1 zucchini, finely grated
- 1 celery stalk, finely chopped
- 1 cup mushrooms, finely chopped
Meat & Dairy
- 8 ounces ground beef or ground turkey
- 1/4 cup milk or cream
- Grated Parmesan cheese, optional for garnish
Liquids & Sauces
- 1 tablespoon olive oil
- 1 can (14 ounces) crushed tomatoes
- 2 tablespoons tomato paste
- 1/4 cup red wine (optional)
- 1/2 cup beef or vegetable broth
Herbs & Spices
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Others
- 12 ounces spaghetti or your favorite pasta
- Fresh basil or parsley for garnish
Instructions
- Heat and Sauté Aromatics: Heat olive oil in a large skillet or saucepan over medium heat. Add the finely chopped onion and minced garlic, cooking until soft and fragrant, about 3 minutes.
- Cook Vegetables: Stir in the grated carrot, grated zucchini, chopped celery, and finely chopped mushrooms. Cook for an additional 5 minutes until the vegetables soften and release their flavors.
- Brown the Meat: Add the ground beef or turkey to the skillet. Use a spoon to break it apart and cook until browned and no longer pink, ensuring even browning throughout.
- Add Tomato Paste and Herbs: Stir in the tomato paste and cook for 1 to 2 minutes to deepen the flavor. Then, add the crushed tomatoes, dried oregano, dried basil, dried thyme, salt, and black pepper, mixing well.
- Add Liquids and Simmer: Pour in the optional red wine and the broth. Raise the heat to bring the mixture to a gentle simmer. Once simmering, reduce the heat to low, cover the pan, and let it cook gently for 25 to 30 minutes, stirring occasionally to prevent sticking.
- Finish with Milk or Cream: Towards the end of cooking, stir in the milk or cream to add richness and balance the acidity of the tomatoes.
- Cook Pasta: While the sauce simmers, cook the spaghetti according to package instructions until al dente. Drain well.
- Serve and Garnish: Plate the cooked pasta and top generously with the hidden veggie Bolognese sauce. Garnish with grated Parmesan cheese and fresh basil or parsley if desired. Serve hot for a comforting, nutritious meal.
Notes
- For a vegetarian version, substitute the ground meat with lentils or textured vegetable protein and use vegetable broth.
- Feel free to swap or add other finely chopped or grated vegetables such as bell peppers or spinach to increase veggie intake.
- The milk or cream mellows the tomato acidity; non-dairy milk can be used for a dairy-free alternative.
- Leftover sauce freezes well and reheats quickly, making it ideal for meal prep and quick weeknight dinners.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
