A rich, veggie-loaded bolognese that even the fussiest eaters won’t notice is packed with goodness. Big flavour, no veggie complaints.
You know the weeknight drill – it’s 5.30 pm, the kids are fighting over who gets the blue plate, and you can tell they’re in the mood to complain over any suspicious-looking green bits in their food. That’s when this Hidden Veggie Bolognese steps in. It looks and tastes like the classic everyone knows and loves, but it’s sneakily loaded with extra vegetables that melt right into the sauce.
Whether you’re trying to hide veggies from a picky eater or just pack more fibre and nutrients into your everyday meals, this one’s a quiet achiever. My kids genuinely love vegetables and I still serve this with a big bowl of greens on the side – but it’s nice to get an extra boost in wherever I can.
This one isn’t a throw-it-all-in-and-hope-for-the-best kind of bolognese. The steps matter. Taking the time to soften the vegetables in stages (especially with a pinch of salt to help them soften) builds a depth of flavour you can actually taste. And choosing the right veggies matters too – the sweet earthiness of carrots and zucchini (courgettes), the umami from mushrooms, and even the celery – it all works together to add richness without giving away the secret.
The result? A thick, glossy sauce that clings to pasta like it was made to be there – because it was. It’s freezer-friendly, fussy-eater approved, and a quiet little win when you’re trying to get more veggies into family meals without turning dinner into a debate.
Are there any vegetables that don’t work in this bolognese?
It’s personal preference, but I tend to avoid strong-tasting cruciferous vegetables like broccoli, cauliflower or cabbage – they can overpower the sauce and give off a sulphuric flavour when cooked down. I also skip capsicum (bell pepper) because it makes the sauce taste more like a pasta bake than a bolognese.
Can I make this vegetarian?
Absolutely. Swap the beef for 800 g (1 lb 12 oz) tinned drained, rinsed brown lentils. Add them when the passata goes in. You’ll still get the richness and body, plus an extra veggie bonus.
What pasta is best to use?
We love it with fettuccine, but it also works with spaghetti, rigatoni or any shape that holds sauce well. Short pasta is great for little kids too.
What can I serve it with?
Garlic bread, a crisp salad or steamed green beans are all great sides. But, as this dish contains extra veggies it’s hearty enough on its own.
Can I double it?
Yes, and I often do. This recipe freezes beautifully, so it’s worth making extra if you’ve got a big pan. Just make sure to simmer it long enough so the extra liquid reduces down.
Can I blend or food process the vegetables?
Chopping can feel like a chore. While you can use a food processor to speed things up, I don’t recommend blending all the vegetables together. (I’ve tried, and it was a textural disaster – it took forever to cook down and made a huge mess. Think watery vegetable splatter everywhere! When everything’s pureed at once, the base becomes too wet and struggles to caramelise, which means you lose out on flavour. The sauce can end up mushy instead of rich and layered.
If you want to save time, here’s the best way to do it. Blitz each vegetable separately (onion, then celery, then carrots, then zucchini/courgettes, then mushrooms) and add them to the pan in the order the recipe instructs. This way, the moisture cooks off in stages and each vegetable gets a chance to soften properly. Still fast – just better results.
Personally, I stick to a knife and box grater. It’s less mess, easier to clean, and often faster than washing up the food processor.
If you loved Hidden Veggie Bolognese, I think you’ll love:
Cheeseburger Pasta
Creamy Sausage Pasta
Cottage Pie
Bolognese Sauce
Beef Ragu
Hidden Veggie Bolognese
This Hidden Veggie Bolognese is a fast, flavour-packed dinner loaded with hidden vegetables that melt into the sauce. With simple steps that build rich flavour, it’s perfect for busy weeknights, meal prep Sundays, or freezer-stash building.
- Total Time: 50 mins
- Yield: Serves 4–6 1x
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 (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
- 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
Instructions
- Heat the oil in a large, heavy-based frying pan over medium–high heat.
- Add the onion and cook, stirring, for 1–2 minutes until slightly softened.
- Add the celery, carrot, zucchini and ½ teaspoon of salt. Cook, stirring, for 4–5 minutes until softened. Don’t skip the salt – it draws out moisture and helps the veggies soften without browning.
- Add the mushrooms and garlic and cook, stirring, for 2–3 minutes, or until the mushrooms have softened.
- Add the beef mince and cook, stirring, for 2–3 minutes, until browned.
- Stir through the tomato paste, then immediately add the passata, beef stock, bay leaves, caster sugar and salt and pepper to taste. Bring to a simmer.
- Reduce the heat to medium–low and cover, with the lid ajar. Simmer for 25–30 minutes, stirring occasionally, until the sauce has thickened.
- Remove the bay leaves. Toss the cooked pasta through the sauce using tongs and serve sprinkled with the parmesan.
Notes
Note 1 – You can use up to 800 g (1 lb 12 oz) of minced (ground) beef, pork or chicken in this recipe (or a mixture of any of these if you prefer), if you want to increase the overall protein in the recipe. You can also add up to 800 g (1 lb 12 oz) tinned drained, rinsed lentils at the same time as the passata. They will melt into the sauce as it cooks.
Make ahead
Make the full sauce ahead of time (without the pasta) and store it in an airtight container in the fridge for up to 3 days. When you’re ready to serve, reheat gently on the stovetop or in the microwave, adding a splash of water to loosen if needed. Cook the pasta fresh and toss it through the hot sauce before serving.
To freeze – Let the sauce cool completely, then portion it into airtight containers or freezer bags (flatten bags for easy stacking). Label and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Leftovers
Fridge – Store the sauce and pasta separately in airtight containers for up to 3 days. If stored together the pasta may absorb the sauce and soften slightly, but it will still be delicious.
Freezer – Freeze the sauce on its own (not with the pasta) for best texture. Store in labelled airtight containers or reusable freezer bags for up to 3 months.
To thaw – Thaw in the fridge overnight or use the microwave defrost setting.
To reheat – Reheat the sauce in the microwave in 30-second bursts, stirring between each burst, or gently on the stovetop with a splash of water to loosen.
- Prep Time: 10 mins
- Cook Time: 40 mins
- Category: Beef
- Method: Stovetop
- Cuisine: Modern Australian
