Hidden Veggie Bolognese

Name: Hidden Veggie Bolognese
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 6
Ingredients: 3 tablespoons olive oil, divided; 8-ounces cremini mushrooms, trimmed and finely chopped; 1 medium zucchini, about 11 ounces, finely chopped; 2 teaspoon kosher salt, divided; 1 red onion, finely chopped; 1 medium carrot, finely chopped; 1 celery rib, finely chopped; 1/2 pound ground beef; 2 garlic cloves, smashed and peeled; 2 (14-ounce) cans datterini tomatoes; 1 teaspoon Calabrian chili paste, optional; 1 (2-inch) parmesan cheese rind, optional; 1/3 cup roughly chopped basil; 1 pound mezzi rigatoni pasta; 1 cup freshly grated Parmesan cheese, plus more to serve

20 MINPrep Time

1 HRCook Time

6Servings

(1)

by Giadzy

Photo Credit: Elizabeth Newman

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Bolognese is a beloved classic, but this version sneaks in extra nutrition while maintaining all the comforting flavors of the original. By combining ground beef with a medley of finely chopped vegetables, this sauce delivers the richness and heartiness you expect from bolognese, but with the nutritional boost of extra veggies. The vegetables cook down to a silky texture, making them practically invisible—perfect for picky eaters and veggie skeptics!

This is a family-friendly dish that’s as satisfying for adults as it is for kids, packed with fiber and nutrients but still indulgent enough to feel like a comforting, substantial dinner. Bonus: it’s a great way to use up extra veggies in your fridge.

Hidden Veggie Bolognese

Rated 5.0 stars by 1 users

Prep Time

20 minutes

Cook Time

1 hour

Ingredients

3 tablespoons olive oil, divided

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8-ounces cremini mushrooms, trimmed and finely chopped
1 medium zucchini, about 11 ounces, finely chopped
2 teaspoon kosher salt, divided
1 red onion, finely chopped
1 medium carrot, finely chopped
1 celery rib, finely chopped
1/2 pound ground beef
2 garlic cloves, smashed and peeled
2 (14-ounce) cans datterini tomatoes

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1 teaspoon Calabrian chili paste, optional

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1 (2-inch) parmesan cheese rind, optional
1/3 cup roughly chopped basil
1 pound mezzi rigatoni pasta

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1 cup freshly grated Parmesan cheese, plus more to serve

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Instructions

Heat a large Dutch oven over medium high heat. Add 2 tablespoons of oil to the hot pan and heat another few seconds. To the hot oil add the chopped mushrooms, zucchini and 1 teaspoon salt. Cook, stirring often to scrape the bottom, until the liquid has evaporated the vegetables are beginning to lightly brown, about 10 minutes. Add the remaining tablespoon of oil, onion, carrot and celery and cook until the vegetables are lightly browned, soft and fragrant, another 5 minutes. Add the beef, garlic and remaining teaspoon salt. Cook, breaking apart the meat with the back of a wooden spoon until no pink remains and any liquid is evaporated, about 5 minutes. Stir in the tomatoes and the chili paste, and rind if using. Break apart the tomatoes using your spoon. Bring to a simmer and reduce the heat to maintain a gentle bubbles. Cook, stirring occasionally, until the flavors marry the liquid is slightly reduced, 30 minutes. Stir in the basil and keep warm over low heat.
Meanwhile, bring a large pot of water to a boil over high heat. Season generously with salt. Cook the pasta until almost al dente, 1 to 2 minutes less than package directions. Using a pasta spider, remove the pasta directly form the water to the pan with the sauce along with 1/2 cup pasta water. Sprinkle the bare pasta with the cheese and toss well to coat. Continue to stir and toss until the sauce clings lightly to the pasta adding up to 1/4 cup more pasta water if needed. Serve with additional cheese if desired.