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–+ servings
Gemüse-Bolognese
Elle

Vegetable Bolognese Sauce - Veggie-Packed Spaghetti Meat Sauce

5 from 1 vote
This veggie-packed bolognese is full of hidden vegetables for extra nutrition, making it a healthy choice for the whole family. A food processor helps make a mixed veggie “mince”.
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Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Servings: 6
Course: Main Course
Cuisine: Italian
Calories: 429

Ingredients
  

  • 3 tablespoon olive oil, divided
  • 100 g smoked diced bacon (alternatively, pancetta)
  • 2 small yellow onions, quartered
  • 2 celery stalks, cut into chunks (alternatively, small piece of celery root
  • 1 medium carrot, peeled and cut into chunks
  • 1 small pointed red pepper or half a red bell pepper, cut into chunks
  • 1 small sweet potato, peeled and cut into chunks (200 g)
  • 500 g minced beef (preferably organic/sustainably raised)
  • 2 garlic large cloves, minced
  • 1 teaspoon plain flour
  • 1/2 cup dry white wine (125 ml)
  • 2 × 400 g cans chopped tomatoes
  • 1 1/2 tablespoons tomato paste
  • 1 large bay leaf
  • 1/2 tablespoon fresh thyme leaves (or 1/2 teaspoon dry)
  • 1/2 teaspoon dried oregano
  • 1 cup beef broth (250 ml)
To serve
  • Spaghetti or tagliatelle
  • Chopped flat-leaf parsley, to garnish
  • Freshly grated parmesan, to serve

Instructions
 

  1. Using a food processor, pulse the onion, celery, carrot, red pepper and sweet potato until finely chopped.
  2. Heat 2 tablespoons of the oil in a large heavy, deep skillet (or Dutch oven) over medium to medium-high heat. Add the bacon and chopped vegetable mixture and fry, stirring occasionally, until softened (10 minutes). Transfer to a bowl and set aside.
  3. Add the remaining 1 tablespoon oil to the skillet, followed by the beef and garlic; cook until browned (about 8 minutes). Scatter with the flour and cook, stirring (1 minute). Add the wine, bring to the simmer and cook, stirring, until reduced (3 minutes).
  4. Return the vegetables to the skillet, and add the tomatoes, tomato paste, bay leaf, thyme, oregano, and broth. Season with salt and pepper and bring to a simmer.
  5. Reduce heat to medium-low to low, cover and allow the sauce cook at a light simmer for 2 hours, stirring every 20 minutes, until the sauce is rich and thickened. Taste and adjust seasoning, as desired.
  6. Serve with spaghetti or tagliatelle. About 15 minutes before the sauce finishes cooking, bring a large pot of salted water to the boil, and then cook pasta until al dente. Drain. Toss with sauce and divide between pasta plates.
  7. Top with parsley, and serve with freshly grated parmesan. Enjoy!

Nutrition

Calories: 429kcal

Notes

  • Beef broth is important to balance the flavours since we are using quite a few vegetables. Either choose a high quality stock or broth (such as BROX - unpaid mention) or organic bouillon cube.
  • If you prefer to cook without wine, simply replace with a little extra broth. Your favourite red wine can also be used in place of a dry white.
  • For an even healthier option, choose whole grain pasta.
  • This is great make ahead sauce, as it tastes great the next day, especially after the flavours meld. Let the mixture fully cool and place covered in the fridge. Re-heat the next day(s). This sauce also keeps well in the freezer for up to 2 months.
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