Kid Quick Hidden Veggie Bolognese Pasta
Kid Quick Hidden Veggie Bolognese Pasta
Ingredients
For the Hidden Veggie Sauce
- 2 tablespoons olive oil
- 1 yellow onion, finely diced
- 2 carrots, peeled and finely grated
- 1 zucchini, finely grated
- 1 celery stalk, finely diced
- 2 cloves garlic, minced
- 1 pound lean ground beef
- 1 28-ounce can crushed tomatoes
- 2 tablespoons tomato paste
- 1/2 cup beef broth
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For the Pasta and Serving
- 12 ounces pasta, such as spaghetti, penne, or fusilli
- 1/4 cup Parmesan cheese, grated, for serving
- 2 tablespoons fresh parsley, chopped, for garnish (optional)
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, grated carrots, grated zucchini, and diced celery. Sauté for 8-10 minutes, stirring occasionally, until the vegetables are softened and translucent. The goal is to cook them down so they almost disappear into the sauce.
⏱️ 10 min
- 2
Add the minced garlic to the pot and cook for 1 minute more until fragrant.
⏱️ 1 min
- 3
Add the ground beef to the pot, breaking it up with a spoon. Cook until the beef is browned and no longer pink, about 5-7 minutes. Drain any excess fat.
⏱️ 7 min
- 4
Stir in the crushed tomatoes, tomato paste, beef broth, dried oregano, and dried basil. Season with salt and black pepper. Bring the sauce to a simmer, then reduce the heat to low, cover, and let it cook for at least 15 minutes, or up to 30 minutes, stirring occasionally, to allow the flavors to meld.
⏱️ 15 min
- 5
While the sauce is simmering, cook the pasta according to package directions in a separate large pot of salted boiling water until al dente. Drain well.
⏱️ 10 min
- 6
Taste the Bolognese sauce and adjust seasonings if needed. Serve the sauce over the cooked pasta, garnished with grated Parmesan cheese and fresh parsley, if desired.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Kid Quick Hidden Veggie Bolognese Pasta
For the Hidden Veggie Sauce
- 2 tablespoons olive oil
- 1 yellow onion, finely diced
- 2 carrots, peeled and finely grated
- 1 zucchini, finely grated
- 1 celery stalk, finely diced
- 2 cloves garlic, minced
- 1 pound lean ground beef
- 1 28-ounce can crushed tomatoes
- 2 tablespoons tomato paste
- 1/2 cup beef broth
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For the Pasta and Serving
- 12 ounces pasta, such as spaghetti, penne, or fusilli
- 1/4 cup Parmesan cheese, grated, for serving
- 2 tablespoons fresh parsley, chopped, for garnish (optional)
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, grated carrots, grated zucchini, and diced celery. Sauté for 8-10 minutes, stirring occasionally, until the vegetables are softened and translucent. The goal is to cook them down so they almost disappear into the sauce.
⏱️ 10 min - 2
Add the minced garlic to the pot and cook for 1 minute more until fragrant.
⏱️ 1 min - 3
Add the ground beef to the pot, breaking it up with a spoon. Cook until the beef is browned and no longer pink, about 5-7 minutes. Drain any excess fat.
⏱️ 7 min - 4
Stir in the crushed tomatoes, tomato paste, beef broth, dried oregano, and dried basil. Season with salt and black pepper. Bring the sauce to a simmer, then reduce the heat to low, cover, and let it cook for at least 15 minutes, or up to 30 minutes, stirring occasionally, to allow the flavors to meld.
⏱️ 15 min - 5
While the sauce is simmering, cook the pasta according to package directions in a separate large pot of salted boiling water until al dente. Drain well.
⏱️ 10 min - 6
Taste the Bolognese sauce and adjust seasonings if needed. Serve the sauce over the cooked pasta, garnished with grated Parmesan cheese and fresh parsley, if desired.
⏱️ 2 min