More Veg, Less Meat Summer Bolognese Recipe
Introduction
This More Veg, Less Meat Summer Bolognese is a fresh and flavorful twist on the classic Italian dish. Packed with vibrant vegetables and a hint of lean beef, it’s a perfect light yet satisfying meal for warm evenings.
Ingredients
- 2 tbsp olive oil
- 2 onions, finely chopped
- 3 carrots, finely chopped
- 4 celery sticks, finely chopped
- 2 courgettes, cut into small cubes
- 4 garlic cloves, finely chopped
- 250g beef mince
- 1 heaped tbsp tomato purée
- 400g can chopped tomatoes
- 400g fettuccine
- 200g peas, frozen or fresh
- Handful parsley, roughly chopped
Instructions
- Step 1: Heat the olive oil in a large deep frying pan over medium heat. Add the onions, carrots, celery, courgettes, and garlic. Cook for about 10 minutes, stirring occasionally, until the vegetables soften. Add a few splashes of water if the mixture starts to stick to the pan.
- Step 2: Increase the heat and add the beef mince. Fry for a few more minutes, breaking up the meat with the back of a spoon until it’s browned evenly.
- Step 3: Stir in the tomato purée, then pour in the chopped tomatoes along with an equal amount of water from the can. Reduce the heat and simmer the sauce gently for 15 minutes, until thickened. Season with salt and pepper to taste.
- Step 4: Meanwhile, cook the fettuccine according to the package instructions until al dente. Drain well.
- Step 5: Add the peas to the sauce and simmer for an additional 2 minutes until they’re tender.
- Step 6: Stir the drained pasta and chopped parsley through the sauce until evenly combined. Serve immediately.
Tips & Variations
- For a vegetarian option, omit the beef mince and add extra mushrooms or lentils for a similar texture.
- Using fresh herbs like basil or oregano can add more depth to the sauce’s flavor.
- If you prefer a spicier sauce, add a pinch of red chili flakes along with the garlic.
- Try swapping fettuccine for whole wheat or gluten-free pasta to suit your dietary needs.
Storage
Store leftover Bolognese in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan or microwave until piping hot. This sauce also freezes well for up to 3 months—thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this Bolognese ahead of time?
Yes, the sauce can be made a day or two in advance and reheated when ready to serve. This helps the flavors to develop even more.
What can I use instead of beef mince?
You can substitute beef mince with turkey, chicken, or a plant-based mince alternative. For a vegetarian dish, lentils or chopped mushrooms work well to add texture and protein.
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More Veg, Less Meat Summer Bolognese Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
This More Veg, Less Meat Summer Bolognese is a vibrant and hearty dish that highlights a medley of fresh summer vegetables alongside lean beef mince. Combining the sweetness of carrots, celery, courgettes, and peas with a rich tomato sauce, this recipe offers a healthier twist on traditional Bolognese, perfect for a nourishing family meal served with fettuccine.
Ingredients
Vegetables and Aromatics
- 2 onions, finely chopped
- 3 carrots, finely chopped
- 4 celery sticks, finely chopped
- 2 courgettes, cut into small cubes
- 4 garlic cloves, finely chopped
- 200g peas, frozen or fresh
- Handful parsley, roughly chopped
Meat and Sauces
- 250g pack beef mince
- 1 heaped tbsp tomato purée
- 400g can chopped tomatoes
Other
- 2 tbsp olive oil
- 400g fettuccine
- 1 can of water (equivalent to the chopped tomato can size, approx. 400ml)
Instructions
- Prepare the Vegetables: Heat 2 tablespoons of olive oil in a large deep frying pan over medium heat. Add the finely chopped onions, carrots, celery, courgettes, and garlic to the pan. Cook gently for about 10 minutes until the vegetables are soft, stirring occasionally. If the mixture starts to stick, add a few splashes of water to prevent burning.
- Cook the Meat: Increase the heat and add the 250g beef mince to the softened vegetables. Fry for a few minutes, breaking up the mince with the back of a spoon to ensure it cooks evenly and crumbles well.
- Add Tomato Elements: Stir in 1 heaped tablespoon of tomato purée. Pour in the 400g can of chopped tomatoes and an equal-sized can of water. Mix everything well to combine all the flavors.
- Simmer the Sauce: Reduce the heat and let the sauce simmer gently for 15 minutes or until it thickens to your preferred consistency. Season with salt and pepper to taste.
- Cook the Pasta: While the sauce simmers, cook the 400g fettuccine according to the package instructions until al dente. Drain and set aside once cooked.
- Add Peas to Sauce: Tip the 200g peas, whether frozen or fresh, into the simmering sauce. Cook for an additional 2 minutes until the peas are tender but still vibrant.
- Combine and Serve: Stir the drained pasta and roughly chopped parsley through the sauce until everything is well coated and heated through. Serve immediately, garnished with extra parsley if desired.
Notes
- Adding extra vegetables like courgettes and peas increases the nutritional value without compromising flavor.
- Use lean beef mince to keep the dish lower in fat.
- Adding water helps create enough sauce and keeps the vegetables from sticking.
- If you prefer a vegetarian version, substitute the beef mince with lentils or a plant-based mince alternative.
- Fresh parsley brightens the dish and adds a fresh herbal note; feel free to substitute with basil or oregano.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Italian
Keywords: Bolognese, Summer Bolognese, Healthy Bolognese, Vegetable Bolognese, Italian Pasta, Fettuccine, Low Meat Recipe
