Hidden Vegetable Bolognese with Spaghetti

A classic bolognese in which carrots, zucchini and bell pepper are puréed so finely that children hardly notice them. The sauce is mild, juicy and goes perfectly with spaghetti.

By yumbelo-Küche · 4 servings · 35 minutes

Ingredients

• 500 g Spaghetti
• 500 g beef mince
• 1 Stück onion
• 1 Stück garlic clove
• 2 Stück carrots
• 1 Stück zucchini
• 1 Stück red bell pepper
• 2 EL olive oil
• 2 EL tomato paste
• 500 ml passata
• 1 TL dried oregano
• 40 g Parmesan, grated
• salt
• pepper

Method

1. Finely dice the onion and garlic. Clean the carrots, zucchini and bell pepper and cut them roughly into pieces.
2. Heat the olive oil in a large pot and sweat the onion and garlic in it for 3 minutes until translucent.
3. Add the mince and fry it, stirring, until crumbly and browned, then season with salt and pepper.
4. Stir in the tomato paste and toast for 1 minute. Add the carrots, zucchini and bell pepper and sweat for 5 minutes.
5. Stir in the passata and the oregano, bring to a boil and let the sauce simmer over low heat for 15 minutes.
6. Purée the sauce with an immersion blender until very fine, until no vegetable pieces are visible. Season with salt and pepper to taste.
7. Cook the spaghetti in plenty of salted water until al dente, drain and toss with the sauce.
8. Serve sprinkled with the grated Parmesan.