Hidden Veggie Bolognese (Picky Eater Approved) | Stories of a New Mom
Hidden Veggie Bolognese (Picky Eater Approved)
20 mins prepServes 4
Don't forget these tips + tricks for maximum flavor when making your bolognese. If this passed the pickiest adult's taste test, it's sure to pass your little one's too! Learn how to sneak five veggies into one sauce.
1. Chop or mince the mushrooms really small. You can use a food processor to get them tiny, but be careful not to turn them into mush. Alternatively, finely chop by hand.
2. Sauté the ½ white onion and 3 cloves of garlic until they are translucent and fragrant.
3. Add the chopped mushrooms and cook until they release their moisture.
4. Add 1 lb ground beef to the pan and cook until it browns. The mushrooms will blend in with the beef as it cooks.
5. Before adding your marinara, drain the excess moisture from the meat/mushroom mixture using paper towels. This step helps create a richer, less watery sauce.
6. Add your favorite jarred marinara or pasta sauce of choice (a tomato basil sauce is recommended).
7. (Optional but highly recommended) For added flavor and hidden veggies, roast extra vegetables such as red peppers, carrots, zucchini, squash, onions, or even a little sweet potato until they are soft. Blend the roasted vegetables and stir them into the sauce. This deepens the flavor, adds a slight sweetness, cuts acidity, and boosts the veggie count without being noticed.
8. Serve the bolognese over gluten-free chickpea pasta or your preferred pasta.
