More veg, less meat summer Bolognese

More veg, less meat summer Bolognese

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(4 ratings)


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Cooking time

Prep: 15 mins Cook: 40 mins

Skill level



Serves 4

Hide peas and courgettes in this Italian favourite to up your vegetable intake - great for kids when served with pasta

Nutrition and extra info

  • Freezable
  • Healthy
Nutrition info

Nutrition per serving

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  • 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 pack beef mince
  • 1 heaped tbsp tomato purée
  • 400g can chopped tomatoes
  • 400g fettuccine
  • 200g peas, frozen or fresh
  • handful parsley, roughly chopped

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  1. Heat the oil in large deep frying pan. Add the onions, carrots, celery, courgettes and garlic. Cook for about 10 mins or until soft, adding a few splashes of water if the mixture begins to stick. Turn up the heat and add the mince. Fry for a few mins more, breaking up the mince with the back of a spoon. Stir in tomato purée, pour over the chopped tomatoes and add a can of water. Simmer for 15 mins until the sauce is thick, then season.
  2. Meanwhile, cook the fettuccine following pack instructions.
  3. Tip the peas into the sauce and simmer for 2 mins more until tender. Stir through the drained pasta and parsley, then serve.

Recipe from Good Food magazine, August 2012

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Show comments
rozziedozzie's picture
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Added a chicken stock cube, oregano and spinach and it was very tasty. Thanks

babybex's picture
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Really tasty the girls love it.

mariowynjones's picture
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The additional veg is a good idea, however a good ragu needs long simmering to really tenderise the meat and create a thick rich sauc, so the suggested 15 mins is nowhere long enough. I cook mine for about 3 hours.

catie74's picture

I agree, my ragu also cooks for hours. The taste difference is well worth it. I've always added loads of veg to it too and all the above feature except the peas, which I just don't think go here. I do use broccoli stalk though instead, and red wine

marywilliams's picture

This looks good, and I haven't tried it yet, and shall do, but I'll have to be cunning to bluff my granddaughter. I have always sneaked in carrots and celery, but this looks most interesting. Nice with a good egg fettucine, and any left-over meat sauce would make a good cottage pie anyway.

kelh76's picture

I haven't tried this recipe, but I make spag bol like this all the time - adding courgettes, red pepper and mushrooms as a minimum to tip the veg/meat ratio in the right direction. Not forgetting some dried herbs and maybe a glug of red wine to zjuz it up.

cooktocook's picture

I cooked the more veg less meat last night. Family feed back was okay, two are big on vegetables in meals it just seemed to lack a lot of flavour. Even so I'll cook again.
3 out of five for this one.