Blender Bolognese with Fresh Vegetables
A streamlined Bolognese that uses a blender to finely chop vegetables, saving prep time while building deep, layered flavors. This version highlights the efficiency of the Vibe Blender's nut mode, which creates a rough vegetable puree that caramelizes beautifully in the pan, delivering concentrated sweetness and umami from the softened aromatics. Beef mince simmers with passata and fresh basil into a rustic, hearty sauce that works on pasta, polenta, or rice. It's ideal for home cooks who want restaurant-quality depth without extensive hand-chopping. Serve over your favorite pasta for weeknight dinners or casual entertaining. The vacuum-sealing storage method extends freshness, making this perfect for meal prep.
Ingredients
- 1 onion, peeled
- 1 carrot, whole
- 1 celery stick, whole
- 3 garlic cloves, peeled
- 1 lb beef mince
- 1 ½ lb passatacrushed canned tomatoes1:1tomato
similar acidity and texture
- fresh basil, leaves(optional)
- olive oil(optional)
Instructions
- 1
Roughly chop onion, carrot, celery, and peeled garlic cloves so they fit through the blender jug opening.
- 2
Set blender to nut mode on low speed. Gradually add vegetables starting with carrot, then onion, celery, and garlic. Blend briefly until a rough puree forms.
- 3
Heat olive oil in a pan over medium heat and add the blended vegetables. Fry briefly before adding beef mince.
- 4
Cook until caramelized, about 5-10 minutes.
- 5
Add passata and a few fresh basil leaves. Simmer covered for at least 20 minutes.
- 6
Pour sauce into a vacuum canister and cool with the lid off. Once cooled, seal with the hand pump and refrigerate.
Tips
Blending vegetables on low speed in nut mode creates a rough puree that caramelizes faster than hand-chopped pieces, deepening savory flavors without creating a smooth paste.
Vacuum-sealing after cooling preserves the sauce for up to one week refrigerated, concentrating flavors as it rests. The airtight seal also prevents oxidation and surface browning.
Fry the vegetable puree alone for 2-3 minutes before adding meat; this initial caramelization builds fond and intensifies the base flavor foundation.
Good to Know
Vacuum-sealed in refrigerator up to one week. Reheat gently in a pan over low heat, adding water if needed to loosen.
Prepare through step 5 (simmering), cool completely, then vacuum-seal. Store refrigerated for meal prep.
Over dried pasta (pappardelle, tagliatelle), fresh egg pasta, creamy polenta, or steamed rice.
Common Mistakes
Overblend the vegetable mixture to a fine puree; rough texture caramelizes better and adds textural interest.
Skip the initial fry of blended vegetables alone; this crucial step builds caramelization and concentrates aromatics before the meat is added.
Add basil at the start of simmering; adding fresh basil at the end preserves its delicate flavor and aroma.
Substitutions
similar acidity and texture
FAQ
Can I make this without a blender?
Yes. Finely dice onion, carrot, celery, and garlic by hand. The cooking time remains the same, though hand-chopped pieces may not caramelize quite as evenly. The flavor will be nearly identical.
How long does this Bolognese keep refrigerated?
Without vacuum-sealing, up to three days in an airtight container. Vacuum-sealed, it keeps up to one week. Freezing (without vacuum seal) extends shelf life to three months.
What if I don't have passata?
Substitute crushed canned tomatoes or tomato sauce in equal quantity. Fresh tomato puree works but may require an extra 5-10 minutes of simmering to concentrate flavors. Canned whole tomatoes crushed by hand also work well.