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Spaghetti Bolognese

Serves: 4 Prep: 15 mins Cook: 50 mins


  • 500g beef mince

  • 1 tbsp olive oil

  • 1 onion

  • 4 cloves of garlic

  • 1 carrot

  • 1 red pepper (capsicum)

  • 4 sprigs of basil

  • 400g tin chopped tomatoes

  • 350g jar pasta sauce

  • Herbs: 1 tsp onion granules, 1 tsp garlic granules, 2 tsp dried oregano, ¼ tsp sea salt

  • 300g wholemeal pasta or gluten free pasta (e.g. red lentil, brown rice)


  1. Begin cooking pasta according to packets instructions, meanwhile you can begin making your mixture. Dice onion and garlic, finely chop the basil leaves, and cut the carrot and red pepper into small cubes.

  2. Add olive oil to large pot on medium heat, throw in onion and garlic and cook for 5 minutes or until golden. Add the mince to the pan, break it up and mix with onion and cook for 6 minutes while occasionally stirring until the mince is mostly no longer pink on outside.

  3. Turn down to a low to medium heat and add the remaining ingredients (except pasta), give it a good stir and cook for another 40 minutes with the lid on, stirring occasionally.

  4. Serve the cooked pasta onto plates and top with your Bolognese mixture. Finish by grating a little cheese on top.

Note: If you aren’t serving 4 people you can keep the other servings in containers, they will keep in the fridge for 3 days or you can put in the freezer to keep longer.

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