Spaghetti Bolognaise

Spaghetti Bolognaise | Nadia Felsch

Spaghetti Bolognaise
Prep time
Cook time
Total time
yield: 4
  • 2 garlic cloves
  • ½ red onion
  • ½ red capsicum
  • ½ carrot
  • ½ zucchini
  • 4 button mushrooms
  • 2 tablespoons olive oil, to cook
  • 400g quality beef mince
  • 2 tins quality diced/chopped
  • ¼ cup quality tomato paste
  • Salt & pepper
  • 1 packet spaghetti
  • ¼ bunch fresh parsley leaves
  • ¼ bunch fresh basil leaves
  • 2 teaspoons fresh or dried thyme
  • 1 tablespoon fresh rosemary
  • Parmesan or pecorino cheese, to serve
  1. Finely dice onion and crush garlic
  2. Wash and finely dice capsicum, carrot, zucchini and mushrooms
  3. Heat a large frypan on medium-high heat, add oil
  4. Once hot, add garlic and onion, cooking until they start to soften
  5. Add mince, break up and cook until medium
  6. Add vegetables and cook whilst stirring for a few minutes
  7. Add tomatoes and season to taste
  8. Simmer bolognaise on low heat for 25-30 minutes until vegetables have softened
  9. Whilst simmering, cook spaghetti as per packet instructions
  10. Wash and dry parsley and basil
  11. Finely chop all herbs
  12. Once bolognaise has cooked, remove from heat, add herbs and stir through
  13. Serve pasta & sauce with a little cheese on top
A no-fuss and delicious version of this classic dish.
Have everything ready and walk away whilst it simmers on the stove - returning to a nourishing meal!

TOP TIP - This recipe stores well as leftovers so even if you're cooking for 1-2 people, make enough for 4 and enjoy the next day for lunch or dinner.

You could substitute lamb mince - or a combination of the two - for a recipe variation.
If you're looking to cut back on grains, serve yourself more sauce and less pasta, with 'zoodles' or alongside a large wedge of baked pumpkin with green beans.

Gluten-free? Use buckwheat, quinoa or zoodles as above.
Vegetarian? Check out the veggie version here.

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