Spaghetti Bolognaise
Prep time
Cook time
Total time
Author: Nadia Felsch
yield: 4
Ingredients
- 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
tomatoes - 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
Instructions
- Finely dice onion and crush garlic
- Wash and finely dice capsicum, carrot, zucchini and mushrooms
- Heat a large frypan on medium-high heat, add oil
- Once hot, add garlic and onion, cooking until they start to soften
- Add mince, break up and cook until medium
- Add vegetables and cook whilst stirring for a few minutes
- Add tomatoes and season to taste
- Simmer bolognaise on low heat for 25-30 minutes until vegetables have softened
- Whilst simmering, cook spaghetti as per packet instructions
- Wash and dry parsley and basil
- Finely chop all herbs
- Once bolognaise has cooked, remove from heat, add herbs and stir through
- Serve pasta & sauce with a little cheese on top
Notes
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.
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.
