Spaghetti Bolognaise
Prep time: 
Cook time: 
Total time: 
yield: 4
  • 2 garlic cloves
  • ½ medium red onion
  • ½ large red capsicum
  • ½ medium eggplant
  • ½ large zucchini
  • 5 small mushrooms
  • ¼ bunch fresh parsley leaves
  • ¼ bunch fresh basil leaves
  • 2 teaspoons fresh or dried thyme
  • 1 tablespoon fresh rosemary
  • 2 tablespoons olive oil, to cook
  • 400g quality lamb mince
  • 2 tins quality diced/chopped tomatoes
  • ¼ cup quality tomato paste
  • Salt and pepper, to taste
  • 1 packet soba noodles or preferred pasta
  • Parmesan or pecorino cheese, to serve
  1. Finely dice onion and crush garlic
  2. Wash and finely dice capsicum, eggplant, zucchini and mushrooms
  3. Finely chop herbs and set aside
  4. Heat a large saucepan on medium-high heat, add oil
  5. Once hot, add garlic and onion, cooking until they start to soften
  6. Add mince, break up and cook until medium
  7. Add vegetables and cook whilst stirring for 5 minutes or until softened
  8. Add tomatoes, tomato paste, herbs and season to taste
  9. Simmer with lid on over low heat for 40 minutes
  10. Whilst simmering, cook noodles as per packet instructions
  11. Once bolognaise has cooked, remove from heat and add to noodles mixing through well
  12. Serve with cheese
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 beef mince - or a combination of the two - for a recipe variation.

- For another meal idea, you could serve yourself more veg whether that be alongside a large wedge of baked pumpkin or with green beans.

- Gluten-free? Use buckwheat, quinoa or zucchini 'noodles.'
Recipe by Nadia Felsch at