Spaghetti Bolognese

Spaghetti Bolognese

Cooking Time

45 minutes





Serves 4


  • 1 tablespoon extra virgin olive oil
  • 1 medium brown onion, finely chopped
  • 1 garlic clove, crushed
  • 2 carrots, grated
  • 1 cup mushrooms, sliced
  • 1 large zucchini, grated
  • 1 teaspoon dried mixed herbs
  • 500g extra lean beef mince
  • 1 tablespoon tomato paste
  • 1 cup water
  • 2 x 400g can diced tomatoes, no added salt


  • Heat the extra virgin olive oil in a large saucepan over a medium flame.
  • Add the onion and garlic to the saucepan and cook for 3 to 4 minutes or until the onion has lightly browned. Increase heat to medium-high and add the mixed herbs. Cook for 1 minute or until fragrant.
  • Add the prepared vegetables and allow them to cook for 5 to 10 minutes.
  • Then add the beef mince and cook, stirring with a wooden spoon to break up the mince, for 8 to 10 minutes or until browned.
  • Add the tomato paste, water and diced tomatoes and bring to the boil.
  • Reduce the flame to medium-low and cook, partially covered, stirring occasionally, for 40 to 45 minutes.
  • Serve with wholemeal spaghetti and parmesan.

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