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Spagetti Bolognese
  • large onion, chopped
  • clove garlic, crushed
  • 2 tablespoons olive oil
  • 500g lean minced beef or chicken
  • 1 teaspoon dried herbs or ½ cup fresh herbs (eg basil, oregano, mixed herbs)
  • 2 cans (400g) or 1 can (800g) tomatoes, crushed or pureed
  • 1 celery stick or 1 zucchini, grated or chopped
  • 1 carrot, grated or chopped
  • 2 tablespoons tomato paste
  • black pepper, freshly ground (season to taste)
  • 500g pasta (your choice of spaghetti penne, shells, spirals)*
  1. Heat oil in a medium-sized saucepan and then add onion and garlic.
  2. Gently fry onion mixture for a few minutes over a low-medium heat.
  3. Add mince, fry until brown.
  4. Add herbs, tomatoes, vegetables, tomato paste and pepper.
  5. Simmer over a low heat for at least 30 minutes.
  6. Meanwhile, cook pasta according to instructions on packet. Drain.
  7. Serve with a large spoon of sauce over the pasta in a bowl.


  • Up to 2 cups of the following fresh or frozen vegetables can be added to the sauce at Step 4 – sliced champignons, diced capsicum, eggplant, zucchini. These vegetables replace meat for a vegetarian alternative.
  • Other meat variations include lamb mince, chopped chicken or pork or combinations of these meats.
  • Can be gluten free with simple swap such as gluten free pasta

Storage Suggestions

Can be kept in refrigerator for up to 3 days. May be frozen for up to 3 months.

Equipment List

  • Large deep non-stick frypan or medium sized saucepans
  • Chopping board
  • Large knife
  • Grater

Nutrition Information


365g Quantity per serving Quantity per 100g
Energy 2144kJ 588kJ
Protein 30.9g 8.5g
Fat, total 10.9g 3.0g
— Saturated 2.6g 0.7g
Carbohydrate 68.0g 18.7g
— Sugars 9.1g 2.5g
Sodium 245mg 67.2mg