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Fettuccine Bolognese

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300g Australian Beef Mince
2 tbsp Extra Virgin Olive Oil
½ Onion, julienned
2 Cloves Garlic, sliced
1 small Carrot, sliced
1 stick Celery, sliced
100g Smoked Bacon
1 cup Red Grape Juice
1 tin Tomato
1/3 bunch Fresh Thyme
400g Dried Fettuccine
Parmesan Cheese as per taste
Fresh Thyme for garnish


1 Place a large non-stick skillet over medium-high heat until hot. Drizzle in the olive oil and fry the bacon for a minute.
2 Next, add the beef mince to the bacon. Cook till the meat is browned all over.
3 In a different pan, caramelise the onion with the carrot and the celery. Season with garlic, pepper and thyme. Add this to the beef mixture and keep aside.
4 In a different pan pour in the grape juice and the tomato and mix well. Add this to the beef mixture and keep aside to cook for 15-20 minutes.
5 Separately, cook the fettuccine in boiling salted water. Once the fettuccine is cooked, drain and add to a separate pan with the Bolognese sauce.
6 Garnish with Parmesan cheese and thyme.