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Traditional spaghetti bolognaise

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600 g lean beef mince
1 tbsp olive oil
1 onion, finely chopped
2 zucchini, grated
2 carrots, peeled, finely grated
200 g mushrooms, finely chopped
2 cloves garlic, crushed
1 tbsp balsamic vinegar
750 ml tomato passata sauce
0.5 cup water
1 tbsp chopped fresh thyme or oregano
0.25 cup chopped parsley
500 g spaghetti, cooked
grated parmesan and chopped parsley to serve


1 Combine mince and oil. Heat frypan, ensure it is hot. Crumble in half the mince. Brown it, breaking up any lumps. Remove first batch, reheat pan, cook remaining mince, and remove.
2 Add vegetables, cook, stirring often until they are soft. Return mince to pan and stir in vinegar, passata, water and herbs.
3 Bring to the boil, reduce heat, and simmer for 30 mins. Add ½ to 1 cup of water to sauce, if needed, as it cooks. Serve bolognaise with spaghetti. Sprinkle with a little parmesan and parsley.