Spaghetti Bolognese

Serves 4


  • 600g beef mince
  • 1T olive oil
  • 1 onion, finely chopped
  • 1T freshly minced garlic
  • 1t fresh basil paste
  • 5 mushrooms, sliced
  • 1 carrot, grated
  • 1 courgette, grated
  • 1 tin (400g) diced tomatoes
  • ½ tin pasta sauce
  • 400g dried spaghetti
Serve with:
  • grated parmesan cheese
  • freshly ground black pepper


  1. Saute onions, garlic and basil paste in olive oil in a large fry pan.  Add beef mince, breaking the meat up with a stirring utensil, into the desired small chunky size of meat.  Allow to brown and cook with onion mixture.
  2. Add mushrooms, carrot and courgette, stirring the vegetables into the mix.
  3. Add one tin of diced tomatoes and half a tin of pasta sauce, and continue to simmer, allowing the mixture to reduce while cooking.
  4. Cook spaghetti in boiled water according to packet instructions.  Drain when the pasta is al dente.
  5. Place pasta on dish, and spoon over the bolognese mixture. 
  6. Sprinkle a generous serve of grated parmesan cheese and a sprinkle of freshly ground black pepper.