Home > Recipes > Pasta bolognaise sauce
  • 2.5 serves of vegetables per 
  • serving
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1 tbsp olive oil
500g lean beef mince
1 carrot, grated
1 zucchini, finely diced
1 brown onion, diced
1 stick celery, diced
1 red capsicum, seeded & diced
2 cloves garlic, crushed
1 tbsp tomato paste
400g can chopped tomatoes, preferably reduced salt
1 tsp dried mixed herbs
3 bay leaves, dried or fresh
250ml reduced-salt beef stock*

* Gluten free if using a gluten-free stock powder

Savvy swaps

You can swap:

100g mince
1/2 cup red lentils. Add with the tomatoes.
Red capsicum
Extra carrot
Celery or capsicum



Step 1
Add olive oil to a large non-stick frypan or pot and heat over medium heat.

Step 2
Add the beef mince to the pan and break up with a wooden spoon until browned. Tip into a bowl.

Step 2
In the same pan, fry the carrot, zucchini, onion, celery, capsicum and garlic for 10 minutes until soft.

Step 4
Add the browned mince, tomato paste, canned tomatoes, herbs and stock. Bring to a simmer and cook for 45 minutes, until the sauce is thick.

Step 5
Remove the bay leaves before serving. 

Serving suggestions: Serve with pasta and a shaving of cheese over the top or use as a sandwich filling. 




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© Cancer Council NSW 2024 Head Office Address: 153 Dowling Street, Woolloomooloo NSW 2011. Cancer Council NSW is registered with the Australian Taxation Office as an Income Tax Exempt Charity: Charitable Fundraising Authority No. 18521.

Some images on this site have been supplied by Cancer Council Western Australia's Crunch & Sip website

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