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Home > Recipes > Pasta bolognaise sauce

Pasta bolognaise sauce

Above view image of spaghetti bolognaise with basil and Parmesan in a white bowl topped with basil and cutlery and a plain white napkin on the side
(1)
Preparation time: 20 minutes
Cooking time: 60 minutes
Serves: 6
Gluten free
,
Dairy free
,
Nut free
Above view image of spaghetti bolognaise with basil and Parmesan in a white bowl topped with basil and cutlery and a plain white napkin on the side
  • 2.5 serves of vegetables per 
  • serving
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Ingredients

1 tbsp olive oil or canola
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
Mushrooms

Tips

  • With plenty of vegetables, this recipe is a good source of fibre. Eating a diet high in fibre can help reduce your risk of bowel cancer. 
  • This recipe is good for sneaking veg into diets. 
  • Choose lean beef mince instead of regular fat to reduce saturated fat intake. 

  • Leftover sauce can be frozen. 
  • Use leftover sauce in a roll or toasted jaffle with some grated cheese and sliced tomato. 
  • This is a good recipe for using up any vegetables that have gone a bit soft. 

  • Adding some dried red lentils is a good way to make this sauce go further. 
  • Buy ‘Odd Bunch’, ‘I’m Perfect’ or ‘Imperfect Picks’ carrots and zucchinis to save money. 
  • Buy onions when on special. Finely chop or slice and put in ziplock bags. Store in the freezer for up to 3 months and use in recipes like this one. 

Method

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. 

Tips

  • With plenty of vegetables, this recipe is a good source of fibre. Eating a diet high in fibre can help reduce your risk of bowel cancer. 
  • This recipe is good for sneaking veg into diets. 
  • Choose lean beef mince instead of regular fat to reduce saturated fat intake. 

  • Leftover sauce can be frozen. 
  • Use leftover sauce in a roll or toasted jaffle with some grated cheese and sliced tomato. 
  • This is a good recipe for using up any vegetables that have gone a bit soft. 

  • Adding some dried red lentils is a good way to make this sauce go further. 
  • Buy ‘Odd Bunch’, ‘I’m Perfect’ or ‘Imperfect Picks’ carrots and zucchinis to save money. 
  • Buy onions when on special. Finely chop or slice and put in ziplock bags. Store in the freezer for up to 3 months and use in recipes like this one. 

Rating

5
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