top of page

Meaty spaghetti bolognese from scratch

Updated: Aug 30, 2022

8 Servings


500g minced beef (5% fat)

Olive oil

1 large brown onion (finely chopped)

2 cloves of garlic (finely chopped)

2 cans of tinned tomatoes (chopped)

1 can (tinned tomatoes) of cold water

1 beef stock cube (gel)

4 tablespoons tomato paste

1 medium parsnip (finely chopped)

1 medium carrot (finely chopped)

4 mushrooms (finely chopped

1/2 zucchini (courgette) finely chopped

1 teaspoon of dried mixed herbs

2 dried bay leaves


  • Brown the mince in a large wok, drain the fat and discard. Set the browned mince to one side and keep warm.

  • In the same wok, brown the onions and garlic in a little olive oil.

  • Add the minced beef, along with the rest of the ingredients and simmer for approximately 45 minutes.

  • Stir periodically to stop the bottom from sticking.

  • Take out the bay leaves.

  • Serve with your favourite pasta, over a baked potato or for the base of lasagne.

I chop the vegies in a food processor to save time. With this recipe, it is designed for a family of 4 and for half to be frozen for another meal. Feel free to add any vegies that you have left over in your fridge.


bottom of page