Spaghetti bolognese is such a classic comforting mid-week meal that the whole family will enjoy! It’s also great for food prep as you can chop all of the veggies beforehand, making it an easy dish to put together.
This Week
9 Dec - 15 Dec
Meal Prep Guide
Finely dice 2 carrots, 3 sticks of celery and 1 zucchini (store together in an airtight container in the fridge).
Tips
Tips
- We love adding some red wine to our bolognese sauce, if you’ve got some on hand swap out 1/4 cup of the stock for 1/4 cup red wine.
- Bolognese sauce is best when cooked low and slow allowing the flavours to develop and for the mince to get super tender. So if you have extra time up your sleeve you can let it simmer for an 30 minutes – 1 hour.
Shortcuts
Vegetables
- We love adding in extra vegetables! Capsicum, eggplant, mushrooms grated broccoli stalk or pumpkin are all great additions.
Protein
- For a vegetarian option make our Mushroom and Lentil Spaghetti Bolognese
Other
- Swap out the pasta for gluten-free pasta or zucchini noodles.
Ingredients
- 1 brown onion (finely diced
- 2 carrots (finely diced)
- 3 sticks celery (finely diced)
- 1 zucchini (finely diced)
- 2 garlic cloves (crushed)
- 2 tsp dried oregano
- 3 Tbsp tomato paste
- 500-600g beef mince
- 1 tsp miso paste
- 1 tsp dijon mustard
- 1 tsp coconut sugar
- 400g tinned crushed tomatoes
- ½ cup chicken or beef stock
- Olive oil
- Salt and pepper
- 350g spaghetti, pappardelle or fettuccine
- ½ cup parmesan cheese (shaved or grated)
- ½ cup basil (optional)
Method
- Place a large heavy-based pot over medium heat and a generous drizzle of olive oil.
- Add the onions, carrots, zucchini, celery, garlic, oregano, salt and pepper. Cook for 10-12 minutes until softened and the vegetables have started to caramelise; remove the veggies from the pot and set aside.
- Increase the heat to high and add a little more olive oil. Add the beef mince and season with salt and pepper. Cook for 5-7 minutes until the meat is browned all over and any liquid has evaporated and the mince looks like it’s starting to dry out.
- Add the veggies back in and then add the tomato paste, miso paste, mustard and sugar; stir well then add the tinned tomatoes and stock.
- Bring to the boil before reducing to a gentle simmer. Cover with a lid and allow to cook for at least 15-20 minutes stirring occasionally, until you have a rich, thick sauce.
- Cook the pasta according to packet instructions.
- Toss the pasta through the sauce and top with the parmesan and some optional basil leaves.
Variations
Vegetables
- We love adding in extra vegetables! Capsicum, eggplant, mushrooms grated broccoli stalk or pumpkin are all great additions.
Protein
- For a vegetarian option make our Mushroom and Lentil Spaghetti Bolognese
Other
- Swap out the pasta for gluten-free pasta or zucchini noodles.
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