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Spaghetti Bolognaise


  • 1 tablespoon Olive Oil

  • 1 Onion

  • 2 Garlic Cloves

  • 1 Stalk Celery

  • 0.5 red capsicum

  • 6 button mushrooms

  • 0.5 Leek

  • 2 carrots

  • 2 tablespoons Tomato paste

  • 1 kg minced meat

  • 2 bottles (1 litre) Napolitana sauce

  • 1 Bay leaf

  • 1 packet Pasta

  • Parmesan optional

  • 0.5 cup Dry red wine optional


  • Sauce:

  • 1.

    Combine carrot and leek followed by onion and garlic and celery followed by the capsicum and mushroom until ingredients are broken down (but not too finely).

  • 2.

    Heat olive oil in a heavy based saucepan and fry off the blended ingredients. Then add tomato paste and wine if using. Fry until becomes fragrant (about 3 minutes).

  • 3.

    Add mince and fry off on medium-high heat until the mince is totally brown. Stir occasionally to break the meat up.

  • 4.

    Add napoli sauce and bay leaf (or any other woody herbs if desired).

  • 5.

    Turn down heat and simmer for 2-3 hours. Season before serving and garnish with fresh basil, parsley and parmesan.

  • Pasta:

  • 1.

    Fill a large saucepan with cold water and put in on a high heat with the lid on for 5 minutes.

  • 2.

    Take off the lid and add a tablespoon of olive oil and a tablespoon of salt. Bring to the rapid boil before adding the pasta.

  • 3.

    Stir regularly to avoid clumping. Pasta is ready when it is still a little white in the centre and “firm to the tooth” or al dente!

  • 4.

    Strain pasta in a large colander and toss with a dash more olive oil to serve.

  • Options:

  • 1.

    Simple Napoli Sauce with no Meat, Olive Oil, Garlic & Chilli, Tuna, Parsley & Lemon.

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