Spaghetti bolognaise

Week 3, Monday

Serves: 4

Time: 45 minutes

Difficulty: Moderate

Vegetarian swap: Swap minced beef for 500g x kater vegan mince


  • 2 tbsp olive oil
  • 60g grated cheddar
  • 1 pinch black pepper
  • 1 tsp salt
  • 220g spaghetti
  • 2 tsp garlic
  • 1 tbsp beef bouillon with 300ml water
  • 200g onions finely sliced
  • 100g carrots finely chopped
  • 500g Farmstead fresh minced beef
  • 800g x chopped tomatoes
  • Parmesan cheese


  • 1. Place a large frying pan over a High heat. Add a tablespoon of olive oil and once hot add the beef mince and a pinch of salt and pepper.
  • 2. Cook the mince until well browned, splitting the mince with a wooden spoon to make sure it doesn’t lump up. It needs to be a brown colour. Once browned, transfer the mince to a bowl and set aside.
  • 3. Add another tablespoon of oil to the pan you browned the mince in and turn the heat to medium. Add the onions and a pinch of salt and fry gently for 5-6 minutes, or until softened and translucent.
  • 4. Add the garlic and the carrots and cook for another 2 minutes then pour the mince and any juices in the bowl back into the saucepan.
  • 5. Add the tomatoes to the pan and stir well to mix. Pour in the stock, bring to a simmer and then reduce the temperature to simmer gently for 35 - 45 minutes, or until the sauce is thick and rich. Taste and adjust the seasoning as necessary with salt and pepper.
  • 6. Add the spaghetti to a large saucepan of water and add a pinch of salt. Cook for 7- 9mins until soft to the touch.
  • 7. Once the spaghetti is cooked through, drain and add to the pan with the bolognaise sauce. Mix well and serve with a sprinkle of parmesan cheese and ground pepper.

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