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Spaghetti bolognaise

  • 0:10 Prep
  • 0:20 Cook
  • 4 Servings


  • 500g spaghetti
  • 1 medium brown onion, finely chopped
  • 1/2 lemon, juiced
  • 2 tablespoons fresh rosemary leaves
  • 2 garlic cloves, crushed
  • 1 tablespoon wholegrain mustard
  • 1/4 teaspoon cracked black pepper
  • 3 (about 150g) egg tomatoes, chopped
  • 500g extra lean beef mince
  • 250mls (1 cup) tomato pasta sauce (like Five Brothers Roasted Garlic & Onion)
  • 1 140g tub tomato paste (Leggos brand)
  • Cracked black pepper, to serve
  • Fresh rosemary sprigs, extra (optional), to garnish


  • 1
    Cook the spaghetti in a large saucepan of salted boiling water, following packet directions, until al dente. Drain.
  • 2
    Meanwhile, combine the onion, lemon juice, rosemary, garlic, mustard and black pepper in a large non-stick frying pan. Cook over medium heat, stirring occasionally, for 5 minutes or until the onion is soft.
  • 3
    Add the tomatoes and beef mince to the pan and cook, stirring occasionally, for 10 minutes or until the mince is cooked. Add the pasta sauce and tomato paste and stir to combine. Reduce heat to low and simmer for 5 minutes.
  • 4
    Spoon the sauce over the spaghetti and serve sprinkled with pepper and garnished with the extra rosemary sprigs, if desired.

Source: taste.com.au


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