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Spaghetti bolognese

Spaghetti bolognese

Total Time
1 hr 10 min
15 min
55 min
Spaghetti bolognese is a popular staple so it makes sense to keep a batch in the freezer for those busy times when you have hungry mouths to feed, but don’t have time to cook.


Brown onion

1 medium, finely chopped


1 medium, finely chopped


1 stick(s), finely chopped

Fennel seeds

2 tsp

Extra lean beef mince, raw

400 g


2 clove(s), crushed

Canned diced tomatoes

1 800g can

Tomato paste

1 tbs

Dried oregano

2 tsp

Dried bay leaf

2 whole

Beef stock cube

1 individual, crumbled

Dry pasta

180 g, dried spaghetti or linguine

Grated parmesan cheese

¼ cup(s), finely grated, (20g)

Fresh basil

2 tbs, leaves

Oil spray

1 x 3 second spray(s)


  1. Lightly spray a large, deep non-stick frying pan with oil and heat over medium heat. Cook onion, carrot, celery and fennel seeds, stirring, for 6–8 minutes, until vegetables are soft.
  2. Add mince and cook, stirring to break up lumps, for 5 minutes or until browned. Add garlic and cook, stirring, for 1 minute. Stir in tomatoes, tomato paste, oregano, bay leaves, stock cube and 1½ cups (375 ml) water and bring to the boil. Reduce heat and simmer, partially covered, stirring occasionally, for 40 minutes or until sauce is thick. Season with salt and pepper.
  3. Just before serving, cook pasta in a large saucepan of boiling, salted water, following packet instructions. Drain and serve topped with sauce, parmesan and basil.


COOK'S TIP: Want a flavour boost? Swap ½ cup (125 ml) water for ½ cup (125 ml) red wine. TO REFRIGERATE: Store bolognese sauce in a reusable container for up to 4 days. To reheat, simmer gently in a saucepan, or microwave single portions until hot, adding a little extra water if the sauce is too thick. Cook pasta following step 3. TO FREEZE: Store bolognese sauce as above for up to 3 months. Thaw overnight in the fridge. Reheat and cook pasta as above.