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spaghetti bolognese

Best-ever spaghetti bolognese

Total Time
1 hr
15 min
45 min


Olive oil

1 tbs

Brown onion

1 medium, finely chopped


1 stick(s), finely chopped


1 medium, finely chopped

Shortcut bacon

4 slice(s), fat trimmed, finely chopped

Lean pork mince

175 g

Veal mince

175 g

Tomato paste

1 tbs

Fresh rosemary

3 tsp, finely chopped

Fresh bay leaf

2 whole

Tomato puree

400 g, (1 x 400g can)

Canned diced tomatoes

400 g, (1 x 400g can)

Dry pasta

250 g, spaghetti

Grated parmesan cheese

¼ cup(s)

Fresh basil

1 tbs, leaves


  1. Heat oil in a large saucepan over medium-high heat. Cook onion, celery, carrot and bacon, stirring, for 5 minutes or until vegetables have softened.
  2. Add mince and cook, stirring to break up lumps, for 5–7 minutes or until browned. Add tomato paste, rosemary and bay leaves and cook, stirring for 1 minute. Add tomato puree, diced tomatoes and ½ cup (125ml) water and bring to the boil. Reduce heat and simmer, uncovered for 30 minutes or until sauce has thickened.
  3. Meanwhile, cook pasta in a large saucepan of boiling salted water, following packet instructions, until just tender. Drain.
  4. Remove and discard bay leaves from bolognese. Serve pasta topped with sauce, parmesan cheese and fresh basil leaves.