Summery spaghetti bolognaise

Recipe from: 8 November 2010

Ingredients 12
Servings 4
Time 10 mins


  • 250
    whole wheat spaghetti, cooked in salted water until al dente and drizzled with olive oil
  • 15
    olive oil
  • 500
    lean beef mince
  • 1
    onion, chopped
  • 1
    tin of tomato purée
  • 125
    prepared beef stock
  • 5
    dried mixed herbs
  • 10
  • Salt and pepper to taste
  • 250
    combination of grated mature cheddar and parmesan cheese
  • handful
    basil, baby spinach and rocket
  • 125
    baby tomatoes, halved


25 mins
Heat the oil in a saucepan and brown the meat then remove and set aside.

In the same pan, sauté the onion until soft, return meat to the pan together with the puree, stock, dried herbs and sugar, cover and bring to the boil. Once it starts to bowl, remove the lid and reduce the heat to a moderate temperature allowing the mince sauce to simmer gently for +- 20 minutes. Season to taste.

Add the cooked pasta, greens, tomatoes and cheese to the mince sauce and toss until well combined. Adjust seasoning again if need be.

Reprinted with permission of Bits of Carey.
To visit Bits of Carey's blog, click here.



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