Summery spaghetti bolognese

Recipe from: 10 March 2011

Ingredients 15
Servings 4
Time 10 mins


  • 1
    onion, finely chopped
  • 4
    medium carrots, finely chopped/grated
  • 2
    garlic cloves, crushed
  • 500
    lean beef mince
  • 4
    large tomatoes, chopped / 250g cherry tomatoes, halved / 1 tin chopped tomatoes
  • 1
    tin tomato paste
  • 1
  • 1/2
    each ground cumin, ground cloves and ground nutmeg
  • 1
    each ground coriander and paprika
  • 2
  • 500
    water (or substitute the bovril and water for 500ml beef stock)
  • salt & pepper to taste
  • 500
    fettucini, cooked
  • fresh rocket, fresh baby spinach, fresh italian parsley (1-2 handfuls of each)
  • goat’s cheese / mature cheddar / feta to serve


40 mins
In a large pot, fry the onions and carrots in 2tbsn oil until the onion is soft and translucent.
Add the garlic cloves and fry for another minute. Add the mince and break up with a fork/spoon.
Allow to brown for 2-3 minutes.
Add tomatoes, tomato paste, sugar and spices. Stir to combine everything.
Add the bovril and water, mix through and turn the heat down. Cover and allow to simmer for 25-30 minutes. Season to taste.
Toss the cooked pasta with the sauce and the leafy veg.
Serve with a sprinkling of cheese and chopped chilli if desired.
Reprinted with permission of Simply Delicious.
To visit Simply Delicious’ blog, click here.



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