Spaghetti Bolognese

This recipe has a difficulty rating of 'easy'This recipe is a good source of vitamin CThis recipe is a good source of iron

Easy difficulty | Good source of vitamin C and iron
Serves 4–8


1kg premium beef mince

2 large carrots, grated

2 large zucchinis, grated

2 cups broccoli

2 cups frozen peas

2 x 680g jars pasta sauce

2 x 400g cans diced tomatoes

2 medium brown onions, diced

4 teaspoons minced garlic

4 teaspoons mixed herbs

500g spaghetti

2 tablespoons olive oil


  1. Place the onion, garlic and half the oil in a large saucepan over medium heat and cook until onion is soft. Add the mince and remaining oil in the saucepan over medium heat and cook until brown. Use a wooden spoon to constantly separate the mince while it’s cooking so it doesn’t stick together.

  2. Add pasta sauce, mixed herbs, diced tomatoes, carrot, zucchini and peas. Bring to the boil and simmer for 25 minutes.

  3. Meanwhile, cook the spaghetti in a large saucepan of salted boiling water following packet directions. Drain.

  4. Divide the spaghetti among bowls and spoon over bolognese sauce.

Smart tip

  • Any leftover bolognese mixture can be used to make jaffles the next day.