Spaghetti Bolognaise

A classic Italian dish for the whole family. This version is packed with hidden vegetable goodness, making it absolute gold for getting kids to eat their greens.

Dairy-Free Gluten-Free Option

Prep Time

15 mins

Cook Time

40 mins

Servings

4 people

Ingredients

• 2 carrots
• 1 parsnip
• 1 onion
• 4 tbsp oil
• 3 garlic cloves
• 200g mushrooms
• 375g beef mince
• 2 tbsp mixed herbs
• 75ml red wine
• 1L passata
• 2 beef stock pots
• Salt & pepper (to taste)
• Spaghetti (gluten-free if required)

Method

Step 1: Prep the Root Vegetables

Finely dice your carrots and parsnip down into ultra-small fragments so they vanish inside the finished meat sauce base.

Step 2: Dice the Onion

Finely chop the entire onion element.

Step 3: Soften the Aromatic Bases

Tip your finely diced carrots, parsnip, and onion into a frying pan with the oil. Sauté over medium heat until completely soft.

Step 4: Incorporate Garlic and Mushrooms

Crush your garlic cloves and thinly slice the mushrooms. Drop them into the pan with the vegetable base, stirring to combine.

Step 5: Brown the Beef Mince

Add the beef mince into the pan layer. Fry continuously, using your spoon to break up any big chunks, until the meat is browned completely through.

Step 6: Add Herbs

Scatter the dry mixed herbs uniformly throughout your browned meat mixture.

Step 7: Pour Liquids and Simmer

Pour in your red wine splash, the full passata volume, and incorporate your beef stock pots. Give everything a deep stir, cover with a pan lid, and drop the element down to simmer gently for 20 minutes. Serve hot over columns of boiled spaghetti and finish with ground salt and pepper.