Simple, delicious and packed with goodness, this pasta dish is an instant classic.


Serves: 4


Nothing beats using your own fresh produce or materials around the house.
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What to do

  • 1. Put the onion, carrot and mushrooms in a food processor and blitz until finely chopped. Alternatively, finely chop all the vegetables.

  • 2. Heat a large saucepan over medium-high heat and add the olive oil. When the oil is hot, add the chopped vegies and cook for 5 minutes, stirring, until caramelised.

  • 3. Add the tomato paste, garlic and salt, stir well, and cook for a further 3 minutes.

  • 4. Add the beef, breaking up lumps, and stir it through the vegetables. Cook for 5 minutes.

  • 5. Add the tomatoes and balsamic vinegar and cook for a further 10 minutes.

  • 6. Meanwhile, cook the spaghetti according to the packet directions. Divide the spaghetti between plates and top with the sauce. Serve with fresh basil.

  • Tips

    • If you have fussy eaters, blitz the vegies a little finer so they are more hidden.
    • This bolognese is ideal for easy meal prep, so whip up a whole batch (or two or three!) ahead of a busy week. Freeze the extras.
    • The longer you cook bolognese, the tastier it becomes; if you have time, simmer it for an hour in total (check regularly and add a little water if necessary to ensure it doesn’t burn).

    Image and recipe from Nude Nutritionist by Lyndi Cohen, Murdoch Books, RRP $35.00. Photography: Cath Muscat, Leah Stanistreet and Luca Prodigo

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