Veggie-full beef bolognese with spaghetti recipe

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

Written by Lyndi Cohen
  • Serves: 4


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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.


  • 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).

Written by Lyndi Cohen

Lyndi Cohen is a Sydney-based Accredited Practising Dietitian, cheekily known as The Nude Nutritionist.

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