Spaghetti bolognese

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Spaghetti bolognese, or spag bol, as it’s affectionately known in Australia, is what most of us would consider to be the quintessential Italian meal.


1 tbsp olive oil
1 brown onion, finely chopped
1 carrot, peeled, finely chopped
1 celery stick, trimmed, finely chopped
2 garlic cloves, crushed
500g Coles beef mince regular
1/3 cup tomato paste
2 x 400g cans diced tomatoes
1 tsp oregano leaves
Large pinch ground nutmeg
2 tsp sweetener
1/2 cup water
500g thin spaghetti
Fresh basil leaves, to serve
Parmesan cheese, shaved, to serve


  1. Heat oil in a large saucepan over medium-high heat. Cook onion, carrot, celery and garlic, stirring, for 5 minutes or until softened. Add mince. Cook, breaking up with a wooden spoon, for 6 to 8 minutes or until browned.
  2. Add paste, tomatoes, oregano, nutmeg, sweetener and 1/2 cup cold water. Bring to the boil. Reduce heat to low. Simmer, uncovered, for 20 to 30 minutes or until thick. Season with salt and pepper.
  3. Meanwhile, cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Drain.
  4. Divide pasta among serving bowls. Spoon over sauce. Serve topped with cheese and fresh basil.

Credits: Taste