Spaghetti Bolognese



  • 1 tbsp (15 ml) sunflower oil
  • 500 g lean beef mince
  • 1 onion, chopped
  • 1 celery stalk with leaves, chopped
  • 2 cloves of garlic, chopped
  • 1 green pepper, seeds removed and chopped
  • 2 carrots, grated
  • 2 tsp (10 ml) each dried thyme and mixed herbs
  • 1 x 410 g tin chopped tomatoes
  • 1 tbsp (15 ml) tomato paste
  • 2 tbsp (30 ml) chutney
  • 1 tsp (5 ml) salt
  • lemon juice and black pepper to taste
  • 300 g spaghetti


Heat 1 tsp of the oil in a frying pan and fry mince until browned. Spoon out and drain excess fat.

Heat another 1 tsp of the oil in the same pan and fry onion, celery, garlic and green pepper for a few minutes.

Add carrots, herbs, tomatoes, tomato paste, chutney and ½ tsp salt with meat. Reduce heat, cover with a lid and simmer for 30-45 minutes.

Season well with lemon juice and pepper.

Meanwhile, bring a large pot of water to the boil. Add pasta and the remaining ½ tsp salt. Cook until tender and drain well. Stir in the remaining 1 tsp oil.

Serve warm pasta with spaghetti sauce.


To bulk up the mince, add cubes of butternut or brinjal with the carrots or stir in a tin of baked beans in tomato sauce.

Fresh or dried herbs like basil, rosemary and origanum are delicious with mince.

Lasagne: Use the White sauce on and layer with the mince and lasagne sheets or noodles. Bake in the oven for 45 minutes.

Curry mince: Add ½ tbsp curry powder and ½ tsp each ground cumin and coriander to the onions.