Spaghetti Bolognese


  • 1tbsp of Olive Oil
  • Optional: 4 rashers of rindless bacon, finely chopped
  • 1 medium onion, finely chopped
  • 2 sticks of celery, finely sliced
  • 1 large carrot, finely chopped
  • 1 cup of finely sliced mushrooms
  • 2 cloves of garlic, minced
  • 1tsp of dried rosemary (or 1-2 sprigs fresh, finely chopped)
  • 500g of Beef Mince (see notes for vegetarian adaptation)
  • 2 x 400g tins of whole tomatoes (or chopped toms)
  • 1/2 cup fresh basil, finely chopped
  • 1tsp of dried oregano
  • 1-2 bay leaves
  • 1 sachet of tomato paste (2 tbsp)
  • 1 tsp of beef stock powder
  • 1/3 cup of red wine
  • Parmesan, finely grated to serve.
  • Spaghetti, to serve
  • Steamed Greens, to serve.


  • Using a large fry-pan, wok or saucepan, heat over medium heat. Add the oil and fry the bacon (if using) for 5-10mins until golden and crisp.
  • Reduce the heat and add the onion, carrot, celery, mushrooms, garlic and rosemary. Fry for 5mins until the veg has softened.
  • Increase the heat to medium-high and add the mince. Cook (while stirring and breaking it up) for 5mins or until the meat is browned.
  • Add the tomatoes, basil, oregano, bay leaves, tomato paste, stock and wine. Stir and break up the tomatoes.
  • Bring mix to the boil and reduce to a gentle simmer. Cover with a lid.
  • Cook over this low heat for 60-90mins, stirring occasionally. You will end up with a rich thick sauce.
  • Once the sauce is nearly done, cook the spaghetti according to the packet instructions. Drain the pasta and divide onto plates.
  • Top pasta with bolognese sauce, sprinkle with Parmesan & serve with a side of steamed greens.

Slow Cooker:

  1. If able, still do steps 1-3 before placing all ingredients in the slow cooker.
  2. Cook on low for 6-8hrs
  3. Serve with pasta & a side of veggies

Vegetarian adaptable:
Use veggie mince or 1 x can of lentils.
Leave bacon out of recipe and use vegetable stock powder.

Vegan adaptable:
Same as vegetarian adaptation & use a vegan friendly mince alternative.

FODMAP adaptable:
Swap onion and garlic for infused olive oils and add chopped chives.
Omit mushrooms or only use oyster mushrooms.
Use a FODMAP friendly stock & use low FODMAP pasta (e.g gluten free.

HFLC adaptable:
Serve with zoodles (or a mix of zoodles and spaghetti).