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Spaghetti Bolognese

A classic Spaghetti bolognese that is fast and easy to make.

2 tbsp olive oil
500g minced beef, thawed
1 large onion, finely chopped
1 carrot, peeled and finely chopped
2 celery sticks, finely chopped
4 garlic cloves, crushed
4 tbsp tomato puree
4 tomatoes, chopped
dried oregano, to taste
400g spaghetti
Cowhead grated Parmesan cheese, to serve

1. Heat a wok or large, deep frying pan with olive oil.

2. Crumble the beef into the pan and stir-fry over a high heat for 2 minutes to break up the meat and brown it.

3. Add the onion, carrot, celery and garlic and stir over a medium heat for 1 minute.

4. Add in the tomato puree and stir well.

5. Add the chopped tomatoes and oregano and cook over a medium heat until the sauce boils gently, stirring occasionally, for 15 minutes or until thick.

6. While the sauce is cooking, cook the spaghetti in a pan of salted boiling water for 10 minutes, or according to the pack instructions.

7. Drain and turn into a warmed serving bowl.

8. Taste the sauce and adjust the seasoning, then pour over the hot pasta.

9. Serve immediately with Cowhead grated Parmesan cheese.