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Pasta Bolognese

Serves   4
Prep time: 10 mins
Cooking time: 30 mins

For the ultimate comfort food, look no further than our deliciously rich pasta Bolognese. With plenty of hidden veges in the sauce, this recipe is a winner for a quick and easy family dinner.

Pasta

Ingredients

Method

Ingredients

  • 250g dry pasta*
  • 1 cup pasta cooking water
  • 1 tablespoon oil 
  • 1 onion, finely diced
  • 2 garlic cloves, grated or finely chopped or 1 teaspoon crushed garlic
  • 1 leek, white and green parts thinly sliced and thoroughly washed
  • 70g tomato paste*
  • 250g beef mince*
  • 250g mushrooms*, finely chopped to resemble mince
  • 2 x 400g cans chopped tomatoes 
  • ¼ head cauliflower*, florets, stalks and any nice leaves roughly chopped 
  • 1 teaspoon dried mixed herbs
  • 300g (2 cups) frozen mixed veges*
  • 250g frozen spinach*
  • Salt and pepper, to taste
  • 50g cheese*, grated

* These ingredients are shared with other recipes from week three of the the winter weekly meal planner.

Method

  1. Cook pasta according to packet instructions. Set aside 1 cup of the pasta cooking water before draining.
  2. Heat oil in a large frying pan or pot on the stove over medium high heat, add onions and sauté until softened. Add garlic and stir fry for a minute or until fragrant. Stir through leek and tomato paste, cook for about 2 minutes stirring occasionally. 
  3. Turn the heat to high and add mince and mushrooms into the pan and cook for about 5 minutes or until the mince has browned.
  4. Pour chopped tomatoes into the pan or pot, fill each can with ½ cup of the pasta cooking water and swirl around to get any remaining sauce and add to the mixture. 
  5. Add in cauliflower and dried mixed herbs, stir through and cover with a lid. Bring to a simmer, while stirring occasionally. Reduce heat to a gentle simmer and leave to simmer until the cauliflower is tender. 
  6. Stir through frozen mixed veges and spinach, bring to a simmer. Test taste, adding salt and pepper as desired. Portion pasta into serving bowls and top with the mince and vege sauce and cheese. 

Cooking tips:

  • Don’t waste the cauliflower! The stalks can be grated into the sauce if desired. 

Adapt it:

  • For larger appetites you can increase the amount of pasta, mince and mushrooms if needed.
  • You can swap the beef mince for lamb, pork or a plant-based mince.

Kid friendly alternatives:

  • Replace leek with more onion if preferred.
  • Choose canned tomatoes and tomato paste without added salt and limit salt added when cooking.
  • Spinach can be swapped for frozen peas if you like.

Leftover tips: 

  • This is a perfect dish to reheat for lunch the next day. Or freeze the mince and vege sauce and pasta separately and defrost and heat thoroughly before serving.