Home
Recipes
carrots

Asian slaw with steamed prawns

Asian slaw with steamed prawns

5 minutes

Avocado corn soup with red & yellow pepper

Avocado recipes

Avocado corn soup with red & yellow pepper

35 minutes

Big roast brisket

Hanukkah recipes

Big roast brisket

3 hours

Roast chicken pie

Chicken recipes

Roast chicken pie

3 hours

Muffin-tray chicken pies

Chicken recipes

Muffin-tray chicken pies

25 minutes

Slow-roasted lamb and beans with garlic and rosemary

Slow-roasted lamb and beans with garlic and rosemary

3 hours

Ragu alla Bolognese (Bolognese meat sauce)

Ragu alla Bolognese (Bolognese meat sauce)

1 1/2 hours

Freshly squeezed carrot juice with granadilla wedges

Carrot recipes

Freshly squeezed carrot juice with granadilla wedges

Tom yum goong

Tom yum goong

12–15 minutes

Porcini and Nicola potato risotto

Porcini and Nicola potato risotto

30 minutes

Tsipora paketo

Fish recipes

Tsipora paketo

15 minutes

Spaghetti Bolognese

Spaghetti Bolognese

30–40 minutes

Load more

Spaghetti Bolognese

Serves 8

Difficulty Easy

Prep Time 20 minutes

Cooking Time 30–40 minutes

Ingredients

1 onion, chopped
1 sweet pepper, chopped
2 carrots, chopped
4 baby marrows, chopped
150 g butternut, chopped
2 x 400 g cans chopped Italian tomatoes
1 garlic clove, chopped
a handful of chopped parsley
a handful of torn basil
½ cup dry white wine
1 t sugar
sea salt and freshly ground black pepper to taste
500 g beef mince
basil or flat-leaf parsley,to garnish (optional)
spaghetti, cooked al dente,for serving
Parmesan, grated, for serving

Method

Blend the vegetables, tomatoes, garlic, herbs, wine, sugar and seasoning.

Mix with the beef mince.

Turn into a suitable saucepan and simmer, half covered, over a medium to low heat, for 30 to 40 minutes.

Serve ladled over the cooked spaghetti with grated cheese on the side.

Cook’s note: Use stock instead of wine, if you prefer.

This recipe was created by TASTE reader Candice Freeman for the November 2011 Readers’ issue of TASTE magazine. For all our readers’ recipes, as well as restaurants, books, gadgets and wines chosen by TASTE readers, visit our readers’ issue page.