Serves 4 - 6 people.

Everyone loves a decent spaghetti bolognese. It tastes just like home, and it’s one of those recipes that can be as complicated or simple as you like. The best thing you can do; however, is take your time. Let the sauce thicken into a rich tomato gravy that when served hugs your pasta.

The best pasta is always fresh and this recipe is no exception. I get mine from The Pasta King at the West End markets and always cook it within two days. It’s not too expensive at $6.50 and tastes amazing.

Equipment needed

Chef’s knife, chopping board, frying pan, large pot, measuring spoons, tongs.


500g lean beef mince

1 onions, diced

1 capsicum, diced

1 red chilli, finely sliced

2 cloves of garlic, crushed

200g mushrooms, thinly sliced

400g tin of crushed tomatoes

2 tablespoons tomato paste

1 tablespoon beef stock powder

500g spaghetti

Extra virgin olive oil

Splash of red wine (optional)

Salt and pepper to season


Step 1: Prepare all your veggies first and keep to one side. This means dicing your onion, and capsicum, crushing your garlic, and slicing your mushrooms.

Step 2: Set to a medium-high heat, heat a couple of tablespoons of olive oil in a deep dish frying pan over the stovetop. Add your veggies and cook until semi-translucent, stirring with a wooden spoon.

Step 3: Next add your mincemeat, breaking up the meat with your fingers as you place it gently into the pan. This will help it cook much faster and avoid you having to break it up with your wooden spoon. 

Step 4: When the meat is browned and there is only a little bit of water left in the pan, splash over some red wine and then add your tomatoes, tomato paste, and beef stock.

Step 5: Fill up a tomato tin with water and add to the pan as well.  

Step 6: Stir the sauce with your spoon to combine and bring to the boil. When it starts to boil reduce the heat and simmer the sauce until it becomes thick, rich, and reduced. This can take between 30-45 minutes. 

Step 7: When your sauce is thick enough (similar consistency to gravy) turn off the heat and cover.

Step 8: Bring 3 litres of water to the boil and add salt, lots of salt, to flavour the water and infuse the pasta. Add the pasta and cook until al dente.

Step 9: When cooked, divide the pasta and bolognese sauce and serve or store for lunch throughout the week. 

DinnerDrew Hipwood