• 1 tbsp vegetable oil
  • 1 large onion, chopped
  • 500g 5% fat beef mince
  • 2 cloves garlic, crushed
  • 1 red pepper, deseeded and chopped
  • 150g baby button chestnut mushrooms, sliced
  • 70g pitted green olives, halved
  • 400g tin chopped tomatoes
  • 500ml beef stock, made with 1 beef stock cube
  • 1 tbsp double concentrated tomato purée
  • 1 tbsp dried oregano
  • 350g spaghetti
  • 20g parmesan


  1. 1

    Heat the oil in a large heavy-based pan over a low to medium heat. Cook the onion for 5 minutes until softened, then turn the heat up and add the minced beef. Continue to cook until browned, then add the crushed garlic. Cook for a couple of minutes, but do not allow the garlic to brown.

  2. 2

    Add the pepper and mushrooms and cook for a further 5 minutes until they begin to soften. Add the olives, tinned tomatoes, 300ml of the beef stock, tomato purée and dried oregano and bring to a simmer. Allow to simmer for 40 minutes, topping up with more stock if it starts to dry out, until the sauce has thickened. Season with black pepper.

  3. 3

    Cook the pasta according to the packet instructions and serve with the bolognese. Sprinkle with grated parmesan to serve.

Nutritional Details

Each serving provides
  • Energy 2554kj 610kcal 31%
  • Fat 15.3g 22%
  • Saturates 4.6g 23%
  • Sugars 11.7g 13%
  • Salt 2.1g 35%

% of the Reference Intakes

Typical values per 100g: Energy 444kj/106kcal

Each serving provides

69.8g carbohydrate 6.9g fibre 44.8g protein

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