Spaghetti Bolognese

I love making this spaghetti bolognese.  The sauce is made from scratch and packed with plenty of vegetables. Feel free to sneak in veggies your children wouldn’t normally eat like spinach and kale…they’ll never know it’s in there and it’s so good for them!

For extra nutrients – leave the skin on the vegetables (also saves time on peeling!) and use up homemade chicken bone broth instead of stock.

This dinner is an easy sell for kids and it’s a great way to use up vegetables they might otherwise object to. Serve with gluten free pasta, I love quinoa and amaranth, or for a grain free option try zucchini noodles.

I also double up the recipe so I have four dinners out of this one cook and store all my leftovers in glass containers in the fridge.  For my kids before dinner I serve up a huge platter of fruit and veg so they start getting a little full on all that goodness before they tuck into dinner.  And with this meal they still eat heaps (but I manage to get lots of leftovers!).

5/5 (1 Review)

Spaghetti Bolognese

Prep Time

20 minutes

Cook Time

75 minutes




  • 500 g beef grass fed
  • 1 brown onion grated
  • 2 cloves garlic minced
  • 2 celeries grated
  • 2 small carrots or 1 large grated
  • 1 jar tomato passata (680g) or dice 6 tomatoes
  • 200 g of veggies (eg. mushrooms, zucchini, kale, spinach etc)
  • 4 tablespoons tomato paste
  • 1 cup chicken or vegetable stock
  • 1 teaspoon heaped dried oregano
  • 2 bay leaves (optional)
  • Salt and pepper
  • 2 tablespoons olive oil for sautéing


  1. Heat oil into a large deep frying pan (with lid) or casserole dish and brown the mince on medium heat and season with salt and pepper.
  2. While the mince is browning, finely chop, grate or using a food processor blitz the onion, garlic, celery and carrot so it's nice and fine.
  3. Once the meat is browned add the grated onion, garlic, celery and carrot to the pot. Mix through and soften for a few short minutes.
  4. While the veggies are softening, finely chop, grate or pop in a food processor the remaining veggies you have until finely diced. Add to the pot, give it a stir and allow to continue cooking.
  5. Finally add the tomato paste, passata or diced tomatoes, stock, dried herbs, bay leaves and seasoning (to taste). Give it a stir and pop the lid on your pan and allow to simmer until the liquid is absorbed. Normally about 1 hour, however check half way to evaluate the rest of the cooking time. The longer it cooks the more delicious the sauce will be.
  6. Taste and adjust seasoning if necessary. If the sauce is too lumpy with veggies, just grab a handheld stick blender and blitz to the desired consistency.

Recipe Notes

Allergy information: Dairy Free, Wheat Free, Gluten Free, Egg Free, Soy Free, Nut Free, Sesame Free, Corn Free. Paleo friendly.

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  1. Bel Doley on July 20, 2021 at 4:09 pm

    This is my go to pasta sauce! I use it in lasagne as well, it is super delicious.

  2. Mel on September 14, 2021 at 9:21 am

    This is a great recipe. I’ve never really followed a recipe when making bolognaise or pasta sauce but I must say you have the quantities perfectly balanced. Even my mince hating hubby went back for seconds

    • Sharon Selby on September 22, 2021 at 4:36 pm

      Ah Mel, thats so awesome to hear. Thank you for sharing.
      Sharon xx

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