Traditional Spaghetti Bolognaise

Traditional Spaghetti Bolognaise

Serves 4


600g beef mince
1 tbsp Goccia D'oro olive oil
1 onion, finely chopped
2 zucchini, grated
2 carrots, peeled, finely grated
200g mushrooms, finely chopped
2 cloves garlic, crushed
1 tbsp San Mauro balsamic vinegar
750ml La Mediterranea passata sauce
1/2 cup water
1 tbsp chopped fresh thyme or oregano
1/4 cup chopped parsley
500g Spighe di Campo spaghetti, cooked
grated parmesan
chopped parsley to serve
  1. Combine mince and oil.Heat frypan, ensure it is hot. Crumble in half the mince. Brown it, breaking up any lumps. Remove first batch, reheat pan, cook remaining mince and remove.

  2. Add vegetables, cook, stirring often until they are soft. Return mince to pan and stir in vinegar, passata, water and herbs.

  3. Bring to boil, reduce heat and simmer for 30 minutes. Add 1/2 to 1 cup of water to sauce, if needed, as it cooks. Serve bolognaise sauce with spaghetti. Sprinkle with a little parmesan and parsley.