Recipes

Spaghetti Bolognese

It is impossible to go past this dish as a family (and athlete!) favourite.

Prep Time 20mins
Cook Time 2hrs
Difficulty Easy
Serves 6
Spaghetti Bolognese

Ingredients

  • 1 tbsp olive oil
  • 4 rashers rindless bacon (optional)
  • 1 medium onion (medium)
  • 2 sticks celery
  • 1 carrot (large)
  • 1 cup mushrooms
  • 2 garlic cloves
  • 1 tsp dried rosemary
  • OR 2 sprigs fresh rosemary
  • 500g beef mince (see notes for vegetarian adaptation)
  • 800g canned whole tomatoes (or chopped toms)
  • 1/2 cup fresh basil
  • 1 tsp dried oregano
  • 2 bay leaves
  • 1 sachet tomato paste (2 tbsp)
  • 1 tsp beef stock powder
  • 1/3 cup red wine
  • parmesan
  • spaghetti
  • steamed greens

Method

  • Prep Ingredients: Finely chop the bacon (if using), onion, carrot, rosemary and fresh basil. Finely slice the mushrooms and celery. Mince the garlic cloves.
  • Finely grate the parmesan cheese and set aside.
  • Using a large fry-pan, wok or saucepan, heat over medium heat. Add the oil and fry the bacon (if using) for 5-10mins until golden and crisp.
  • Reduce the heat and add the onion, carrot, celery, mushrooms, garlic and rosemary. Fry for 5mins until the veg has softened.
  • Increase the heat to medium-high and add the mince. Cook (while stirring and breaking it up) for 5mins or until the meat is browned.
  • Add the tomatoes, basil, oregano, bay leaves, tomato paste, stock and wine. Stir and break up the tomatoes.
  • Bring mix to the boil and reduce to a gentle simmer. Cover with a lid.
  • Cook over this low heat for 60-90mins, stirring occasionally. You will end up with a rich thick sauce.
  • Once the sauce is nearly done, cook the spaghetti according to the packet instructions. Drain the pasta and divide onto plates.
  • Top pasta with bolognese sauce, sprinkle with Parmesan & serve with a side of steamed greens.

Slow Cooker:

  1. If able, still do steps 1-3 before placing all ingredients in the slow cooker.
  2. Cook on low for 6-8hrs
  3. Serve with pasta & a side of veggies

Vegetarian adaptable:
Use veggie mince or 1 x can of lentils.
Leave bacon out of recipe and use vegetable stock powder.

Vegan adaptable:
Same as vegetarian adaptation & use a vegan friendly mince alternative.

FODMAP adaptable:
Swap onion and garlic for infused olive oils and add chopped chives.
Omit mushrooms or only use oyster mushrooms.
Use a FODMAP friendly stock & use low FODMAP pasta (e.g gluten free.

HFLC adaptable:
Serve with zoodles (or a mix of zoodles and spaghetti).