Spaghetti Bolognese

Serves 4, 362 calories per serve


  • 2 tablespoons olive oil
  • 640g lean beef mince
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • ½ red capsicum, diced
  • ½ carrot, grated
  • 1 cup tomato passata*
  • 400g tin chopped tomatoes
  • 1 tablespoon salt reduced soy sauce
  • ½ green cabbage, finely shredded
  • Salt and pepper to taste
  • Shredded basil leaves (to serve)

Spaghetti Bolognese


  1. Heat the oil in a large saucepan over high heat. Add the meat and stir until well coloured.
  2. Add the onion, garlic, capsicum and grated carrot. Cook, stirring, until the vegetables are softened.
  3. Add the passata, tomatoes and soy sauce and simmer for 30 minutes or until thickened. Season to taste.
  4. Meanwhile bring a large saucepan of water to the boil. Add the cabbage and cook until just softened, about 1 minute. Strain.
  5. Place cabbage in pasta bowls, top with bolognese sauce and shredded basil.

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