Spaghetti Bolognese

Serves 4


250g Casalare Brown Rice Spaghetti 



1tbsp Extra Virgin Olive Oil 

500g Beef Mince 

2-3 cloves of Garlic, minced 

1/2 tsp Cinnamon Powder 

1/2 tsp Nutmeg Powder 

1/3 C Red Wine 

1 small Carrot, roughly chopped 

1 stalk of Celery, roughly chopped 

1 Onion, roughly chopped 

5 - 6 Mushrooms 

2 tsp Tomato Paste 

800g Tomatoes, diced 

2 cubes of Vegetable Stock 

1 tsp dried MixHerb (oregano, thyme) 

Salt and Pepper to taste 

Grated Parmesan (optional) 


SAUCE - In a food processor mince carrot, onion, celery and mushrooms together and set aside. 

In a large sauce pan over a medium heat add olive oil and garlic, stir until it starts to sizzle, add the mince, stir breaking apart the mince until the mince is brown. Sprinkle with a little salt and pepper. Add the vegetables to the pan, stir and cook until vegetables become tender. Add wine, stir through and continue cooking on a low simmer. Add tomato paste and stir through, then diced tomatoes, herbs, stock cube and simmer for about 20-30 minutes or until the sauce is well cooked and thickens. Add salt and pepper to taste. 


SPAGHETTI - In a large pot (5 litres or more), boil 3-4 litres water and cook pasta as per directions. Rinse with cool running water and drain. 

Serve, sprinkle with freshly grated parmesan and enjoy!

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