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From Coles, Curtis Stone’s recipe is a sneaky veggie-packed spaghetti bolognaise to ensure the kids get their 2 and 5!

Dairy Free
Serves: 4 Cost: $ Time: 35 mins



  1. Step 1
    Using the large holes of a box grater, grate the cut sides of the tomatoes into a bowl. Discard the skins. Add the garlic, lemon juice and tomato paste and season.

  1. Step 2
    Place the carrot, celery, fennel, onion and chilli, if using, in a food processor and process until finely chopped.

  1. Step 3
    Heat a large deep frying pan over high heat. Add mince and cook, stirring with a wooden spoon to break up any lumps, for 4 mins or until the mince changes colour. Add the carrot mixture and cook for 5 mins or until tender. Reduce heat to medium-high and add the tomato mixture. Cook, stirring occasionally, for 6-8 mins or until the sauce thickens slightly. Stir in the spinach and cook for 1 min or until the spinach wilts.

  1. Step 4
    Meanwhile, cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain well.

  1. Step 5
    Stir pasta into the beef mixture and cook until the sauce thickens and pasta is coated in sauce. Remove from heat and stir in the basil. Season to serve.