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Curtis Stone’s Spaghetti Bolognaise

From Coles, Curtis Stone's recipe is a sneaky veggie-packed spaghetti bolognaise to ensure the kids get their 2 and 5!
Prep Time: 15 min Cook Time: 20 min Time:: 35 mins
Serves 4
  • 4 Large Tomatoes
  • 2 Garlic cloves (Finely grated)
  • 2 tablespoons Lemon juice
  • 2 tablespoons Tomato Paste
  • 2 Carrots (Peeled and coarsely chopped)
  • 2 Celery sticks (Coarsely chopped)
  • 1 Fennel bulb (Coarsely chopped)
  • 1/2 Brown onion (Coarsely chopped)
  • 1/4 Long red chilli (Seeded and coarsely chopped)
  • 450 grams Beef Extra Lean Mince
  • 60 grams Baby spinach
  • 300 grams Wholemeal spaghetti
  • 10 Basil leaves (Torn)
  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.
  2. Place the carrot, celery, fennel, onion and chilli, if using, in a food processor and process until finely chopped.
  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.
  4. Meanwhile, cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain well.
  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.