Serves: 4
Prep Time: 15 mins
Cook Time: 45 mins
Ingredients
500g L.A. FARMS Free-Range Angus Mince
2 tablespoons olive oil
1 medium onion, finely chopped
2 garlic cloves, minced
1 carrot, finely diced
1 celery stalk, finely diced
1 teaspoon dried oregano
1 teaspoon dried basil
2 tablespoons tomato paste
1 can (400g) chopped tomatoes
1 teaspoon sugar (optional, to balance acidity)
Salt and freshly ground black pepper, to taste
300g spaghetti
Fresh parsley or basil, chopped (for garnish)
Grated parmesan-style cheese (optional, see note)
Instructions
Sauté the Base
Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and cook until softened, about 3–4 minutes. Add the garlic, carrot, and celery. Sauté for another 5–6 minutes until vegetables begin to soften.
Brown the Mince
Add the L.A. FARMS Free-Range Angus Mince to the pan. Cook until browned, breaking it up with a spoon as it cooks—about 6–8 minutes.
Build the Flavour
Stir in the tomato paste, oregano, and basil. Cook for 1–2 minutes. Add the chopped tomatoes and sugar, then season with salt and pepper.
Simmer
Reduce heat to low and let the sauce simmer gently, uncovered, for 25–30 minutes. Stir occasionally to prevent sticking and allow the flavours to deepen.
Cook the Pasta
While the sauce simmers, cook the spaghetti in a large pot of boiling salted water according to package instructions. Drain and set aside.
Combine & Serve
Toss the cooked spaghetti with the bolognaise sauce or serve the sauce spooned over the pasta. Garnish with chopped fresh herbs and a sprinkle of grated cheese if desired.
Notes
This sauce can be made in advance and tastes even better the next day.
Leftovers can be stored in the fridge for up to 3 days or frozen for up to 3 months.