Classic is classic for a reason, Chef! This recipe features a homemade bolognese sauce made extra tangy-licious with tomato paste and tomato passata. Al dente tubes of penne, and loaded browned mince make this meal both timeless and tasty. Garnished with fresh basil & Italian-style cheese.
Serving guide
Choose your portion size.
START THE SPAG BOL
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain and toss through a drizzle of olive oil.
BOLOGNESE SAUCE
Place a pan over medium heat with a drizzle of oil. When hot, fry the Onion until soft, 3-4 minutes. Add the mince and work quickly to break it up as it starts to cook. Fry until browned, 5-6 minutes (shifting occasionally). In the final 1-2 minutes, add the NOMU rub, the Garlic, the tomato paste, and the wine. Pour in the tomato passata and 150ml [300ml]|#7DA0D7 of water. Simmer until thickened, 10-12 minutes (stirring occasionally). If the bolognese sauce is too thick, loosen with an extra splash of water. Add a sweetener (to taste) and season.
SAVOUR THE SPAG BOL
Bowl up the cooked pasta and spoon over the bolognese sauce. Sprinkle over the hard cheese. Garnish with the basil, and drizzle over the balsamic reduction.
START THE SPAG BOL
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain and toss through a drizzle of olive oil.
BOLOGNESE SAUCE
Place a pan over medium heat with a drizzle of oil. When hot, fry the Onion until soft, 3-4 minutes. Add the mince and work quickly to break it up as it starts to cook. Fry until browned, 5-6 minutes (shifting occasionally). In the final 1-2 minutes, add the NOMU rub, the Garlic, the tomato paste, and the wine. Pour in the tomato passata and 150ml [300ml]|#7DA0D7 of water. Simmer until thickened, 10-12 minutes (stirring occasionally). If the bolognese sauce is too thick, loosen with an extra splash of water. Add a sweetener (to taste) and season.
SAVOUR THE SPAG BOL
Bowl up the cooked pasta and spoon over the bolognese sauce. Sprinkle over the hard cheese. Garnish with the basil, and drizzle over the balsamic reduction.
START THE SPAG BOL
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain and toss through a drizzle of olive oil.
BOLOGNESE SAUCE
Place a pan over medium heat with a drizzle of oil. When hot, fry the Onion until soft, 4-5 minutes. Add the mince and work quickly to break it up as it starts to cook. Fry until browned, 5-6 minutes (shifting occasionally). In the final 1-2 minutes, add the NOMU rub, the Garlic, the tomato paste, and the wine. Pour in the tomato passata and 450ml [600ml]|#7DA0D7 of water. Simmer until thickened, 12-15 minutes (stirring occasionally). If the bolognese sauce is too thick, loosen with an extra splash of water. Add a sweetener (to taste) and season.
SAVOUR THE SPAG BOL
Bowl up the cooked pasta and spoon over the bolognese sauce. Sprinkle over the hard cheese. Garnish with the basil, and drizzle over the balsamic reduction.
Penne Pasta - 300g
Onions - 2
Free-range Lamb Mince - 450g
NOMU Italian Rub - 45ml
Garlic Cloves - 3
Tomato Paste - 60ml
Red Wine - 90ml
Tomato Passata - 300ml
Grated Italian-style Hard Cheese - 90ml
Fresh Basil - 8g
Balsamic Reduction - 30ml
START THE SPAG BOL
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain and toss through a drizzle of olive oil.
BOLOGNESE SAUCE
Place a pan over medium heat with a drizzle of oil. When hot, fry the Onion until soft, 4-5 minutes. Add the mince and work quickly to break it up as it starts to cook. Fry until browned, 5-6 minutes (shifting occasionally). In the final 1-2 minutes, add the NOMU rub, the Garlic, the tomato paste, and the wine. Pour in the tomato passata and 450ml [600ml]|#7DA0D7 of water. Simmer until thickened, 12-15 minutes (stirring occasionally). If the bolognese sauce is too thick, loosen with an extra splash of water. Add a sweetener (to taste) and season.
SAVOUR THE SPAG BOL
Bowl up the cooked pasta and spoon over the bolognese sauce. Sprinkle over the hard cheese. Garnish with the basil, and drizzle over the balsamic reduction.
Penne Pasta - 400g
Onions - 2
Free-range Lamb Mince - 600g
NOMU Italian Rub - 60ml
Garlic Cloves - 4
Tomato Paste - 80ml
Red Wine - 125ml
Tomato Passata - 400ml
Grated Italian-style Hard Cheese - 125ml
Fresh Basil - 10g
Balsamic Reduction - 40ml
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R275.51
for 4 servings · R68.88 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Red Wine needs 125 mlRed Wine Vinegar 250 ml 250 ml at R44.99 · 50% of packR22.50
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Penne Pasta needs 400 gPenne Pasta 500 g 500 g at R22.99 · 80% of packR18.39
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Garlic Cloves needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Grated Italian-style Hard Cheese needs 125 mlPlantLove™ Dairy Free Macadamia Nut Based Grated Hard Cheese 60 g R39.99 · whole pack (size can't be divided)R39.99
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Tomato Paste needs 80 mlChilli Tomato Paste 70 g R17.99 · whole pack (size can't be divided)R17.99
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Fresh Basil needs 10 gSouth African Feta Cheese with Sun-Dried Tomato & Basil 400 g 400 g at R74.99 · 3% of packR1.87
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Free-range Lamb Mince needs 600 gFree Range Lamb Mince 500 g 500 g at R109.99 · 1.20× packR131.99
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Balsamic Reduction needs 40 mlPreserved Cranberry Balsamic Reduction 250 ml 250 ml at R79.99 · 16% of packR12.80
Not in the Woolies basket — source these elsewhere:
- NOMU Italian Rub
- Tomato Passata
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Classic Lamb Bolognese?
The preparation time for Classic Lamb Bolognese with Italian-style hard cheese is between 25 and 40 minutes.
What is the total time required to make Classic Lamb Bolognese with Italian-style hard cheese?
The total time required to make Classic Lamb Bolognese with Italian-style hard cheese is between 35 and 50 minutes.
How many servings does Classic Lamb Bolognese provide?
4 servings
What are the main ingredients in Classic Lamb Bolognese?
Balsamic Reduction, Fresh Basil, Garlic, Grated Italian-style Hard Cheese, Lamb Mince, NOMU Italian Rub, Onion, Penne Pasta, Red Wine, Tomato Passata, Tomato Paste
What is the nutritional information of Classic Lamb Bolognese?
Calories: 1074, Carbs: 119 grams, Fat: grams, Protein: 60.8 grams, Sugar: 29.5 grams, Salt: 848 grams
How do I prepare Classic Lamb Bolognese?
SAVOUR THE SPAG BOL: Bowl up the cooked pasta and spoon over the bolognese sauce. Sprinkle over the hard cheese. Garnish with the basil, and drizzle over the balsamic reduction. START THE SPAG BOL: Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain and toss through a drizzle of olive oil. BOLOGNESE SAUCE: Place a pan over medium heat with a drizzle of oil. When hot, fry the onion until soft, 3-4 minutes. Add the mince and work quickly to break it up as it starts to cook. Fry until browned, 5-6 minutes (shifting occasionally). In the final 1-2 minutes, add the NOMU rub, the garlic, the tomato paste, and the wine. Pour in the tomato passata and 150ml [300ml]|#7DA0D7 of water. Simmer until thickened, 10-12 minutes (stirring occasionally). If the bolognese sauce is too thick, loosen with an extra splash of water. Add a sweetener (to taste) and season.
What should be prepared from my kitchen to make Classic Lamb Bolognese?
Balsamic Reduction, Fresh Basil, Garlic, Grated Italian-style Hard Cheese, Lamb Mince, NOMU Italian Rub, Onion, Penne Pasta, Red Wine, Tomato Passata, Tomato Paste
How many calories does Classic Lamb Bolognese have?
1074 calories
How much fat content does Classic Lamb Bolognese have?
grams