This dish is a favourite go-to meal for dinner! On a bed of al dente spaghetti is a generous helping of browned beef mince, together with diced veggies, all elevated with NOMU Provençal Rub for those inviting Italian aromas and tomato passata for that natural tomato tang.
Spaghetti Beef Bolognese
Spaghetti Beef Bolognese
with fresh oregano
Hands on Time: 20 - 35 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Beef
- Beef Mince
- Carrot
- Cooked Chopped Tomato
- Fresh Origanum
- Garlic Clove
- Garlic Cloves
- NOMU Provençal Rub
- Onion
- Onions
- Spaghetti
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey (optional)
START THE SPAG BOL
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 8-10 minutes. Drain, reserving a cup of the pasta water, and toss through a drizzle of olive oil.
BOLOGNESE MINCE
Place a pan over medium heat with a drizzle of oil. When hot, fry the diced onion and diced carrot until soft, 3-4 minutes. Add in 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 and the grated garlic. Lower the heat and pour in the passata, 50ml of pasta water and a sweetener (optional). Simmer until thickened, 10-12 minutes (stirring occasionally). If the bolognese sauce is too thick, loosen with the reserved pasta water. Season.
TIME TO DINE
Pile up the cooked spaghetti and spoon over the bolognese. Garnish with the picked oregano. Buon appetito, maestro!
Spaghetti - 100g
Onion - 1
Carrot - 120g
Beef Mince - 150g
NOMU Provençal Rub - 5ml
Garlic Clove - 1
Cooked Chopped Tomato - 1
Fresh Origanum - 1
START THE SPAG BOL
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 8-10 minutes. Drain, reserving a cup of the pasta water, and toss through a drizzle of olive oil.
BOLOGNESE MINCE
Place a pan over medium heat with a drizzle of oil. When hot, fry the diced onion and diced carrot until soft, 3-4 minutes. Add in the mince and work quickly to break it up as it starts to cook. Fry until browned, 6-7 minutes (shifting occasionally). In the final 1-2 minutes, add the NOMU rub and the grated garlic. Lower the heat and pour in the passata, 50ml of pasta water and a sweetener (optional). Simmer until thickened, 10-12 minutes (stirring occasionally). If the bolognese sauce is too thick, loosen with the reserved pasta water. Season.
TIME TO DINE
Pile up the cooked spaghetti and spoon over the bolognese. Garnish with the picked oregano. Buon appetito, maestro!
Spaghetti - 200g
Onion - 1
Carrot - 120g
Beef Mince - 300g
NOMU Provençal Rub - 10ml
Garlic Clove - 1
Cooked Chopped Tomato - 1
Fresh Origanum - 1
START THE SPAG BOL
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 8-10 minutes. Drain, reserving a cup of the pasta water, and toss through a drizzle of olive oil.
BOLOGNESE MINCE
Place a pan over medium heat with a drizzle of oil. When hot, fry the diced onion and diced carrot until soft, 4-5 minutes. Add in the mince and work quickly to break it up as it starts to cook. Fry until browned, 7-8 minutes (shifting occasionally). In the final 1-2 minutes, add the NOMU rub and the grated garlic. Lower the heat and pour in the passata, 50ml of pasta water and a sweetener (optional). Simmer until thickened, 12-15 minutes (stirring occasionally). If the bolognese sauce is too thick, loosen with the reserved pasta water. Season.
TIME TO DINE
Pile up the cooked spaghetti and spoon over the bolognese. Garnish with the picked oregano. Buon appetito, maestro!
Spaghetti - 300g
Onions - 2
Carrot - 240g
Beef Mince - 450g
NOMU Provençal Rub - 15ml
Garlic Cloves - 2
Cooked Chopped Tomato - 1
Fresh Origanum - 1
START THE SPAG BOL
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 8-10 minutes. Drain, reserving a cup of the pasta water, and toss through a drizzle of olive oil.
BOLOGNESE MINCE
Place a pan over medium heat with a drizzle of oil. When hot, fry the diced onion and diced carrot until soft, 4-5 minutes. Add in the mince and work quickly to break it up as it starts to cook. Fry until browned, 8-10 minutes (shifting occasionally). In the final 1-2 minutes, add the NOMU rub and the grated garlic. Lower the heat and pour in the passata, 50ml of pasta water and a sweetener (optional). Simmer until thickened, 12-15 minutes (stirring occasionally). If the bolognese sauce is too thick, loosen with the reserved pasta water. Season.
TIME TO DINE
Pile up the cooked spaghetti and spoon over the bolognese. Garnish with the picked oregano. Buon appetito, maestro!
Spaghetti - 400g
Onions - 2
Carrot - 240g
Beef Mince - 600g
NOMU Provençal Rub - 20ml
Garlic Cloves - 2
Cooked Chopped Tomato - 1
Fresh Origanum - 1
Woolies Products in this dish
