| | 17-minute one-pan spaghetti bolognaise
17-minute one-pan spaghetti bolognaise
17-minute one-pan spaghetti bolognaise 4.3-5 9
  • Calories: 1944 kj
  • Fat: 16.4g
  • Carbohydrates: 7.3g

How to Make:

  1. Heat the oil in a large, deep frying pan over high heat. Add the mince. Cook, breaking up any lumps with a wooden spoon, for 4 minutes or until it changes colour. Season well with salt.
  2. Add the tomato paste and cook, stirring, for 1 minute. Add the wine. Simmer for 1-2 minutes or until nearly evaporated. Add the pasta sauce and rosemary. Simmer for 5 minutes or until reduced slightly.
  3. Stir in the stock. Add the pasta and pour over the water. Cover and simmer for 2 minutes. Uncover and simmer, stirring occasionally, for a further 2-3 minutes or until the pasta is tender. Season with pepper. Serve sprinkled with parsley and parmesan.
Time for preparing:
4 min.


  • 1 tablespoon extra virgin olive oil
  • 500g pork and veal mince
  • 2 tablespoons tomato paste
  • 125ml (1/2 cup) red wine
  • 400g jar bolognaise pasta sauce
  • 2 large sprigs fresh rosemary
  • 500ml (2 cups) Massel chicken style liquid stock
  • 375g pkt fresh fettuccine
  • 250ml (1 cup) water
  • Chopped fresh continental parsley, to serve
  • Grated parmesan, to serve