Spaghetti Bolognese with mushrooms

Prep time; 10 mins
Cook time; 30 minutes
Total time; 40 min


500 g minced beef
250 g spaghetti
1 onion
3 medium fresh tomato
1 teaspoon minced garlic
1 teaspoon minced ginger
3x mixed bell peppers (green, yellow and red)
3 tablespoons olive oil
2 x 70 g tins of tomato paste
1 large carrot
2 cups mushrooms
1 tablespoon beef bouillon powder
Salt and pepper to taste
Cheese of your choice (optional)
Parsley for garnish


Prepare ingredients; dice carrot, bell pepper and onion; slice mushrooms; mince garlic; grate ginger, put aside

Place tomatoes into a food processor to make a paste, put aside

In a saucepan over medium heat, bring oil to boil. Add onion, cook until tender, about a minute or 2

Add ginger and garlic, cook for another 2 minutes

Add meat, season with salt and pepper. Cook for another 5 minutes; stirring occasionally while breaking the meat apart with a cooking spoon. Let it cook for 5 minutes, or until meat starts to brown

Lower the heat, then add the tomato paste and a little bit of water to the meat. Cover with a lid and let it cook in a low heat for about  15 minutes, or until water dries and meat is well cooked

Add carrot and mushrooms, cook for about 1 minute

Add bell peppers, cook for another minute

Add tomato puree with some water, cook for another few minutes; or until vegetables are cooked to your liking. Remove from heat, put aside

In another saucepan, boil the spaghetti according to the packet instructions; drain and coat with olive oil

Add the cooked spaghetti to the meat with a splash of water if needed

Mix well and garnish with cheese and parsley


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