Beefed up bolognese

The most expensive part of most meals is the protein. So a clever way to stick to your budget is to use veges to beef up your bolognese.

By Nici Wickes
  • 55 mins cooking
  • Serves 4
  • Print


  • 1 large onion
  • 2 tablespoon olive oil
  • 400-500g prime beef mince
  • 4 carrots, peeled and grated
  • 400 gram can crushed tomatoes
  • 1 teaspoon dried oregano
  • ¼-½ teaspoon chilli flakes (or to taste)
  • 2 tablespoon balsamic vinegar
  • 1/2 teaspoon sea salt and black pepper
  • 350 gram dried linguine or spaghetti
  • 1 tablespoon salt
  • 1/2 cup grated parmesan
  • small handful fresh parsley, chopped


  • 1
    In a medium saucepan, sauté the onion in oil until it's softened. Add the mince and brown, breaking up the clumps with a fork as it cooks.
  • 2
    Add the carrots, tomatoes, oregano, chilli flakes, balsamic vinegar, sea salt and pepper. Cover and simmer for 40 minutes, stirring now and again, then remove lid and cook until liquid reduces – about 10-15 minutes. Taste and season with more salt or pepper as needed.
  • 3
    Cook the pasta in plenty of well-salted water. Drain.
  • 4
    Serve bowls of pasta topped with the bolognese sauce, grated parmesan and chopped parsley.


Whether they're home-grown or store-bought, herbs and spices are your best friends when creating tasty, affordable meals.

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