by | Jul 12, 2021 | Beef, Featured, Pork


Spaghetti Bolognese is a favourite in most households and ours is definitely included in that! This recipe is a little sneaky as we are hiding some vegetables into the sauce.  We have been doing this for years, to make sure that our little one was eating his daily recommended vegetable intake.  Now that he is older we don’t necessarily blend the vegetables up so small but we do still dice them up and add them to the sauce.  By adding in some extra vegetables, it is also a great way to bulk out the meal and we can usually make enough for dinner for two nights.

Sometimes with the leftovers from the first night, I will make a lasagna or I will add some corn kernels, diced tomatoes and red kidney beans with a packet of Chilli Con Carne Seasoning for another meal again!




  • 500g Pork mince
  • 1 Bay Leaf
  • 1 Cinnamon Stick
  • 1 tsp raw sugar
  • splash of red wine
  • Salt & Pepper
  • *leave out if Low Fodmap & swap for garlic/onion infused oil

To Serve


  1. Heat oil in a large saucepan over medium-high heat. Add onion and mince and cook for 5 minutes, breaking up mince with a large spoon, until onions are soft and mince is browned.
  2.  Add garlic, carrot, zucchini, mushrooms, tomato paste and herbs/sugar/wine to pan and continue to cook for 3 minutes.
  3. Next add the passata and stock and bring to the boil. Reduce heat to low and simmer, partially covered, for 15 – 20 minutes or until sauce has thickened. Season to taste with salt and pepper.
  4. While the sauce cooks, prepare pasta according to packet instructions and drain. Divide pasta between bowls and top with bolognaise mixture. Sprinkle with Parmesan to serve.


  1. For even quicker prep, pulse veggies in a food processor until finely chopped.
  2. To further disguise veggies, omit beef in step 1, carefully transfer cooked tomato sauce to a blender or food processor (end of step 2) and pulse until smooth. Then brown the mince, return pureed sauce to pan with the beef, and cook a further 5 mins.