Department of Health & Human Services
Premiers Active April

Spaghetti Bolognese

A family favourite: rich beef Bolognese sauce, but with lentils and veggies included (and they’re well-hidden, so even the fussiest kids won’t notice!).

Serves: 6


  • 2 tablespoons extra-virgin olive oil
  • 1 medium brown onion, finely diced
  • 4 cloves garlic, crushed or minced
  • 500g lean beef mince
  • 1 teaspoon basil, dried
  • 2 bay leaves
  • 1 teaspoon oregano, dried
  • 1 stalk celery, chopped
  • 1 medium carrot, finely chopped
  • 2 medium zucchini, finely chopped or grated
  • 6 medium button mushrooms, finely chopped
  • 400g canned brown lentils drained and rinsed
  • 2 tablespoon salt-reduced salt tomato paste
  • 400g can no-added-salt diced tomatoes
  • 700g bottle salt-reduced passata (Italian tomato puree)
  • 500g dried spaghetti
  • Parmesan cheese, shaved, to serve


  1. In a pan, heat oil over medium-high heat for one minute. Add onion and garlic and cook until lightly browned. Add beef mince and cook until browned.
  2. Add herbs, celery, carrot, zucchini, mushrooms, and lentils. Stir to combine.
  3. Add tomato paste, diced tomatoes and passata. Bring to boil then reduce heat to simmer for 30 minutes.
  4. Meanwhile, cook the spaghetti according to packet instructions. Set aside.
  5. Serve Bolognese sauces over the spaghetti and sprinkle with parmesan cheese.

Recipe Source



Recipe supplied by Nutrition Australia Vic Division.

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Last updated: April 11, 2019 at: 10:28 am

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