Penne Bolognaise

Now obviously you can use spaghetti or really any pasta you want with the sauce but I said Penne because I want to indicate up front that this is not a traditional bolognaise but rather my version of one. It’s not drastically different but there are a few changes here and there (for what I think is the better…lol). Anyways it tasted SO good and that’s what counts!

What you’ll need:

beef mince (I used low-fat Aussie mince)




fresh tomatoes

tomato puree

veggie stock cube

wow wow mustard (bought at Burough Market… also available from

red wine

boiling water

What to do…

I made this recipe for two small dishes or one really large plate.

Chop up a medium sized onion or three-quarters of a large one. Should be a medium chop. Smash up and very roughly chop a large garlic clove. Saute the onion in butter and a little olive oil then add in the garlic. Season a little with sea salt and pepper. Once translucent add in very roughly chopped mushrooms (5-6 large button mushrooms, but reserve some of the mushrooms to add in at a later stage). Cook down a little over a low heat (don’t burn your onions or garlic).

Then add in the beef mince. I used about 170 grams for two. Brown all over. Season the beef and veggie mixture with: paprika, a dash of cinnamon, and a dash of tabasco. Then stir in a heaped teaspoon of wow wow mustard (which is basically chili mustard). Add in your very very roughly chopped tomatoes (1 large tomato) and a big squeeze of tomato puree. Stir. Then pour in some good red wine. Don’t cook with anything you wouldn’t drink. I used a Californian cabernet (as that was what I had opened and was drinking). I just sort of poured for a few seconds – you don’t want to drown the meat and veggies but you also need to give them a good drink. Crumble in a veggie stock cube.

Then pour in boiling water (amount will depend on how long you plan to cook the sauce for). Add in the remaining mushrooms, season with salt and pepper and let it simmer away on a very low heat for as much time as you fancy. I let mine go for 1.5 hours and the result made me pretty damn happy! Finish the sauce with a little additional butter for gloss and taste.

Super simple recipe and when done grate a little parmesan on top of your pasta and bolognaise sauce. Enjoy x


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