Curtis Stone's spaghetti bolognaise

Curtis Stone brings us a veggie-packed spaghetti bolognaise for dinner this week. This recipe is a great way to sneak lots of veg onto the kids’ plates, plus it uses wholemeal pasta.





  • 4 large vine-ripened tomatoes, halved
  • 2 garlic cloves, finely grated
  • 2 tbs lemon juice
  • 2 tbs tomato paste
  • 2 carrots, peeled, coarsely chopped
  • 2 celery sticks, coarsely chopped
  • 1 fennel bulb, coarsely chopped
  • 1/2 brown onion, coarsely chopped
  • 1/4 long red chilli, seeded, coarsely chopped (optional)
  • 450g Coles Australian No Added Hormones Beef Extra Lean Mince
  • 60g baby spinach
  • 300g wholemeal spaghetti
  • 10 basil leaves, torn



Using the large holes of a box grater, grate the cut sides of the tomatoes into a bowl. Discard the skins. Add the garlic, lemon juice and tomato paste and season. 


Place the carrot, celery, fennel, onion and chilli, if using, in a food processor and process until finely chopped.


Heat a large deep frying pan over high heat. Add mince and cook, stirring with a wooden spoon to break up any lumps, for 4 mins or until the mince changes colour. Add the carrot mixture and cook for 5 mins or until tender. Reduce heat to medium-high and add the tomato mixture. Cook, stirring occasionally, for 6-8 mins or until the sauce thickens slightly. Stir in the spinach and cook for 1 min or until the spinach wilts. 


Meanwhile, cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain well.


Stir pasta into the beef mixture and cook until the sauce thickens and pasta is coated in sauce. Remove from heat and stir in the basil. Season to serve.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.