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Greek-style spaghetti bolognaise

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  • Egg free
  • Nut free
  • Peanut free
  • Sesame free
  • No added sugar

Fire up your tastebuds with this Greek-style spaghetti bolognaise. Full of veggies and sweet tomato flavour, it’s a quick and tasty dinner option that will satisfy the whole family.

  • Serves4
  • Cook time20 minutes
  • Prep time10 minutes


  • 1 tbs olive oil
  • 2 zucchini, coarsely grated
  • 1 red onion, coarsely grated
  • 500g Coles Australian Lamb Mince
  • 1 red capsicum, seeded, finely chopped
  • 2 x 400g cans diced tomatoes
  • 1 tbs chopped mint
  • 400g spaghetti
  • ½ cup (75g) mixed olives, halved
  • ¼ cup oregano leaves
  • 100g fetta, crumbled

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.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Heat the oil in a large frying pan over medium-high heat. Add the zucchini and onion and cook, stirring, for 5 mins or until onion softens. Add the mince and capsicum. Season. Cook, stirring with a wooden spoon to break up any lumps, for 5 mins or until the mince changes colour.
  2. Step 2

    Add the tomato and mint to the mince mixture. Season. Cover and cook, stirring occasionally, for 10 mins or until the sauce thickens slightly. (To freeze now, see tip right.)
  3. Step 3

    Meanwhile, cook the spaghetti in a large saucepan of boiling water following packet directions or until al dente. Drain well.
  4. Step 4

    Divide the spaghetti and bolognaise among serving bowls. Top with olives, oregano leaves and fetta.