Beef Bolognese Pasta

This beef bolognese is a rich, high-protein meal that’s perfect for a weeknight dinner or pre-game pasta. It delivers deep, slow-simmered flavour without hours of effort, making it ideal for feeding the family or meal-prepping ahead.

Serves 4

Prep Time 15

Cook Time 1 hours

Looking for more hearty pasta dinners? Try my Mediterranean Tuna Pasta or my One-Pot Creamy Tomato Beef Pasta

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Helpful Tips

Storage

Store leftover bolognese sauce in an airtight container in the fridge for up to 3 days.
Freeze the sauce (without pasta) in an airtight container for up to 3 months.
If storing with pasta already mixed in, expect the noodles to soften further on reheating.

Substitutions

Beef mince: swap for pork mince or a beef-pork blend.
Beef bone broth: use beef stock or chicken stock if that’s what you have.
Fresh rosemary and oregano: use ½ tsp dried of each if fresh isn’t available.
Pasta: any long or short pasta works — spaghetti, rigatoni, or penne are all great choices.

Serving Suggestions

Serve with a simple green salad and crusty garlic bread to mop up the sauce.

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Ingredients Directions

Serving Scaler

Serves 4 1x 2x 3x

Ingredients

For the sauce:

2 tbsp olive oil
1kg beef mince
½ brown onion, chopped
1 large carrot, chopped
3 celery ribs, chopped
3 garlic cloves, chopped
700ml (2¾ cups) tomato passata
400g crushed tomatoes
250ml (1 cup) beef bone broth
1 sprig rosemary
1 sprig oregano
3 basil leaves
Salt and pepper, to taste

To serve:

500g pasta of choice
2 tbsp fresh parsley, chopped
40g (approx. ⅓ cup) parmesan cheese, finely grated

Directions

Heat the olive oil in a large pot over medium-high heat. Add the beef mince, season with salt and pepper, and brown well, breaking it up as it cooks.
Add the onion, carrot and celery to the pot and cook until softened.
Add the garlic and cook until fragrant.
Pour in the passata, crushed tomatoes and beef bone broth, stirring to combine.
Add the rosemary and oregano sprigs and the basil leaves, then season with salt and pepper. Bring to a boil, then reduce the heat and simmer for 45 minutes.
While the sauce simmers, cook the pasta in a separate pot of salted boiling water until al dente. Reserve a splash of pasta water before draining.
Remove the rosemary and oregano sprigs from the sauce and discard.
Add the drained pasta to the sauce and toss to combine, loosening with a splash of reserved pasta water if needed.
Taste and adjust the seasoning. Stir through the parsley and parmesan, then serve.

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Nutritional Information

( per serving, based on 4 )

Nutrient	Amount
Calories	680 kcal
Protein	44 g
Carbohydrates	62 g
Fat	26 g
Fibre	8 g

Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.