Pasta ‘bolognese’ your way

Try one then try them all.

  • 30 mins cooking
  • Serves 4
  • Print
Pick your choice of protein - chicken or veal and pork mince or lentils - to create this simple bolognese recipe. Try one then try them all.
Looking for more bolognese recipes?


  • 2 tablespoons olive oil
  • 1 large onion (200g), chopped finely
  • 2 cloves garlic, crushed
  • 2 tablespoons coarsely chopped fresh basil
  • 1 teaspoon dried oregano leaves
  • 400 grams can diced tomatoes
  • 400 grams jar arrabbiata pasta sauce
  • 400 grams wholemeal spaghetti
  • ⅓ cup finely grated parmesan
  • 2 tablespoons small basil leaves, extra
  • 500 grams minced veal and pork OR
  • 500 grams minced chicken OR
  • 400 grams can brown lentils, drained, rinsed


  • 1
    Heat oil in a large, deep frying pan over medium heat; cook onion, stirring, for 5 minutes or until golden. If your choice of protein is either veal and pork or chicken, add to pan; cook, stirring to break up any lumps, for 5 minutes or until browned. Stir in garlic, herbs, tomatoes, pasta sauce and ½ cup (125ml) water; cook, stirring occasionally, for 5 minutes. If your choice
    of protein is lentils, add to pan; bring to the boil. Cook, covered, for 20 minutes or until sauce thickens; season to taste.
  • 2
    Meanwhile, cook pasta in a large saucepan of boiling salted water following packet directions until tender; drain. Return pasta to pan.
  • 3
    Divide pasta and 'bolognese' among plates or bowls; scatter with parmesan and extra basil leaves. Season to taste; serve.

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