Cheesy chilli bolognese

Bring the taste of Italy to your home with this rich and cheesy chilli bolognese.

  • 50 mins cooking
  • Serves 4
  • Print
What's better than bolognese to warm you up on a cold winter's night? Well there's always our cheesy chilli bolognese with all the rich tomato flavours of the classic with an extra touch of spice and oozing with melted cheese. A big bowl of this will be sure to warm you up from the inside out.
Looking for more bolognese recipes?


Cheesy chilli bolognese
  • 1 tablespoon olive oil
  • 1 brown onion (150g), chopped coarsely
  • 3 clove garlic, crushed
  • 500 gram minced (ground) pork
  • 2 tablespoon fresh thyme leaves
  • 1/2 teaspoon dried chilli flakes
  • 3 cup (780g) bottled tomato pasta sauce
  • 1 tablespoon caster (superfine) sugar
  • 3 cup (750ml) hot water
  • 400 gram penne pasta
  • 2 cup (240g) coarsely grated cheddar
  • 1/4 cup coarsely chopped fresh flat-leaf parsley


Cheesy chilli bolognese
  • 1
    Heat oil in a large saucepan over high heat; cook onion, garlic, pork, thyme and chilli, stirring, until pork is browned. Stir in sauce and sugar; simmer 2 minutes.
  • 2
    Add the water and uncooked pasta; cook, covered, for 20 minutes, stirring occasionally, until pasta is tender.
  • 3
    Stir in 1½ cups of the cheddar; season to taste. Serve pasta sprinkled with chopped parsley and remaining cheddar.


We used pork mince here, but you could use veal or beef mince, or even a combination of all three. Combinations of mince are available at certain butchers or supermarkets. This recipe is not suitable to freeze.

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