Fettuccine bolognese

Everybody loves bolognese, especially kids.

  • 50 mins cooking
  • Serves 4
  • Print


Fettuccine bolognese
  • 1 tablespoon olive oil
  • 1 large brown onion (200g), chopped finely
  • 2 clove garlic, crushed
  • 600 gram beef mince
  • 1/4 cup (70g) tomato paste
  • 1 cup (125ml) beef stock
  • 2 x 400g cans diced tomatoes
  • 1/3 cup finely chopped fresh flat-leaf parsley
  • 1 tablespoon finely chopped fresh oregano
  • 375 gram fettuccine
  • 1/2 cup flaked parmesan cheese


Fettuccine bolognese
  • 1
    Heat oil in large frying pan; cook onion and garlic, stirring, until onion softens.
  • 2
    Add mince; cook, stirring, until browned. Add paste, stock and undrained tomatoes; bring to the boil. Reduce heat; simmer, covered, 20 minutes. Uncover; simmer about 10 minutes or until thickened slightly. Remove from heat; stir in herbs.
  • 3
    Meanwhile, cook pasta in large saucepan of boiling water until tender; drain.
  • 4
    Serve fettuccine topped with bolognese and cheese


We used fettuccine in this recipe, but you can use the pasta of your choice. The bolognese sauce can be frozen in an airtight container for up to three months.

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