Our Italian chef went back to traditional ingredients to develop her take on the classic bolognese in 30 minutes (or so). You’ll love it.

30 minutes. Family Classic.

Serves 2.

400g premium beef mince
1 medium brown onion
1 stick of celery
1 medium carrot
2 cloves of garlic
1 pinch of chilli flakes
1 bay leaf
3 sprigs of thyme
400g Italian polpa tomatoes
250g Millerighi pasta
30g parmesan

Prepare vegetables
Using a grater or food processor, shred the onion, carrot and celery together into a bowl.

Cook vegetables & ragu
In a large pan with a fitting lid, add enough olive oil to cover the base and place on a medium to low heat. Gently fry the onion, carrot and celery until it begins to soften (approximately 5 minutes). Then add the chilli, bay leaf, thyme leaves and crushed garlic. Continue to cook for another 3 minutes. Add the mince and brown well. When meat is browned, add 1/4 of the tin of polpa tomatoes, water and a generous pinch of salt. Cover and bring to the boil.

Simmer sauce
Reduce heat and let sauce simmer (covered) for 20 minutes.

Cook pasta
In a large pot bring 2 litres of water, 1 teaspoon of salt and a tablespoon of olive oil to the boil. Add pasta and stir to prevent sticking. Continue cooking on high heat. Test pasta - it should be al dente. Total cook time is 12 minutes. Strain pasta using a colander.

Mix sauce & pasta
Into the pot of sauce, add cooked pasta and gently combine to mix through. 

To serve
Serve in bowls and top with parmesan cheese to finish.


The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.

We partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.

We deliver these fantastic meals Sydney and Canberra wide three times a week. Each meal is hand packed and measured to exact portions ensuring the highest quality and no waste.

Click here to see what’s on the menu.


October 29, 2015 by Timothy Ryder
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