Beef & Olive Spaghetti Bolognese
30 min·Italian
Beef & Olive Spaghetti Bolognese
Ingredients
- 1 tbsp olive oil
- 500g Coles Australian 3 Star Beef Mince
- 1 small red capsicum, finely chopped
- 500g jar Dolmio® Extra Red Wine & Italian Herbs Pasta Sauce
- 1/2 cup (125ml) beef stock
- 1 tsp MasterFoods® Oregano Leaves
- 1/2 cup (75g) pitted kalamata olives, halved
- 500g San Remo Spaghetti No. 5
- 1/2 cup (40g) shaved parmesan
- 1/4 cup fresh basil leaves
Instructions
3 steps
- 1
Heat the oil in a large frying pan over high heat. Cook the mince, stirring with a wooden spoon to break up any lumps, for 5 mins or until browned. Add the capsicum and cook, stirring, for 2 mins. Add Dolmio® Extra Red Wine & Italian Herbs Pasta Sauce, stock, MasterFoods® Oregano Leaves and olives. Bring to the boil. Reduce heat to low and simmer for 8-10 mins or until thickened.
18 min - 2
Meanwhile, cook the San Remo Spaghetti No. 5 in a large saucepan of salted boiling water following packet directions or until al dente. Drain.
- 3
Divide the pasta among serving bowls. Top with bolognese, shaved parmesan and basil leaves.
Progress
0 / 3 steps
