30-Minute Ground Beef Spaghetti Bolognese
30-Minute Ground Beef Spaghetti Bolognese made with lean beef and carrot in a rich tomato sauce. An easy family dinner for busy weeknights!
Servings 4 serves
Calories 738kcal
Ingredients
- 500 g (1 lb) lean ground beef
- 1 large purple onion, finely diced
- 3 cloves garlic, minced
- 2 carrots, grated/shredded
- 2 Tbsp tomato paste
- 1 Tbsp soy sauce
- 1 Tbsp Worcestershire sauce
- 1/4 tsp curry powder
- 28 oz. (800g) canned crushed tomatoes
- 1/2 tsp salt
- 1/2 tsp cracked black pepper
- 17.6 oz. dried spaghetti, can use gluten free spaghetti
- Parmesan, to serve
- Small handful fresh parsley, to serve
Instructions
- Heat Oil: Heat 1 tablespoon olive oil in a large, deep frying pan or skillet over medium heat.
- Cook Onion & Garlic: Add the diced onion and garlic. Cook for 3 minutes until softened and lightly golden, stirring occasionally.
- Add Carrot: Stir in the grated carrot and cook for 1 minute.
- Brown Beef: Increase the heat to high. Add the ground beef and cook for 3-5 minutes, breaking it up with a wooden spoon as it cooks, until browned and no longer pink.
- Add Flavorings: Reduce the heat to medium and stir through the tomato paste, soy sauce, Worcestershire sauce, tomato sauce, and curry powder until well combined.
- Add Tomatoes & Seasoning: Pour in the crushed tomatoes. Add the salt and pepper and stir well to combine.
- Simmer Sauce: Reduce the heat to low and allow the sauce to gently simmer while you cook the spaghetti. Stir occasionally and season with additional salt and pepper to taste if needed.
- Cook Spaghetti: Meanwhile, bring a large pot of generously salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente, about 8-10 minutes.
- Drain Pasta: Drain the spaghetti well.
- Serve: Divide the spaghetti between serving bowls and spoon the bolognese sauce over the top. Garnish with freshly grated Parmesan cheese and chopped parsley before serving. Enjoy!
Video
Notes
Store: Store leftover spaghetti and bolognese sauce in an airtight container in the refrigerator for up to 4 days. For best results, keep the pasta and sauce together only if serving soon, otherwise store separately to prevent the pasta from softening.
Freeze: Allow the sauce to cool completely, then transfer to airtight containers or freezer bags. Freeze for up to 3 months.
Reheat: Reheat the sauce gently on the stovetop or in the microwave until hot. Add a splash of water if needed to loosen the consistency.
Nutrition
Calories: 738kcal | Carbohydrates: 117g | Protein: 48g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 78mg | Sodium: 1035mg | Potassium: 1569mg | Fiber: 10g | Sugar: 16g | Vitamin A: 5651IU | Vitamin C: 25mg | Calcium: 136mg | Iron: 8mg