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Beef and olive spaghetti bolognese

For a quick and easy weeknight meal, try this 30-minute AngusPure beef and olive spaghetti bolognese.

10 minute prep  /   20 minute cook   /   Serves 4



1 tablespoon olive oil

500g AngusPure beef mince - BUY NOW

1 small red capsicum, finely chopped

500g jar Red Wine & Italian Herbs Pasta Sauce (or other)

1/2 cup (125ml) beef stock

1 teaspoon Oregano Leaves

1/2 cup (75g) pitted kalamata olives, halved

500g Spaghetti

1/2 cup (40g) shaved parmesan

1/4 cup fresh basil leaves



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 Pasta Sauce, stock, Oregano Leaves and olives. Bring to the boil. Reduce heat to low and simmer for 8-10 mins or until thickened.

Meanwhile, cook the San Remo Spaghetti No. 5 in a large saucepan of salted boiling water following packet directions or until al dente. Drain.

Divide the pasta among serving bowls. Top with bolognese, shaved parmesan and basil leaves.



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