Ultimate Spaghetti Bolognese with Ciabatta Crumb

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Ultimate Spaghetti Bolognese with Ciabatta Crumb

Mince is a Kiwi favourite – it’s tasty, versatile and affordable. Bolognese is a dish that can be incredibly delicious if it’s done well.
4 - 6
10 mins
40 mins



600g Rocket Angus beef mince

2 tbsp olive oil

1 onion, diced

4 garlic cloves, chopped

3 tbsp tomato paste

1/2 cup red wine

400g chopped tomatoes

2 tsp brown sugar

250g button mushrooms, sliced

1 tsp dried oregano

2 cups beef stock

1 cup baby spinach

1 large courgette, grated

1/2 cup fresh chopped oregano


Ciabatta crumb

1 tbsp olive oil

1/3 loaf ciabatta bread, crumbed

1 tbsp chopped fresh rosemary

A pinch of salt


To serve

spaghetti pasta

50g Parmesan cheese, shaved or grated

small handful of parsley


To make the bolognese

  1. Heat the oil in a large heavy-based pan over a high heat. Add the mince in batches and brown. Drain the mince and set aside in a bowl.
  2. Heat another tablespoon of oil in the same pan over a medium heat. Add the onion and garlic and cook until soft.
  3. Increase the heat, add the tomato paste and stir for 3 minutes until it changes to a darker red colour. If using, add the red wine and let it bubble up for 30 seconds.
  4. Add the tomatoes, sugar, mushrooms, oregano (try rubbing it in your hands first to release the oils), stock and the mince.
  5. Simmer for about 30 minutes or until the sauce has reduced to your liking.
  6. Add the spinach, courgette and fresh oregano and simmer for a few minutes until the excess liquid has evaporated. Taste and season with salt and pepper.
  7. Serve over al dente spaghetti and sprinkle with parmesan, the ciabatta crumb and parsley.


To make the ciabatta crumb

  1. Heat the oil in a frying pan over a medium-high heat.

  2. Add the crumbs and rosemary and cook, stirring, for about 5-10 minutes until the crumbs are crunchy and golden on the outside. Season and set aside.

  3. Season and set aside.

Recipe courtesy of recipes.co.nz. It was originally published here and is republished with permission.