• 1 tsp kilkeely gold butter
  • 500 g specially selected angus steak mince
  • 400 g cucina spaghetti
  • 300 g chopped vegetables
  • 1 sweet harvest canned chopped tomatoes
  • 200 ml water
  • 1 tblsp the pantry plain flour (heaped)
  • 1 tblsp quixo gravy granules
  • 1 tblsp stonemill oregano
  • 1 tsp stonemill basil
  • 0.25 tsp stonemill black pepper
  • 1 tblsp solesta olive oil


  • Fry the mince with a dash of olive oil to brown it off.
  • Add 200ml water to the browned mince and vegetable mixture, bring to the boil and reduce heat.
  • Stir in flour, gravy granules, black pepper, herbs and tinned tomatoes.
  • Bring to the boil and simmer gently for 30 minutes, stirring occasionally.
  • Cook the pasta according to the pack instructions and serve the bolognese sauce over the top with a sprinkling of Parmigiano Reggiano cheese (optional).


Serve with…

A fresh green salad topped with tomatoes and finely sliced red onion.