Fettuccine bolognese

Fettuccine bolognese



Prep Time


Cook Time



300g Australian Beef Mince

2 tbsp Extra Virgin Olive Oil

½ Onion, julienned

2 Cloves Garlic, sliced

1 small Carrot, sliced

1 stick Celery, sliced

100g Smoked Bacon

1 cup Red Grape Juice

1 tin Tomato

1/3 bunch Fresh Thyme

400g Dried Fettuccine

Parmesan Cheese as per taste

Fresh Thyme for garnish


  • Place a large non-stick skillet over medium-high heat until hot. Drizzle in the olive oil and fry the bacon for a minute.
  • Next, add the beef mince to the bacon. Cook till the meat is browned all over.
  • In a different pan, caramelise the onion with the carrot and the celery. Season with garlic, pepper and thyme. Add this to the beef mixture and keep aside.
  • In a different pan pour in the grape juice and the tomato and mix well. Add this to the beef mixture and keep aside to cook for 15-20 minutes.
  • Separately, cook the fettuccine in boiling salted water. Once the fettuccine is cooked, drain and add to a separate pan with the Bolognese sauce.
  • Garnish with Parmesan cheese and thyme.
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