Beef Stock Recipes

Spaghetti Bolognaise

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Spaghetti Bolognaise

Who doesn’t love a good spag bog!?  I love it on pasta, I love it on zoodles, I love it on salad, I love it on toast!  And most of all, I love it with our beef stock in it because it gives it a depth of flavour that is out of this world.


  • 1 tsp cooking oil, ghee or coconut oil
  • 500g Organic beef mince
  •  1 large brown onion, diced finely
  •  2 cloves garlic, minced
  •  2 anchovy fillets
  •  1 ½  tbsp Urban Forager Beef Stock Concentrate
  •  2 tbsp tomato puree
  •  Handful torn Basil
  •  Handful Fresh oregano
  •  1 red capsicum, blackened with skin and seeds removed and chopped roughly
  •  3 tbsp full cream milk
  •  400g chopped tomatoes
  •  700g of passata
  •  ½ tsp brown sugar
  •  ½ tsp black pepper
  •  Pinch of Nutmeg
  •  400 ml of warm filtered water
  •  Cup of grated Parmesan
  •  500g fresh Spaghetti
  •  1 tbsp of good salt


  1. Saute the onion in oil until almost clear, then add garlic and stir for a few minutes until fragrant
  2. Stir in the oregano and anchovies and fry for a further minute
  3. Add the mince- break it up a bit with a fork and cook for about 10 mins
  4. Stir in the stock concentrate and tomato puree, allow everything to caramelize a bit
  5. Add the red peppers, tomatoes, passata, worcestershire sauce, tomato sauce, sugar, black pepper and nutmeg
  6. Give it all a good stir, add the basil, and bring to a low simmer for about 30 mins. Stir every now and then to avoid catching
  7. Taste and adjust seasoning if needed. Turn off the heat
  8. Place the salt and the spaghetti in a large saucepan of boiling water
  9. Cook the spaghetti on a rapid boil according to instructions on packet until al dente (or still with a little bite to it)
  10. Drain the spaghetti, reserving a little of the pasta water
  11. Add a good ladle of the pasta water to the bolognese (this helps the sauce stick to the pasta)
  12. Serve pasta into warm bowls topped with bolognese sauce and a good sprinkle of parmesan

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