Bolognese Macaroni

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  • 2 tsp. organic butter or ghee
  • 2 cups. finely chopped onion
  • ½ cup each finely chopped carrot
  • ½ cup finely chopped celery
  • 1 tsp. dried oregano
  • 2 Tbsp. tomato paste
  • 500g organic grass-fed minced beef
  • ½ cup red wine or water
  • ¾ cup roughly chopped basil
  • 1 can plum tomatoes
  • 1 pack INKKA Macaroni
  • 6 Tbsp. grated low-fat cheese or Free From Violife Block Cheese Alternative



  1. Heat a saucepan over medium heat and add the butter/ghee to sauté the onion, carrot and celery, seasoning with a little salt, pepper and oregano until softened and starting to brown – 8 minutes.
  2. Add the tomato paste and stir until aromatic and caramelized – 30 seconds.
  3. Add the minced beef and increase heat. Continue to cook, breaking up the meat and cooking until the pan is dry and beef starts to brown well.
  4. Deglaze the pan with the wine/water. Cook for 5 minutes then add the tomatoes, breaking them up with a fork or whisk, and ¾ cup water. Bring to a boil then reduce to a simmer, adding the basil. Partially cover and continue to cook for 30 minutes or more if time allows, adding additional water if needed.
  5. In 25 minutes while the sauce is simmering, cook your pasta as per package instructions. When ready, drain and add to the Bolognese, leaving it for 2-3 minutes to soak up the flavour.
  6. Divide in 5 bowls. Top each bowl with 1 Tbsp. grated cheese.