Beef and olive spaghetti bolognese


  • 1 tablespoon olive oil
  • 500g Coles Australian 3 Star Beef Mince
  • 1 small red capsicum, finely chopped
  • 500g jar Dolmio® Extra Red Wine & Italian Herbs Pasta Sauce
  • 1/2 cup (125ml) beef stock
  • 1 teaspoon MasterFoods® Oregano Leaves
  • 1/2 cup (75g) pitted kalamata olives, halved
  • 500g San Remo Spaghetti No. 5
  • 1/2 cup (40g) shaved parmesan
  • 1/4 cup fresh basil leaves


    • Step 1
      Heat the oil in a large frying pan over high heat. Cook the mince, stirring with a wooden spoon to break up any lumps, for 5 mins or until browned. Add the capsicum and cook, stirring, for 2 mins. Add Dolmio® Extra Red Wine & Italian Herbs Pasta Sauce, stock, MasterFoods® Oregano Leaves and olives. Bring to the boil. Reduce heat to low and simmer for 8-10 mins or until thickened.
    • Step 2
      Meanwhile, cook the San Remo Spaghetti No. 5 in a large saucepan of salted boiling water following packet directions or until al dente. Drain.
    • Step 3
      Divide the pasta among serving bowls. Top with bolognese, shaved parmesan and basil leaves.