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Jida Spaghetti Bolognese

This will be your new go-to bolognese sauce! It’s thick, full of flavour and soooo easy to make.  It’s a perfect quick and comfort midweek meal

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Prep Time:

20 min

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Cook Time:

40 min

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  • 500g /18oz beef mince

  • 400g / 14oz spaghetti

  • 6 tablespoon extra virgin olive oil

  • 2 medium onions, finely chopped

  • 2 carrots, trimmed and finely chopped

  • 2 celery sticks, finely chopped

  • 4 garlic cloves, chopped

  • 1 red or green chilli deseeded and finely chopped (optional)

  • 3 teaspoon Jida’s Kickin’ Orange Blend

  • 400g tinned tomatoes

  • 2-3 fresh Thyme sprigs

  • 3 tablespoon tomato purée

  • ½ cup red wine

  • 1 large tomato, chopped

  • Salt to taste

  • 10-12 fresh basil leaves (optional)


  • 500g / 18oz penne pasta

  • 1 tablespoon salt

For Serving

  • Grated parmesan

Kickin' Orange Blend | Chicken Seasoning

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  • preparation image

    Step 1

    Chop onions, carrot, celery and garlic, tomato, green/red chilli (optional) Heat the 4 tablespoon of olive oil in a large pen and fry the chopped onions, carrots, celery, garlic, then fry for 10-12 mins on medium-high heat. Stir the vegs often until it slightly softens.

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    Step 2

    Add tinned tomatoes, chopped tomato, 3 teaspoon Jida’s Kickin’ Orange Blend, 2-3 fresh thyme sprigs, 3 tablespoon tomato purée, green/red chilli (optional), red wine. Stir with a wooden spoon, breaking up the tinned tomatoes.

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    Step 3

    Increase the heat to high and add 2 tablespoon of olive oil, then add 500g beef mince and cook stirring for 3-4 mins until the meat is browned all over.

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    Step 4

    Bring to the boil, reduce heat to and cover with a lid. Cook for 35-40 mins stirring occasionally, until you’ll get a rich, thick sauce. Add salt to taste.

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    Step 5

    When the bolognese is nearly finished, cook in salted water the spaghetti following the pack instructions. Serve with grated parmesan, basil leaves.