• 1 tablespoon Red Island Australian Extra Virgin Olive Oil
  • 50g pancetta, thinly sliced
  • 1 large brown onion, coarsely chopped
  • 3 garlic cloves, thinly sliced
  • 500g Coles Australian 4 Star Beef Mince
  • 2 teaspoons Masterfoods Spaghetti Bolognese Seasoning
  • 1 medium carrot, peeled, finely chopped
  • 1 celery stick, finely chopped
  • 400g can Annalisa Italian Diced Tomatoes
  • 2 cups (500ml) Campbell's Real Stock Beef
  • 2 dried bay leaves
  • 500g Barilla Spaghetti No 5
  • Basil leaves, to serve
  • Kraft Parmesan, to serve



  1. Heat the oil in a large heavy-based saucepan over medium heat. Add the pancetta and cook for 2 mins. Add the onion and garlic. Cook for 2 mins or until the onion starts to soften. Increase heat to high. Add the mince. Cook, stirring with a wooden spoon to break up lumps, for 5 mins or until browned.
  2. Stir in the bolognese seasoning, carrot and celery. Cook, stirring, for 3 mins. Add Annalisa Italian Diced Tomatoes, Campbell’s Real Stock Beef and bay leaves. Bring to the boil. Reduce heat to medium-low and simmer for 20 mins or until sauce reduces and thickens slightly. Season.
  3. Meanwhile, cook Barilla Spaghetti No 5 in a saucepan of boiling water following packet directions. Drain.
  4. Divide spaghetti among serving bowls. Spoon over the sauce. Top with basil and sprinkle with parmesan.

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