• Boil the kettle. Half-fill a medium saucepan with boiling water.
• Cook spaghetti in boiling water until ‘al dente’, 9 minutes.
• Reserve pasta water (1/4 cup for 2 people / 1/2 cup for 4 people). 
Drain spaghetti, then return to saucepan. 
TIP: ‘Al dente’ pasta is cooked through but still slightly firm in the centre.

• Meanwhile, heat a large frying pan over high heat.
• Cook beef mince (no need for oil!) and soffritto mix, breaking up with a 
spoon, until just browned, 4-5 minutes. 

• Reduce heat to medium, then add classic roast seasoning and cook until 
fragrant, 1 minute.
• Stir in tomato sugo, the butter and reserved pasta water, until slightly 
thickened, 1-2 minutes.
• Remove pan from heat and stir through cooked spaghetti until well 
combined. Season with pepper.

• Divide rustic beef spaghetti bolognese between bowls. 
• Top with grated Parmesan cheese to serve. Enjoy!
ELEVATE ME: If you’ve added extra ingredients to your recipe, roughly chop 
roasted almonds. Top with a dollop of basil pesto, sprinkle over chopped 
almonds and tear over parsley to serve.