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Quick & easy


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Prep time
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Cooking time


  • 500g Cleaver’s Organic Extra Lean Beef Mince
  • 1 tbsp olive oil
  • 2 garlic cloves, thinly sliced
  • 1 brown onion, thinly sliced
  • 2 tbsp Moroccan seasoning
  • 1/4 tsp chilli flakes (optional)
  • 1/2 cup (125ml) beef stock
  • 1/3 cup (80ml) red wine
  • 400g can whole peeled tomatoes
  • 1/2 head cauliflower, cut into small florets
  • 250g sweet potato, peeled, cut into 2cm pieces
  • 150g frozen green beans, thawed, cut into 4cm lengths
  • 300g fresh pappardelle pasta
  • Greek yoghurt, mint leaves, chopped, grated parmesan, to serve


  1. In a large casserole dish or saucepan, heat oil over medium heat. Add garlic and onion and cook for 2-3 minutes or until softened. Add beef mince and cook, stirring regularly and breaking up mince with a wooden spoon, until browned, about 6-8 minutes.
  2. Stir in Moroccan seasoning and chilli flakes, season with salt and pepper cook for 30 seconds. Add stock, bring to a simmer, then reduce heat to medium-low and gently simmer until the sauce is thickens slightly, about 3-4 minutes. Add wine and simmer until mostly evaporated, 2-3 minutes.
  3. Add tomatoes and their juices, cauliflower and sweet potato and reduce heat to medium-low. Simmer for 15-20 minutes or until vegetables are tender. Remove from the heat, season and stir through beans.
  4. Meanwhile, bring a large saucepan of salted water to the boil and cook according to packet instructions.
  5. Divide pasta between serving dishes and top with meat sauce. Dollop with yoghurt, top with mint and parmesan and serve with lemon wedges.


  • Use your choice of pasta (fresh or dried) in this recipe.
  • Swap sweet potato for butternut pumpkin; green beans for chopped or baby spinach; omit the chilli flakes to reduce the spice.
  • Make a double batch of bolognaise and freeze the leftovers for a great midweek meal – served with you choice of carb (pasta, rice, cous cous, mash etc).

Recipe and image sourced from Meat & Livestock Australia.