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Recipe Instructions

Heat the oil in a large saucepan over medium-high heat. Cook the vegetables, stirring, for 4 mins or until soft. Add the mince and rosemary and cook, stirring to break up any lumps, for 5 mins or until browned. Add the red wine. Season and bring to the boil. Reduce heat and simmer, stirring, for 2 mins or until reduced by half. Stir in the pasta sauce. Season and bring to the boil. Reduce heat and simmer, covered, for 15 mins.

Meanwhile, cook spaghetti in a saucepan of salted boiling water until al dente. Drain.

Divide spaghetti and sauce among bowls and sprinkle with parmesan.

Recipe Ingredient

18.20 gm olive oil

400g pkt Brand Diced Vegetable Medley

500g Pork & Beef Mince

20.00 ml finely chopped rosemary leaves

123.75 gm red wine

500g jar Oven Roasted Garlic & Red Wine Pasta Sauce

500g spaghetti

82.50 ml finely grated parmesan

Recipe Cuisine


Cook Time


Prep Time


Total Time



843.67 calories

29.4 grams fat

10.8 grams saturated fat

96.8 grams carbohydrates

10.1 grams sugar

43.1 grams protein

677 milligrams sodium



Recipe Category



Dinner, mediterranean, easy, main, italian, spaghetti, beef, pork, high fibre


This traditional pork and beef ragu goes best with spaghetti for an easy meal.

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