Bolognaise of Mushroom Meatballs

Serves 6


  • 250g chicken mince
  • 250g veal mince
  • 250g pork mince
  • 350g mushroom mince
  • 4 garlic cloves, crushed
  • 1 small red chilli optional
  • 1 tbsp chopped flat leaf parsley
  • 1 tbsp chopped chives
  • 2 tbsp thickened cream
  • 1 splash sherry vinegar
  • 1/2 spanish red onion, finely chopped
  • olive oil for frying
  • 300ml tomato puree (passata)
  • 200ml chicken stock
  • 2 garlic cloves finely sliced
  • 1 onion finely chopped
  • 4 sprigs thyme
  • 1 carrot finely chopped
  • 1/2 leek finely chopped
  • 500g cooked spaghetti
  • Basil, oregano, marjoram, to garnish



  1. Using your hands, combine minces, chilli, herbs, cream, vinegar and onion in a bowl and marinate.
  2. Preheat oven to 200C. Roll mince mixture into golf ball-sized meatballs. Place on a baking tray lined with baking paper. Bake for 10-15 minutes or until browned.
  3. Sautee thinly sliced garlic, onion, thyme, carrot and leek in a medium size saucepan on medium heat until soft. Add tomato puree and stock and bring to simmer for 5 minutes.
  4. Add meatballs, reduce heat to low and cook for 5 minutes or until cooked through.
  5. Toss through pasta, garnish with Parmesan and herbs.

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