VEGEMITE Bolognese

Prep Time: 20 mins | Cooking Time: 60 mins | Serves: 4


  • 2 garlic cloves, crushed
  • 1 onion, finely chopped
  • 2 sprigs fresh rosemary, chopped
  • 6 rashers free-range, smoked-streaky bacon, chopped
  • Olive oil, to taste
  • 500g minced beef
  • 1 tbsp VEGEMITE or Gluten Free VEGEMITE
  • 1 small tub sun-dried tomatoes, blitzed in food processor
  • 2 x 400g tins cherry tomatoes
  • Dash balsamic vinegar
  • 1 pkt of Spaghetti or Gluten Free Spaghetti
  • Parmesan cheese, to taste
  • Black pepper, to taste


In a large frypan, saute off the onion in olive oil until soft.

Add in the garlic and the smokey bacon and saute until the fat starts to render.

Add in the rosemary, beef mince and cook until browned.

Add in the balsamic vinegar, VEGEMITE, blitzed sun-dried tomatoes and canned tomatoes. Simmer for 1 hour until the sauce is rich and delicious.

Season at this point (the sauce may not need much seasoning due to the saltiness of the bacon and VEGEMITE).

Serve with al dente spaghetti and a generous sprinkle of freshly grated Parmesan and black pepper.



– Swap the meat out for a can of lentils and 250g mushrooms

NOTE: To make this recipe gluten free don’t forget to use our Gluten Free Vegemite and gluten free pasta!