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
  • Olive oil, to taste
  • 500g minced beef OR 250g mushrooms and 250g cooked lentils
  • 1 tbsp VEGEMITE of your choice
  • 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 OR nutritional yeast
  • Black pepper, to taste
  • Optional:
  • • 6 rashers free-range, smoked-streaky bacon, chopped OR Vegan Bacon alternative


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

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

3. Add in the rosemary, beef mince OR mushrooms and cooked lentils, and cook until browned.

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

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

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