Curtis Stone’s fettucine bolognaise

Curtis Stone’s fettuccine bolognaise


  • 2 tbsp olive oil
  • 1 brown onion, diced
  • 3 cloves garlic, crushed
  • 2 carrots, finely chopped
  • 250g portabello mushrooms, sliced
  • 500g beef mince
  • 1 tin diced tomatoes (400g)
  • 350g fettuccine pasta
  • 1 cup fresh basil leaves, finely chopped salt and pepper


In a pan heat olive oil and add beef mince. Break up lumps and brown (approx. 5 minutes)

Add onion, carrots, garlic and mushrooms. Saute for 2 mins.

Add tomatoes and simmer for 30 minutes.

Cook pasta as directed and toss through bolognaise.

Stir in fresh basil.


  • I was very doubtful when I saw this recipe but I was pleasantly surprised. The mushrooms seem to give it a really nice depth of flavour and the basil is a great fresh flavour.
  • I roasted a punnet of halved cherry tomatoes for 10 mins and stirred them through at the end and gave it a shower of freshly grated parmesan cheese. It’s great served with homemade garlic bread and a fresh salad.
  • This fettucine bolognaise recipe was re-created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.


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