Wholesome Cook

Red Curry Spaghetti Bolognese

(As Featured in May2014 Nourish Magazine) Spaghetti Bolognese is a classic in its own right, but the Asian-inspired twist on the original makes the Red Curry Bolognaise that much more delicious! (Dairy-free, with a gluten-free option)

Red Curry Spaghetti Bolognese

“Oh, that smells really good, is there going to be enough for me?” asked Mr Chipconnoisseur, drawn into the kitchen by the exotic fragrance of red curry permeating the air. “Of course”, I replied, “I made extra”. And lucky I did, too!

Mr Chipconnoisseur’s portion disappeared quicker than I could say enjoy, just like the rest of the 20-strong serving which I volunteered to prepare for dinner at a local church. I’ve never seen that many people go back for seconds, which is nice and a true testament to what a difference the red curry paste makes to the good ol’ Spag Bol.

Red Curry Spaghetti Bolognese

I remember seeing a similar recipe in one of the many cooking magazines I’ve collected over the years. But, after flicking through about 20 I gave up. I even tried searching on the Taste website which is a collection of recipes from all the different magazines… to no avail. Note to self: go through ALL of the magazines and add them to my recipe folder, a filing system of sorts for the recipes that catch my eye. 

The following recipe serves 4, but it can be easily divided in half, or made for 4 and packed for lunch the next day or frozen for another day. Feel free to use rice noodles or gluten-free spaghetti for a gluten-free version.

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Red Curry Spaghetti Bolognese

The following recipe serves 4, but it can be easily divided in half, or made for 4 and packed for lunch the next day or frozen for another day. I used a traditional Italian mixture of pork and veal, but chicken, beef or turkey would work as well. Feel free to use rice noodles or gluten-free spaghetti for a gluten-free version.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Servings: 4


For the Red Curry Spaghetti Bolognese Sauce:

  • 250 g pork mince
  • 250 g veal mince
  • 2 tbsp olive oil
  • 1 brown onion chopped
  • 440 g (1 can) crushed organic tomatoes
  • 1 tsp Chinese five spice powder
  • 3 tbsp red curry paste
  • 1/2 cup green peas fresh or frozen
  • 1/2 cup shelled broadbeans fresh or frozen
  • 200 g uncooked spaghetti pasta or gluten-free pasta

To serve:

  • sliced red long chilli
  • freshly chopped coriander leaves
  • lime wedges


To make the Red Curry Spaghetti Bolognese Sauce:

  • Place mince pork and veal in a bowl and break into chunks.
  • Heat oil in a large pot over high heat and add broken up mince. Cook for about a minute then stir to help the mince brown and cook evenly for another 3 minutes or so.
  • Add onion, can of chopped tomatoes, five spice powder and red curry paste. Stir well. Reduce heat to medium. And simmer, uncovered for 10 minutes. Add peas and broadbeans and cook for a further 5 minutes for them to soften.
  • Cook pasta according to packet instructions, drain and add to the mince. Mix well.

To serve:

  • Divide Red Curry Spaghetti Bolognese between serving bowls. Top with freshly chopped coriander, chilli and lime wedges.
Tried this recipe?Mention @wholesomecook or tag #wholesomecook



Anne S September 27, 2012 at 10:09 am

I would have never thought of adding curry to spaghetti but now that you’ve mentioned it, it makes sense!

TasteFood September 27, 2012 at 10:12 am

How inventive – I think I’ll love it.

Eha September 27, 2012 at 1:20 pm

What a fun fusion recipe! Am not at all surprised it ‘sold out’ in a hurry :) ! An extra smile from me that you remembered your European roots and used pork and veal rather than beef!! I remember being taught to make rissoles [kotlety] as a child: ‘Eha: you need three meats – beef, pork and veal’! :) !

sherilyn @ wholepromise September 27, 2012 at 1:20 pm

What a great thought to add curry – I am licking my lips just reading this…

ROBYN LITTLE September 27, 2012 at 8:13 pm

What an ingenious idea to make the spaghetti sauce as a red curry one. The picture of the lime sitting there waiting to be squeezed over made of salivate!


Maureen | Orgasmic Chef September 27, 2012 at 11:12 pm

This is such a clever idea! Love it.

Lorraine @ Not Quite Nigella September 27, 2012 at 11:22 pm

What an interesting recipe! I’ve made miso bolognese and it’s similar with an Asian Italian fusion :D

Susan @ food.baby September 28, 2012 at 4:48 pm

Love it! I would never have thought to make a curry bolognese.

Lucy P September 29, 2012 at 2:26 am

I can’t seem to find the recipe or the ingredients? I would love it if you could let me know it sounds delish!!

Martyna @ Wholesome Cook September 29, 2012 at 7:37 am

Hi Lucy, I’ve included the rice I’d used in the post. Are you having trouble viewing it? Please let me know…

Sissi September 30, 2012 at 1:54 am

What a lovely twist on the traditional bolognese sauce! I think Thai curries are quite versatile and add them often to European soups, but I have never tested yet on bolognese. Thank you for the great idea.

Nami | Just One Cookbook September 30, 2012 at 5:20 pm

I’m a huge bolognese fan and now you make me even more excited about curry flavor bolognese. Very brilliant. I am excited to make a twist on our regular bolognese for sure!!

rsmacaalay October 1, 2012 at 5:34 pm

What a bold combination of flavours its like a mixture of Italian, Indian and Chinese in a plate.
As usual your creation always inspires me

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