Yumi’s Red Capsicum and Roasted Cashew Spaghetti Bolognese

 Endless Possibilities with Yumi’s Red Capsicum & Roasted Cashew

Serves 4


2 tbsp olive oil
½ onion, finely chopped
2 cloves of garlic, finely chopped
500g beef and pork mince
2 tbsp balsamic vinegar
400g tin chopped tomatoes
140g tomato paste
1 x 200g tub Yumi’s Red Capsicum and Roasted Cashew Dip
½ tsp dried thyme
1 tsp dried oregano
1 tsp dried basil
Sea salt and freshly cracked black pepper
Cooked spaghetti, parmesan cheese and fresh basil leaves, to serve


  1. Heat olive oil in a large, heavy-based saucepan over medium heat.  Add onion and fry until golden and soft.  Add garlic and fry for an extra minute.
  2. Add mince and use a wooden spoon to break up any large pieces.  Stir well, increase heat to high and fry until browned.  Add balsamic vinegar, scraping off any solid bits of meat stuck to the bottom of the pan.  Add 3 cups of water, tomatoes, tomato paste, Yumi’s Red Capsicum and Cashew Dip and herbs.  Season generously then stir well.
  3. Bring the sauce to a boil then reduce heat to low and simmer 30-40 mins until thickened.  Taste and season with salt and pepper if required.
  4. Serve with cooked spaghetti, parmesan cheese and basil leaves.
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