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Spaghetti Bolognese

Try this delicious Italian inspired spaghetti bolognese made by 15-year-old cookbook author Muako Maepa.


For the tomato sauce

  • ½ onion, chopped
  • 5 ml garlic, grated or crushed
  • 45 ml olive oil
  • 500 g beef mince
  • 100 g pork sausage, skin removed
  • 2 ripe tomatoes, chopped
  • 1 tin (400g) whole peeled tomatoes in tomato juice
  • 45 ml tomato paste
  • 125 ml chicken stock
  • zest of ½ a lemon
  • 500 g store bought or home-made pasta
  • 750 ml water

For the pesto

  • 45 ml olive oil
  • handful fresh oregano and basil
  • 30 g pecan nuts, roughly chopped
  • salt and pepper, to taste


1. Saute the onion and garlic in the olive oil until the onions are translucent. Add the mince and pork sausage. Add the fresh tomatoes, tin of tomatoes and tomato paste. Add the chicken stock. Cover and let it simmer on low heat for 5 minutes. Add the rest of the ingredients and cook, covered, on medium heat for 20 minutes.

2. For the pesto, add the olive oil to the fresh basil and oregano and marinate for 1 hour. Remove the herbs from the oil. Add the pecan nuts and season with salt and pepper. Mix and set aside.

3. Boil the water and cook the pasta for 3 minutes.


For the home-made pasta

  • 200 g bread flour
  • 2 eggs
  • 2 egg yolks


1. Mix all the ingredients in a food processor to form the pasta dough. Knead the dough and refrigerate it for 1 hour. Flatten the dough by feeding it through a pasta machine, and cut the pasta in your preferred style.


For a great bolognese sauce, you need quality tomatoes and canned tomatoes. Drizzle home-made pesto over the spaghetti bolognese. Sprinkle crushed, salted Lays potato crisps over and top with grated parmesan cheese for the foodie.

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