Spaghetti bolognese

Serves: 4
Prep: 15 minutes
Cook: 35 minutes


• 2 tsp rapeseed oil
• 2 medium onions, finely chopped
• 350g lean minced beef
• 1 carrot, finely diced (120g)
• 1 yellow or green pepper, finely chopped (140g)
• 250g mushrooms, thinly sliced
• 2–4 cloves garlic, crushed
• 2 heaped tsp dried oregano
• 1 low-salt beef stock cube dissolved in 200 ml boiling water
• 1x 400g tin of chopped tomatoes
• 1 tbsp tomato puree
• good grind pepper
• 300g wholewheat spaghetti.


Top tips
• For a vegetarian version use a mince alternative or just add
a drained tin of green lentils to a diced courgette and a chopped aubergine
• Could be made with minced pork or minced turkey. Works well with courgette spaghetti in place of wholewheat
• Italians usually toss the sauce into the pasta and mix it together before serving, this means all the pasta gets coated. You can add a little of the water in which the pasta is cooked if you like your sauce a bit more runny.


1. Heat the oil in a pan and gently cook the onions until starting to brown, stirring regularly
2. Add the beef and cook for 8–10 minutes, breaking up any clumps
of beef with a wooden spoon
3. Add the carrot, pepper and mushroom and continue cooking gently for 5 minutes more, still stirring regularly
4. Add the garlic and oregano and stir for a minute. Add the stock cube, followed by the tomatoes, tomato puree and pepper, mix well
5. Bring to a gentle simmer, cover and cook for 15 minutes, stirring occasionally and adding a little water if too much liquid evaporates and it starts to stick
6. Meanwhile boil the spaghetti for 8–10 minutes and serve topped with the sauce.

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