Spaghetti Bolognese

Spaghetti Bolognese

A midweek classic which is ready in no time, perfect for all the family.


  • 2 sprays of oil
  • 1 small onion, finely chopped
  • 1 small carrot, finely chopped
  • 1 celery stick, finely chopped
  • 1 garlic clove, crushed
  • 115g extra lean minced beef
  • 200g can chopped tomatoes
  • 1 tablespoon tomato purée
  • Pinch of dried mixed herbs
  • 150ml beef stock
  • 85g dried spaghetti
  • Vegetarian option: Use Quorn in place of the minced beef
  • For men, add 80g peas, 80g sweetcorn, heaped teaspoon (7g) half fat butter (158 kcal)

Preparation time:

Cooking time:

Skill level:





  1. Spray a small non-stick saucepan with oil and when hot, tip in the onion, carrot, celery and garlic. Cook over medium heat, stirring occasionally, for a few minutes or until the vegetables are soft and beginning to turn golden brown.

  2. Add the minced beef and cook, stirring for about 5 minutes until brown.

  3. Stir in the tomatoes, purée, herbs, stock and seasoning. Cover and simmer gently for 10 minutes.

  4. Meanwhile, cook the spaghetti in plenty of boiling water, following packet instructions. Drain well.

  5. Pile the spaghetti onto a plate and spoon the sauce over the top.

  6. Bolognese sauce can be frozen.

Nutritional information per serving:









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