Name: Spaghetti bolognese
Prep time: 10 min
Cook time: 1 h 5 min
Total time: 1 h 15 min
Yield: 6
Ingredients: 500g (1lb 2oz) extra-lean minced beef; 1 onion chopped; 1 clove garlic crushed; 2 carrots finely chopped; 175g (6oz) mushrooms finely chopped; 3 sticks celery finely chopped; 400g (14oz) can chopped tomatoes; 2 tablespoons tomato purée; 2 teaspoons dried Italian herb seasoning or dried mixed herbs; 300ml (1/2 pint) beef stock made from a low-salt or no-salt beef stock cube; 150ml (1/4 pint) red wine; Freshly ground black pepper to taste; 400g (14oz) dried spaghetti (white or wholemeal); Chopped fresh parsley to garnish

Meal type: Main meal

Serves: 6

Preparation time: 10 minutes

Cooking time: 1 hour 5 minutes

Place minced beef, onion and garlic in large saucepan and cook gently, stirring occasionally, until mince is lightly browned all over.
Add carrots, mushrooms and celery to pan and cook for 5 minutes. Stir in tomatoes, tomato purée, dried herbs, stock, wine and black pepper.
Bring to boil, then reduce heat, cover and simmer for 1 hour, stirring occasionally. Check sauce and serve as it is, or if you’d prefer it thicker, remove lid, increase heat slightly and simmer until the sauce is the thickness you would like.
Meanwhile, cook spaghetti in large saucepan of boiling water until pasta is just cooked or al dente. Drain thoroughly.
Pile cooked spaghetti onto warmed serving plates and spoon Bolognese sauce over top. Garnish with chopped parsley and serve with mixed green salad.

Cook’s tips

Use extra beef stock in place of red wine, if you don't want to use wine.
Sprinkle with a little freshly grated or shaved Parmesan cheese, just before serving, if desired - but don't add too much as it is high in fat and salt.

Energy 1861kJ 443kcal 22%

Carbs 48.1g -

Fat 10.2g Low 15%

Saturates 3.6g Low 18%

Sugar 8.2g Low 9%

Salt 0.75g Low 13%

% = an adult's reference intake

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Ingredients

500g (1lb 2oz) extra-lean minced beef

1 onion, chopped

1 clove garlic, crushed

2 carrots, finely chopped

175g (6oz) mushrooms, finely chopped

3 sticks celery, finely chopped

400g (14oz) can chopped tomatoes

2 tablespoons tomato purée

2 teaspoons dried Italian herb seasoning or dried mixed herbs

300ml (1/2 pint) beef stock, made from a low-salt or no-salt beef stock cube

150ml (1/4 pint) red wine

Freshly ground black pepper, to taste

400g (14oz) dried spaghetti (white or wholemeal)

Chopped fresh parsley, to garnish

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Video: Spaghetti Bolognese

Cook’s tips

Nutritional Information

Tried this at home?

Ingredients

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