Spaghetti bolognese

Video: Spaghetti Bolognese

Category: Main meal | Serves: 6

Prep time: 10 minutes | Cooking time: 1 hour 5 minutes


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) home-made beef stock

150ml (1/4 pint) red wine

Freshly ground black pepper, to taste

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

Chopped fresh parsley, to garnish


  1. Place minced beef, onion and garlic in large saucepan and cook gently, stirring occasionally, until mince is lightly browned all over.
  2. Add carrots, mushrooms and celery to pan and cook for 5 minutes. Stir in tomatoes, tomato purée, dried herbs, stock, wine and black pepper.
  3. 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.
  4. Meanwhile, cook spaghetti in large saucepan of boiling water until pasta is just cooked or al dente. Drain thoroughly.
  5. 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 home-made beef stock in place of red wine, if desired. Sprinkle Bolognese sauce with a little freshly grated or shaved Parmesan cheese, just before serving, if desired.

Nutritional information

Spaghetti Bolognese