Spaghetti Bolognese
Our classic Spaghetti Bolognese (or “spag bol”) recipe can use beef or lamb mince and is a great blend of protein and carbohydrate and a much-loved mid week meal for all the family.
prep time
10 mins
cook time
55 minutes
serves
4 people
Ingredients
- 450g lean British beef mince
- 1 tablespoon rapeseed or olive oil
- 1 small onion, peeled and finely chopped
- 1 celery stick, finely diced
- 350ml tomato passata sauce
- 2 tablespoons tomato purée or tomato ketchup
- 2 x 400g cans chopped tomatoes
- 2 sprigs freshly chopped oregano or ¼ teaspoon dried oregano
- 375g dried spaghetti or pasta of your choice, cooked
To garnish:
- Freshly torn basil leaves
- Parmesan shavings
Method
- Heat the oil in a large pan and fry the onion and celery until soft but not brown for 10-15 minutes.
- Add the mince and cook for 10-15 minutes until brown. Add the passata, tomato puree or ketchup, chopped tomatoes and herbs. Season with salt and pepper to taste.
- Bring to the boil, reduce the heat, cover and cook for about 20-25 minutes stirring occasionally.
- Cook the pasta according to the packet instructions, drain and keep warm.
- Garnish with fresh basil leaves and Parmesan and serve with the cooked spaghetti and a fresh green salad.
