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

  1. Heat the oil in a large pan and fry the onion and celery until soft but not brown for 10-15 minutes.
  2. 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.
  3. Bring to the boil, reduce the heat, cover and cook for about 20-25 minutes stirring occasionally.
  4. Cook the pasta according to the packet instructions, drain and keep warm.
  5. Garnish with fresh basil leaves and Parmesan and serve with the cooked spaghetti and a fresh green salad.

Tips:

Diced carrots work well in this recipe too. For an extra special spaghetti Bolognese, add a few tablespoons good red wine with the chopped tomatoes.