Spaghetti Bolognese


Serves 4
Prep time:
5 mins
Cooking time:
40 minutes to 2 hours



1 tsp rapeseed oil
300g lean minced beef
1 red onion, finely chopped
1 garlic clove, finely chopped
1 celery stick, finely chopped
1 medium sized carrot, peeled and finely chopped
100g chestnut mushrooms, sliced
1 tbsp tomato puree
1-2 tsp red wine vinegar (optional)
1 tsp dried oregano
400g tin chopped tomatoes
100ml fresh low-salt beef stock

350g wholewheat spaghetti
A few parmesan shavings to serve (optional)




  1. Start with the Bolognese: in a large saucepan, heat the rapeseed oil. When hot, add the onion and cook for 3-4 minutes over a medium heat, or until soft. Add the chopped garlic, celery, carrot and mushrooms and fry for 5 minutes.
  2. Add the minced beef, fry for a couple of minutes until lightly browned on all sides and then add the red wine vinegar (if using) and dried oregano. Cook for 1-2 minutes, then add the tomato puree and mix well.
  3. Add the chopped tomatoes and stock and give it a good stir! Bring to the boil, then turn the heat down and gently simmer, partially covered. For a thick slow-cooked sauce cook for 1½ to 2 hours, stirring occasionally. If the mixture becomes dry, add a little water.
  4. If however, you want to eat quicker, gently simmer the meat for 30-40 minutes uncovered and finally, whilst the spaghetti is cooking, turn up the heat and simmer for 10 minutes, stirring regularly.
  5. Cook your spaghetti approximately 15 minutes before you want to eat. Bring a pan of unsalted water to the boil and add the spaghetti, cooking according to pack instructions.  
  6. Once cooked, drain the spaghetti and divide between 4 bowls, spooning over the Bolognese and adding the parmesan (if using).