Spaghetti Bolognese
The weeknight standard, and it freezes in portions.
Serves 4 45 min 34g proteinKid-friendly
BeefPastaItalianBudgetFreezer friendly
Plan it this weekIngredients
- Beef mince500 g
- Spaghetti400 g
- Tinned chopped tomatoes800 g
- Brown onion150 g
- Carrot120 g
- Celery80 g
- Garlic15 g
- Tomato paste70 g
- Olive oil20 ml
- Dried oregano2 g
Method
- Finely dice the onion, carrot and celery and cook in the oil over medium heat for 8 minutes until soft.
- Add the crushed garlic and cook for 1 minute, then add the mince and brown it well, breaking up any lumps.
- Stir in the tomato paste and cook for 2 minutes, then add the tinned tomatoes, oregano and a splash of water.
- Simmer uncovered for 25-30 minutes, stirring now and then, until thick. Season to taste.
- Meanwhile cook the spaghetti in well-salted water until al dente, then toss through the sauce.
Cooking for a different diet?
Swaps that keep this dish what it is. The prices on this page are for the recipe as written.
Vegetarian
- 440 g Tinned brown lentils instead of Beef mince
No browning: add the drained lentils with the tinned tomatoes and simmer for 15-20 minutes until thick.
Vegan
- 440 g Tinned brown lentils instead of Beef mince
No browning: add the drained lentils with the tinned tomatoes and simmer for 15-20 minutes until thick.
Gluten-free
- 400 g Gluten-free spaghetti instead of Spaghetti
Cook the gluten-free spaghetti a minute short of the packet time and toss it with the sauce straight away.
Swaps are suggestions — check labels if you are cooking for an allergy.
What it costs, and where to buy it
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Not priced
- Beef mince · 500 g
- Spaghetti · 400 g
- Tinned chopped tomatoes · 800 g
- Brown onion · 150 g
- Carrot · 120 g
- Celery · 80 g
- Garlic · 15 g
- Tomato paste · 70 g
- Olive oil · 20 ml
- Dried oregano · 2 g