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Recipe card number seven - Spaghetti bolognese

spag-bol

Ingredients

  • three tablespoons of oil
  • 500g minced beef
  • one onion, finely diced
  • two celery sticks, diced
  • two carrots, grated or diced
  • two tablespoons garlic puree
  • one teaspoon mixed herbs
  • one teaspoon of sugar
  • two 400g tins of chopped tomatoes
  • 200ml hot water mixed with one veg stock cube
  • salt and pepper to season
  • 400g cooked spaghetti or other pasta of your choice
  • parmesan or cheddar cheese to sprinkle

Method

  1. Heat one tablespoon oil in a large pan over a medium heat. Add the mince to the pan and cook over a high heat until well browned. Remove from the pan with a slotted spoon and set aside.
  2. Next heat the remaining two tablespoons of oil in the pan. Add the onion and cook for three to four minutes, until beginning to soften. Add the celery and carrots cook for five to eight minutes, then season with salt and pepper.
  3. Add the garlic and mixed herbs, increase the heat to high, and then add two tins of chopped tomatoes.Top up half of an empty can with water and rinse the tins pouring the remaining chopped tomatoes and water back into the saucepan.
  4. Bring to the boil, then reduce the heat and simmer for 20-30 minutes, adding extra water if necessary.
  5. Serve with freshly cooked spaghetti or pasta of your choice.

Serving

  • Serve sprinkled with parmesan or cheddar cheese.
  • Cool any leftovers and refrigerate overnight. Enjoy the next day, reheated until piping hot.

Skill to learn

Learn to cook quick and easy pasta dishes.

Chef's tip

Cook spaghetti beforehand and cool down under the cold water tap. Drain and refrigerate. Add directly to the sauce before serving. Any excess can be frozen or kept for the next day.

Icon for pdf Recipe card number seven to download and keep. [1.27MB]

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