Spaghetti bolognese

Serve with a tossed green salad or your favourite vegetables.


 › 450 g of lean minced beef or lamb
 › 6 mushrooms, chopped
 › ½ red pepper, finely chopped
 › 1 carrot, finely chopped
 › 1 low-salt beef or vegetable stock cube dissolved in 275 ml of 
boiling water
 › 1 dessertspoon of tomato sauce
 › pinch of salt if desired
 › pepper
 › 1 dessertspoon of plain flour
 › 225 g of spaghetti
 › 1 onion, finely chopped
 › 420 g tin of chopped tomatoes


1.  Cook the mince (beef or lamb), onions, mushrooms and carrots in a
dry pan (low heat) for 15 minutes. (There is sufficient fat in mince 
for frying). Drain any excess fat from pan.
2.  Add the flour and stir well.
3.  Add the stock, tin of chopped tomatoes, tomato sauce, salt and pepper. 
Cook gently for 45 minutes.
4.  Cook the spaghetti for 10–15 minutes in a saucepan of boiling
salted water. Strain.


2 adults and 2 kids

Preparation time
15 minutes

Cooking time
45 minutes

Utensils needed
Frying pan
Chopping board
Chopping knife
Vegetable peeler
Wooden spoon
Measuring jug

Any leftover bolognese
sauce can be used to fill
wraps or as a topping for
baked potatoes.


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