Spaghetti bolognese

Serves: 4 Prepare & Cook:


  • 1 tbsp olive oil
  • 1 onion, chopped
  • 2 garlic cloves, finely chopped
  • 1 celery stick, chopped
  • 150g button mushrooms, chopped
  • 500g spinneysFOOD Lean Beef Mince
  • 1 x 400g can spinneysFOOD Chopped Italian Tomatoes
  • 1 tbsp Tomato Paste
  • 1 tsp spinneysFOOD Freeze Dried Oregano
  • 250ml vegetable stock
  • 350g wholewheat spaghetti
  • basil leaves and grated parmesan, to garnish


  1. Set a large saucepan with the olive oil over a medium heat. Fry the onion for 15 minutes, or until soft and translucent. Add the garlic, celery and mushrooms and cook for 5 minutes more.
  2. Tip in the mince and break up any lumps. Cook for 15 minutes until any liquid has evaporated and the meat is browned. Add the tomatoes, tomato paste, oregano and stock. Season, cover with a lid and simmer for 15 minutes.
  3. Meanwhile, bring a large pan of salted water to the boil. Cook the spaghetti according to pack instructions. Drain the pasta and stir through the sauce.
  4. To serve, divide the spaghetti bolognese among four plates. Garnish with basil and parmesan.

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