Our tasty spaghetti bolognese recipe is a true Italian classic with a meaty, sauce. If you want to make this dish meat free then why not swap out the beef for a meat alternative.


  • 1 stock cube 
  • 3 carrots – grated
  • 2 celery sticks - roughly chopped
  • 1 tbsp dried oregano 
  • 1 garlic clove – crushed
  • 1 onion or 1 leek - sliced
  • 1 red or yellow pepper – roughly chopped
  • 400g tin of chopped tomatoes 
  • 2 tablespoons tomato paste
  • 400g minced beef 
  • Olive oil
  • Salt & pepper 


  1. Heat a large, wide-based pan with a drizzle of olive oil over a medium heat. Once hot, add the chopped onion or leek, celery, red pepper, carrot and garlic with a pinch of salt. Cook for 10 min or until everything has softened.  Add the stock cube, 250ml boiled water, tomato paste, and dried oregano.  Blend using a stick blender. 
  2. In a frying pan, brown the beef mince in a tbsp olive oil for about 5 mins.
  3. Add the browned mince to the vegetable tomato sauce. Reduce the heat to low and cook for 15-20 min or until the sauce has thickened to a Bolognese-like consistency.
  4. Meanwhile, add your pasta of choice to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat. Cook the pasta for 8-10 min or until cooked with a slight bite. Once done, drain the cooked pasta and return it to the pot.
  5. Taste the Bolognese sauce for seasoning, adding more salt and pepper if needed. 

Carrots = 180g
Tomatoes = 400g
Red pepper = 160g
Leek = 120g
Celery = 100g

Total vegetable weight: 960g

Are you taking a fresh look at your diet and exercise this New Year?
If so then please consider taking part in our walking challenge. 
This January, we hope you will get walking, to support people affected by breast cancer. Find out more here - Your Walk, Your Way

If you would like to book a personalised nutritional therapy session or want to find out about our free breast cancer support programme please email [email protected] or call 0300 012 0112