Length 9.39 minutes

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


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