Cook Well for Less

Classic Spaghetti Bolognese

A simple, reliable spaghetti bolognese is always a tummy pleaser. It’s easy to substitute the mince to make it vegetarian or vegan. This one is made with beef mince, tomatoes and plenty of vegetables. It’s an especially good dish to make extra of, because the sauce can become another meal the next day.

Prep
10 mins
Cook
40 mins
Total
50 mins
Difficulty
easy
Serves
2
Illustration: Spaghetti topped with rich beef and tomato bolognese sauce and grated cheese
Cook Well for Less · approved pencil and watercolour illustration

Get ready

Ingredients for 2 portions

  • 250g beef mince
  • 160g dried spaghetti
  • 1 medium onionfinely chopped
  • 1 medium carrotfinely chopped
  • 1 celery stickfinely chopped
  • 2 cloves garliccrushed
  • 1 × 400 g tin chopped tomatoes

Optional extras

  • 25 g Cheddar or Parmesangrated
  • Fresh basiltorn
  • 2 tsp Worcestershire sauce
  • A pinch of chilli flakes
Equipment
  • large frying pan or saucepan
  • saucepan for spaghetti
  • chopping board
  • knife
  • wooden spoon
  • colander

Cook

Method

  1. Start the vegetables

    Heat the oil in a large frying pan or saucepan over a medium heat. Add the onion and cook for about 10 minutes until it starts to soften (always be suspicious of recipes that say your onion will be soft in 5 minutes!). Add the carrot and celery and cook for another 5 minutes, stirring occasionally, until beginning to soften.

    New to this?How to soften an onion

  2. Add the beef

    Add the mince and cook for 5–7 minutes. Break it up with a wooden spoon as it cooks. Continue until there are no pink pieces of meat left.

    New to this?How to brown mince well

  3. Add the garlic, tomato purée and herbs

    Stir in the garlic, tomato purée and herbs and cook for about 1 minute.

  4. Make the sauce

    Add the tin of chopped tomatoes. Dissolve the stock cube in enough hot water to loosen the tomatoes into a sauce and add it to the pan. Stir everything together.

  5. Simmer

    Bring to a gentle simmer. Cook uncovered for 20–25 minutes, stirring occasionally, until the sauce has thickened. If it becomes too thick, add a splash of water.

  6. Cook the spaghetti

    While the sauce is simmering, cook the spaghetti according to the packet instructions. Before draining, keep a small mugful of the pasta cooking water.

  7. Finish

    Taste the bolognese and add black pepper and salt if it needs it. If the sauce is very thick, stir in a little of the pasta water.

  8. Serve

    Divide the spaghetti between two bowls and spoon the bolognese over the top.

  9. Add the cheese

    If using cheese, sprinkle some grated cheese over the top. Ideally Parmesan, but Cheddar tastes great too.

Use what you've got

Easy swaps

  • Beef mincePork, turkey or meat-free mince can be used; cooking times and cost may differ.
  • Dried spaghettiUse another dried pasta shape you already have.
  • Medium carrotUse a little extra carrot if omitting the celery.
  • Celery stickLeave it out or use a little extra carrot.
  • Garlic cloveUse garlic purée or lazy garlic from the cupboard.
  • Dried mixed herbsOregano may be used instead.
  • Cheddar cheeseUse Parmesan instead of Cheddar.

For later

Storing and using leftovers

Storage

Cool leftover bolognese sauce and refrigerate it in a covered container. Use within 2 days. Always reheat until piping hot throughout.

Freezing

The bolognese sauce can be frozen for another meal. This guidance does not apply to the cooked spaghetti.

Practical guide:How to freeze leftovers safely

Ideas

Turn leftover bolognese sauce into a quick chilli with kidney beans and chilli powder, then serve with rice.

Community

Ratings and comments

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