Classic Spaghetti Bolognese

70 min · Easy · Serves 4

580 kcal per serving · 40g protein

A rich, slow-simmered beef bolognese with onion, carrot, and celery tossed through spaghetti and finished with Parmesan.

Ingredients

• 350 g Spaghetti
• 500 g Lean beef mince
• Onion × 1
• Garlic cloves × 2
• Carrot × 1
• Celery stalk × 1
• 400 g Tinned chopped tomatoes
• 2 tbsp Tomato purée
• 150 ml Beef stock
• 30 g Parmesan cheese
• 1 tbsp Olive oil
• 20 g Fresh basil
• 4 leaf Bay leaf
• 4 g Oregano
• 4 g Sugar

Method

1. Heat olive oil

   

   Heat olive oil in a large pan over medium-high heat.

2. Cook the beef mince

   

   Cook the beef mince for 5-6 minutes, breaking it up, until browned.

3. Transfer to a plate

   Transfer to a plate.

4. Soften the Veg

   

   In the same pan, turn the heat down to medium and cook the diced onion, carrot, and celery for 5-6 minutes until softened and starting to look see-through. Add garlic and cook 1 minute more until fragrant.

5. Return the mince

   

   Return the mince to the pan.

6. Add chopped tomatoes

   

   Add chopped tomatoes, tomato purée, beef stock, oregano, basil, bay leaf, and a pinch of sugar.

7. Simmer on low

   

   Simmer on low — just a few lazy bubbles breaking the surface — for 25-30 minutes until thick and rich.

8. Cook Pasta and Serve

   Cook the spaghetti in a large pot of well-salted boiling water per packet instructions, until tender but still with a slight bite. Just before draining, scoop out some of the pasta water, then drain.

9. Toss and serve

   

   Tip the drained spaghetti into the pan of sauce and toss well, adding a splash of pasta water to loosen, until every strand is coated. Serve topped with Parmesan.