Skip to content
Spaghetti Bolognese recipe

Spaghetti Bolognese recipe

97 ratings

For an easy way to eat less meat, revamp a classic spaghetti Bolognese recipe with beef-and-veg mince, which contains more than 30% carrot, onion and butternut squash. This family favourite is ready in just over 30 mins, so great for throwing together on hectic weeknights. You can even make a big batch and freeze. See method

  • Serves 4
  • 5 mins to prepare and 30 mins to cook
  • 608 calories / serving
  • Freezable
  • Healthy

Ingredients

  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 500g lean beef, carrot and onion mince
  • 400g tin chopped tomatoes
  • 150ml red wine
  • 1 bay leaf
  • 300g Hearty Food Co. spaghetti
  • 50g Parmesan, grated
If you don't have chopped tomatoes, chop up a tin of plum tomatoes instead

Each serving contains

  • Energy

    2565kj
    608kcal     30%

  • Fat

    17g 24%

  • Saturates

    6g 29%

  • Sugars

    12g 13%

  • Salt

    1.7g 28%

of the reference intake
Carbohydrate 71.5g Protein 38.9g Fibre 6.8g

Method

  1. Heat the oil in a large saucepan over a low heat and fry the onion and garlic for 5 mins, stirring occasionally. Add the mince, increase the heat to medium-high. Cook for 5 mins until well browned, stirring to break it up.
  2. Stir in the tomatoes, wine and bay leaf. Bring to the boil, then simmer for 15 mins, stirring occasionally. Cover and cook for 5 mins or until thickened. Season.

    We value your privacy

    We use cookies to help give you the best experience on our site. By playing this video, you're consenting to receive third party privacy-enhanced cookies.

  3. Meanwhile, bring a large pan of salted water to the boil and cook the spaghetti to pack instructions. Drain, then stir into the sauce. Remove the bay leaf, then divide the Bolognese between 4 bowls and top with the Parmesan.

    We value your privacy

    We use cookies to help give you the best experience on our site. By playing this video, you're consenting to receive third party privacy-enhanced cookies.

Tip: To reduce the meat even further, swap 150g mince for a 390g tin of lentils.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Healthy dinner ideas

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

You may also like

Be the first to comment

Before you comment please read our community guidelines.