How to make spaghetti Bolognese

You will need

  • 400g lean beef mince (or veggie substitute)
  • 2 onions
  • 2 carrots
  • 2 sticks of celery
  • 2 cloves garlic
  • 2 springs of rosemary
  • 1 tbs tomato puree
  • 400g tin chopped tomatoes
  • 400ml beef stock
  • Small bunch of parsley
  • Fresh Parmesan
  • 300-350g dried spaghetti


Cooking time: 2 hours

Portion size: 4

Watch the video above or simply follow these instructions!

Grab a grown up to help!

  1. Begin by chopping your carrots, celery, onions and garlic (always be careful with knives)
  2. Heat up a splash of olive oil into a large pan and add the chopped onion, carrots, celery, garlic and rosemary
  3. Cook over a medium heat for 10 minutes until soft, turning occassionally
  4. Add the mince - seasoned with salt and pepper - and cook for a few minutes until browned
  5. Add the tomato puree, cook for a further 30 seconds and then pour in the chopped tomatoes and stock, bring to the boil and then reduce to a simmer
  6. Cover loosely with a lid and cook for 45 mins - 1 hour, giving the Bolognese a stir every 5-10 minutes
  7. If the sauce is looking too thick add a little more water, if it’s looking too runny remove the lid and turn the heat down for a few minutes and allow it to thicken 
  8. With 10 minutes to go, cook the pasta according to packet instructions
  9. Serve the Bolognese over the spaghetti and sprinkle with fresh parsley, a grating of fresh Parmesan and a grind of black pepper

TOP TIP: You can also heat up the leftovers in the microwave later if you don't eat it all!

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