Spaghetti Bolognese


Spaghetti bolognese

Servings: 4
Time: Prep, 20 Minutes.
Cooking 4-7 Hrs


  • 1 tbsp Olive Oil

  • 750g 5% Fat Beef mince

  • 2 medium carrots, sliced into small chunks

  • 2 brown onions, peeled and finely sliced

  • 2 sticks of celery, sliced into small chunks

  • 250g chestnut mushrooms, finely sliced

  • 4 cloves of garlic, peeled and finely sliced

  • 2 tablespoons of tomato puree

  • 2 x 400g tins chopped tomatoes

  • 800ml beef stock

  • 2 teaspoons dried oregano

  • 2 bay leaves

  • 300g Spaghetti (75g spaghetti per person)

  • Grated parmesan to serve

Suggested accompaniments

  • Garlic bread

  • Rocket salad with cherry tomatoes


  1. Heat a little oil in a large non-stick pan set over a medium high heat. Fry the beef mince in batches until well browned. Add to your slow cooker.

  2. Add the diced onion, carrot, celery, garlic and mushrooms to the slow cooker. Stir in the stock, tomato puree, tinned tomatoes and wine (if using) Cover with the lid and cook on high for 4 hours or on low for 7 hours. Remove the lid for the last 30 minutes of cooking to allow the sauce to thicken up.

  3. Cook the pasta in simmering water, drain and serve with the Bolognese.

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