Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Spaghetti Bolognese recipe

1 star
2 star
3 star
4 star
5 star

100 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

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.
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.
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.