Spaghetti Bolognese


1 tablespoon vegetable oil
400g lean mince (beef, pork, turkey, Quorn® or soya mince)
1 onion
4 gloves garlic
1 x 400g tin of chopped tomatoes
1 beef / vegetable stock cube
1 tablespoon tomato puree
1 tablespoon Worcestershire sauce / Henderson’s relish
2 Carrots
1 stick of celery
100g mushrooms (any type e.g. white, baby, chestnut)
1 tablespoon dried mixed herbs (or Italian herbs)
Black pepper, to taste
300g dried spaghetti (or other pasta, if you prefer)


  1. Peel the onion, garlic and carrots. Chop the onion, crush or chop the garlic and grate or chop the carrots.
  2. Wash and slice the celery and mushrooms
  3. Heat the oil in a large saucepan, over a medium to high heat.
  4. Add the mince and cook for 5 minutes (until browned). Stir regularly.
  5. Once the mince is browned, add the onion and cook for another 3 minutes
  6. Reduce the heat to medium then add the garlic and cook for 2 more minutes
  7. In a measuring jug, add the stock cube and mix with 150ml of boiling water.
  8. Add the tomatoes, stock, tomato puree, Worcestershire sauce / Henderson’s relish, carrots, celery, mushrooms, herbs and stir.
  9. Add a pinch of black pepper, reduce to a low heat and simmer to 30-40 minutes. Stirring from time to time.
  10. About 15 minutes before the Bolognese is ready, cook the spaghetti (or whatever pasta you’re using) as per the packet instructions
  11. Once cooked, drain the pasta and serve with the Bolognese.

* Any leftover Bolognese can be kept in the fridge to eat for up to 2 days later. Alternatively, it can be placed in freezer bags and stored in the freezer for up to 3 month.

More Recipes

New project launches to examine local demand for shared kitchen facilities in the Vale

With support from the UK Government’s Shared Prosperity Fund, we have commissioned locally based PER Consulting and Lafan to examine the potential demand for a shared kitchen facility within the Vale communities of Barry, Penarth and Llantwit Major.