Spaghetti Bolognese

I know this is a rather simple recipe, but I think it is a staple for someone at university or learning to cook, I expect I will be making this a lot in the coming weeks. It’s also a really easy recipe to adapt, by adding different vegetables, meat alternatives such a quorn or removing the meat altogether and creating a basic tomato pasta sauce. This is also so easy to add to making it stretch to serve 6 by adding another tin of chopped tomatoes and another onion and carrot, I don’t feel an extra packet of meat would be needed but feel free to add one if you wish.

Ingredients for 4 servings

1 carrot

1 onion

1 pack of mince (500g)

1 veg/beef stock cube

1 tin of chopped tomatoes (add another tin if you like more sauce)

sprinkle of mixed herbs

about 75g spaghetti per person (or as much pasta as you want) (also I always use wholegrain pasta because it’s so much better for you despite the unappetising colour)

pinch of salt


  1. Finely chop the onion and carrot and heat up a small amount of oil in a large frying pan,
  2. Begin to fry the chopped vegetables on a high/medium heat (7 or 8 if your hobs have heat value numbers); using a wooden spoon or cooking utensil to move the veg around the pan, ensuring it doesn’t burn or stick to one area of the pan.
  3. After frying the vegetables for a few minutes, add the packet of mince to the pan and break it down into small pieces using your cooking utensil.
  4. Fry until the meat is nearly completely brown and then crumble the stock cube into the pan.
  5. When the meat is completely brown add the tin of tomatoes and a sprinkling of mixed herbs and leave to simmer and cook for 20 minutes on a medium heat, occasionally stirring.
  6. Whilst the sauce is cooking, fill a large saucepan with water (about ⅔ of the way full) and boil it.
  7. Once the water has boiled, add the pasta and cook it with a pinch of salt for 10 minutes, or according to packet instructions.
  8. After the pasta and sauce has cooked, drain the pasta using a colander or sieve and serve up. (I always top mine with some grated cheddar or parmesan).


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