Spaghetti Bolognese Recipe

Spaghetti Bolognese Recipe

How To Make Spaghetti Bolognese

A rich and thick bolognese sauce loaded with ground beef, tomatoes, and herbs and spices serve as the star of this spaghetti bolognese recipe.

Preparation: 15 minutes
Cooking: 35 minutes
Total: 50 minutes



  • 1tbspolive oil
  • 1largeonion,chopped
  • 2clovesgarlic,crushed
  • 2carrots,grated
  • 1zucchini,grated
  • 1lbminced beef,extra lean
  • 1tbsptomato paste
  • 80mlred wine,optional
  • 24ozPassata Cooking Sauce
  • 2tspvegetable stock powder,or salt to season
  • 2tsporegano,dried
  • 3tbsplow fat cream,or low fat milk
  • handfulparsley,freshly chopped
  • parmesan cheese,freshly grated, to serve
  • 1lbspaghetti
  • Salt,for the pasta cooking water


  1. Heat the oil in a large saucepan; add the onions, garlic, carrots and zucchini. Fry for about 3 minutes or until vegetables are soft and fragrant.

  2. Add the beef and fry until browned. Add the tomato paste; pour in the wine and boil until it has reduced and thickened. Reduce heat and stir in the Passata, vegetable stock powder (or salt), and oregano.

  3. Cover pan with a lid and simmer for about 20 to 30 minutes or until the sauce has thickened, stirring occasionally. Turn off heat; add the cooking cream (or milk) and stir until combined.

  4. Cook the spaghetti in a pot of boiling salted water. Drain; add 2 ladlefuls of the sauce and mix until pasta is covered.

  5. Divide between 6 serving dishes; top with extra sauce and sprinkle with Parmesan cheese and parsley.


  • Calories: 610.41kcal
  • Fat: 12.34g
  • Saturated Fat: 4.61g
  • Trans Fat: 0.23g
  • Monounsaturated Fat: 5.44g
  • Polyunsaturated Fat: 1.41g
  • Carbohydrates: 88.66g
  • Fiber: 7.55g
  • Sugar: 13.21g
  • Protein: 35.32g
  • Cholesterol: 69.48mg
  • Sodium: 1046.16mg
  • Calcium: 100.19mg
  • Potassium: 1456.48mg
  • Iron: 6.42mg
  • Vitamin A: 303.43µg
  • Vitamin C: 32.17mg
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