Spaghetti Bolognese

Our Spaghetti Bolognese (or “spag bol”) recipe can use beef or lamb mince and is a great blend of protein and carbohydrate.
The traditional Bolognese sauce is a thick, full-bodied meat sauce originating from Bologna in the North of Italy. Our Bolognese uses a few substitutes to the original recipe, so that it’s easier to make and easier on the wallet – but still packs a flavourful punch.

Ingredients:
225g/8oz lean beef or lamb mince
• 175g/6oz dried pasta shapes
• 5ml/1tsp sunflower oil
• 1 small onion, peeled and finely chopped
• 1 x 200g can baked beans
• 150ml/¼pint good, hot beef stock
• Dash Tabasco or sweet chilli sauce
• 45ml/3tbsp tomato ketchup
• Salt and freshly milled black pepper
• 25g/1oz Cheddar or mozzarella cheese, grated

Top tips for an easy spag bol
As you can see from the image of our Bolognese, you don’t need to use a specific dried pasta type. To save money instead of especially forking out on spaghetti, you can use whichever pasta you find in the cupboard, like fusilli, penne or farfalle.
Another tip is that you can add inexpensive, store cupboard ingredients such as the ketchup and Tabasco in our recipe, for an extra kick without extra expense.

Method:
1. Cook the pasta according to the packet instructions, drain and set aside.
2. Meanwhile, heat the oil in a large non-stick pan and brown the mince and onion for 5 minutes. Add the beans, stock, Tabasco or chilli sauce, ketchup and seasoning.
3. Reduce the heat, cover and simmer for a further 20 minutes. Stir in the cooked pasta.
4. Transfer to two heatproof dishes, sprinkle over the cheese and serve immediately, or alternatively, pop under a preheated grill and heat until the cheese melts.
5. Serve with garlic or ciabatta bread and a crisp salad.

Oliver Arundel

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