Easy Spaghetti Bolognese Recipe

Spaghetti Bolognese

Thanks to PP subscriber Ginette from Newbury for this recipe which is courtesy of her foster mum Margaret Curtis and H.E. teacher Mrs Edwards.

This recipe also works well if you substitute cooked lentils for half of your mince if you are cutting back on your meat consumption.

Any leftover sauce can easily be frozen in portion sizes or used to make an equally delicious lasagne (recipe coming soon). If you have leftover sauce and pasta mixed together, that can be refridgerated for a couple of days and microwaved piping hot when you want it.


Good glug of olive oil
1 medium onion
3 cloves of garlic
500g minced beef
2 x 400g tins of chopped tomatoes
good glug of balsamic vinegar (or red wine)
1 tsp dried mixed herbs
salt & pepper

Spaghetti Bolognese ingredients



  • Heat the olive oil in a large pan or wok
  • Meanwhile peel and chop the onion and garlic cloves
  • Fry the garlic and onion in the olive oil until the onions are soft
  • Add the minced beef and fry until browned and no pink colour remains
  • Pour in the 2 tins of chopped tomatoes and stir well
  • Add a glug of balsamic vinegar and the teaspoon of dried mixed herbs
  • Leave to simmer on a low to meduim heat
  • Meanwhile place 180g dried spaghetti in a pan of boiling water and simmer for 10 to 15 minutes
  • Season bolognese sauce with salt and pepper to taste
  • Strain the cooked spaghetti and serve the spaghetti with the bolognese sauce on top
  • Serve with grated parmesan or grana padano (which is cheaper) – optional

Serving suggestion: grate parmesan or grana padano (which is cheaper) over the top with a side salad.


Leave a Reply

Your email address will not be published. Required fields are marked *

Sign up to the free weekly

Penny Post


For: local positive news, events, jobs, recipes, special offers, recommendations & more.

Covering: Newbury, Thatcham, Hungerford, Marlborough, Wantage, Lambourn, Compton, Swindon & Theale