Tuesday, 3 May 2016

Spag' Bol'


I was going to title this blog post 'Good Old British Spag Bol' before realising it's an Italian dish. I obviously need a geography lesson or two...
Aside from where this dish is located, it will probably already be a favourite or will quickly become one. Classic in taste and so easy to make! Forget the jars of spaghetti bolognese sauce that you buy from shops, this recipe is all you need. If you have been reading all the bad news over the sugar and salt in the shop bought jars you will be so confused, don't you think your bodies deserve better than that rubbish?!

I will be honest, it's only the last few years I converted to spag bol when Matt promised me I would like it (I mean I turned vegetarian to avoid mince). I can honestly say I didn't know what I was missing. This is a warming and filling meal that is also great for families and entertaining a few friends.

Spaghetti Bolognese:
Serves 4:
Prep time: 15 mins
Cooking time 20-25 mins.


  • 1 onion
  • 1 pepper
  • 1 carrot
  • 1 courgette
  • optional: 1 chilli, whatever veg you want to add
  • 1 tsp garlic
  • 500g beef mince (5% or less of fat)
  • 1 1/2 tin x 400g chopped tomato
  • 280ml beef stock
  • salt and pepper
  • 1 tablespoon x Worcestershire sauce
  • Spaghetti - enough for 4
  • Optional: tomato puree, oregano


Chop vegetables and add to a bowl - helps when adding it to wok rather than from chopping board
Spray wok/large frying pan with low cal frying spray

  1. Add all your veg and garlic and cook, gently stirring for 2-3 minutes

(Garlic is my favourite ingredient, I put it in everything so this may seem a lot!)

Add beef mince and cook, gently stirring for 3-4 minutes until browned
Add chopped tomatoes, Worcestershire sauce and beef stock. 
Bring to boil then simmer

Simmer for 15 minutes - adding optional extras in this time
Meanwhile boil water in a deep pan and add spaghetti - cook for 10 minutes
Serve bolognese on top of spaghetti

Let me know how you twist this recipe up and make it your own.

Katie xx

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