Spaghetti Bolognese

per serving

Serves 6

A firm Italian family favourite in every household!


1 hour 35 mins



Tags: family, weekday

Nutritional Information

476 k/cals per serving


Frylight Cooking Spray

4 Smoked bacon rashers, chopped

2 onions, chopped

2 garlic cloves, finely chopped

200g mushrooms, sliced

1 medium carrot, grated

500g beef mince

125ml red wine

1 beef stock cube

2 x 400g tinned plum tomatoes

2 tbsp. tomato puree

2 tsp dried oregano

100g frozen peas

400g spaghetti

50g grated parmesan (optional)

handful of chopped fresh basil


  1. Spray a large heavy bottomed pan with Frylight to cover the cooking surface. Put on a medium heat and wait until Frylight is clear. Add the chopped bacon and fry for a few minutes. Add the onion, garlic, mushrooms and carrot and fry until starting to brown.
  2. Add the mince to the pan and fry for 5 minutes.
  3. Pour in the wine and crumble in the stock cube. Bring to the boil and then reduce for 5 minutes whilst stirring.
  4. Add chopped tomatoes, tomato puree and dried oregano. Stir together and bring to the boil. Season to taste.
  5. Add in the peas, cover, reduce the heat to low and leave to simmer for 30-40 minutes.
  6. Cook the spaghetti to packet instructions.
  7. Serve spaghetti with Bolognese on top. Add basil and grated parmesan to taste.