Quick & Easy Spaghetti Bolognese {Perfect for batch cooking}

Spaghetti Bolognese is perfect for batch cooking so make double and freeze half for another day. It's one of those dishes which tastes better the day after it has been made, so make ahead if you can and reheat before serving.


Always go for the best quality mince you can and cook it for as long as you can either on the hob or in the oven on a very low heat (gas mark 3 / 160 C / fan 140 C) in a lidded casserole dish. This is a brilliant tip I learned from my friend Emma which I always use.

Quick & Easy Spaghetti Bolognese

  • Serves: 4 (easily doubled)

  • Time:  15 mins prep + 30-90 mins cooking

  • Cost:  £1.20 per serving (including spaghetti)

  • Calories:  500 per serving (including spaghetti)


For the bolognese sauce:

  • 1 tbsp olive oil for frying

  • 1 onion, diced finely

  • 200g carrots (roughly 2 large ones), grated

  • 4 cloves garlic, crushed

  • 500g extra lean mince beef

  • 1 tsp dried Italian mixed herbs

  • 1 bay leaf

  • 2 x 400g tins chopped tomatoes

  • 1 - 2 tbsp tomato puree

  • 1 tbsp balsamic vinegar

  • 1/2 tbsp tomato ketchup

  • 1 beef stock cube

  • 1 tbsp Worcester sauce

  • Salt & pepper to taste

To serve:

  • 300g spaghetti

  • Basil leaves & grated cheese to serve (optional)


  1. Heat the oil in a large saucepan. Fry the onion, carrots and garlic in a large pan until soft using a little oil. Add the mince and stir to brown all over.

  2. Add add the remaining ingredients and stir really well. Season to taste and bring to the boil. Simmer partially covered for 30-90 minutes - the longer the better - stirring occasionally.

  3. Serve over cooked spaghetti (or any pasta) sprinkled with fresh basil and parmesan if you like.