Spaghetti Bolognese

Makes 4-6
Preparation time 30 minutes
Cooking time 1 hour on the hob


2 onions, chopped
500g minced beef
1 large carrot, finely diced
1 tablespoon Worcestershire sauce
½ red pepper, finely diced
250ml red wine
2 cloves garlic, crushed to a paste
2 tablespoons tomato purée
1 teaspoon mixed herbs
1 beef stock cube
Salt and pepper
1 tin chopped tomatoes
2 tablespoons olive oil
250ml water
500g spaghetti


  1. Chop the onions, carrots and red pepper finely into the same sized pieces. Add the olive oil and a tablespoon of water to the pan, cover with a lid and sweat the vegetables slowly over a low heat for 15 minutes.
  2. Add the garlic, pepper and herbs and cook for two more minutes. Add the minced beef and cook for a few minutes until the meat changes colour.
  3. Add all the other ingredients and cook for 45 minutes, or until the carrots are tender.
  4. Cook the spaghetti in salted boiling water according to packet instructions.

To serve Spoon the spaghetti into warmed bowls or plates and top with the bolognaise sauce and freshly grated parmesan or cheddar.