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Vague Spaghetti Bolagnaise Recipe


Mum doesn't follow a recipe for this as she knows how to make it off by heart. This is as much as I can remember from watching/talking to her about it :)

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Rate this recipe 4.7/5 (15 Votes)


  • olive oil
  • 2 large or 4 small onions
  • 2-3 carrots
  • 3 garlic cloves
  • at least 1kg minced beef
  • seasoning
  • worcester sauce
  • basil
  • oregano
  • double concentrate tomato puree
  • 2x400g cartons chopped tomatoes
  • 2 beef stock cubes
  • several mushrooms
  • spaghetti


servings 6
Level of difficulty Average
Preparation time 20mins
Cooking time 50mins
Cost Average budget


Step 1

Wash the carrots and mushrooms.
Chop the mushrooms into little cubes. Set aside.
Slice the carrots into discs. Peel and finely chop the onions.

Step 2

Drizzle a little oil into a large pan. Add the onion and carrot and cook for 7 mins.
Crush over the garlic and cook for a further 1 min.

Step 3

Add the minced beef. Cook, continuously stirring, until all the meat has browned.
Season well with salt and pepper. Stir.
Sprinkle in some Worcester Sauce. Stir.

Step 4

Add a decent few shakes of oregano and basil. Stir.
Squirt in a good amount of tomato puree (maybe 1tbsp?). Stir.

Step 5

Pour in the chopped tomatoes. Stir.
Crumble in the stock cubes.
Stir well. Leave simmering for 10 mins.

Step 6

Add the mushrooms. Stir well again. Leave to simmer for 20 mins.

Step 7

Read the spaghetti pack instructions and cook so that they will be ready at the same time as the bolagnaise.

Step 8

Drain the spaghetti in a colander over the sink.
Serve into large bowls and spoon the bolagnaise sauce on top.


For young people, or just through preference, you could use a knife to cut the spaghetti into more manageable pieces before you spoon over the bolagnaise.

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