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Italian Spaghetti Bolognese


Easy and uses up all that leftover veg

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The Gourmandize Team

One of those classics dishes...

Rate this recipe 3/5 (135 Votes)


  • Lean Steak mince (1 pack)
  • Courgette
  • 1 onion or leek
  • Mushrooms
  • Tin of chopped or cherry tomatoes
  • Red/Yellow or Orange Pepper
  • 2 cloves of garlic
  • Basil, oregano, black pepper, sugar
  • Tomato puree with chilli in it
  • splash of Worcester sauce to taste
  • Jar of tomato-based pasta sauce
  • Spaghetti
  • Salt


servings 4
Level of difficulty Easy
Preparation time 15mins
Cooking time 30mins
Cost Average budget


Step 1

Chop up the onion/leek finely and soften in a pan with a small amount of rapeseed oil or frylight. Add the garlic using a garlic crusher and be careful not to burn.

Step 2

Roughly chop all the vegetables and add to the pan, keep stirring occasionally until they have softened. Simmer.

Step 3

Add the spaghetti to a pan of boiling water. Add a splash of olive oil and swirl before adding to keep the pasta separate and especially if you are using gluten free pasta(which tends to clump) twist the spaghetti so it fans out when you drop it into the water.

Step 4

Add the tin of chopped/cherry tomatoes and jar of sauce (if using) Use water to swill out the containers to get the last bit out and pour this into the bolognese as well to make your sauce go further. Squeeze in a good couple of tbsp of tomato puree (always put in more than you think you'll need)

Step 5

Simmer for a bit longer and then add a pinch of sugar and all your herbs, worcester sauce and seasoning.

Step 6

Serve on a bed of spaghetti with a sprinkle of parmasan.


Keep tasting this dish to check the flavouring is right and experiment in what you add.

A little pinch of sugar really brings out the flavour of the tomatoes and cuts back the acidity.

Using a jar of sauce bulks out the bolognese but if you prefer, you can use 2 cans of tomatoes and just double up the quantities of the seasoning.

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