How To Make Spaghetti Bolognese - Spag Bol For Only £1.69 Per Serving

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner and lower in fat.

red wine

🥗Healthier: grape juice

💰Cheaper: beef broth

Grape juice provides sweetness without alcohol.

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is a dairy-free alternative.

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: crushed tomatoes

Fresh tomatoes add brightness, while crushed are often cheaper.

Chop the onion finely and remove the skin.

Chop the garlic finely.

Chop the celery stick finely.

Grate the carrot without peeling it.

Heat 1 tablespoon of vegetable oil in a pan.

Add the chopped onion, garlic, celery, and grated carrot to the pan and let them soften.

Boil water in a kettle to prepare the stock.

Add 300 grams of minced beef to the pan and break it up with a spoon, cooking until browned, about 5 minutes.

Pour in 50 mL of red wine and mix it in, allowing it to cook for a moment.

Add 1 tin of chopped tomatoes to the pan and mix well.

Add the beef stock cube, adjusting the amount based on desired thickness.

Add 1/4 tube of tomato purée to the mixture.

Stir in 1 bay leaf, 1 teaspoon of oregano, 1 teaspoon of basil, and a generous amount of crushed black pepper.

Cover the pan and let it simmer for about 25 to 30 minutes.

Boil water in a separate pot for the spaghetti.

Add 75 grams of spaghetti to the boiling water and let it soften for about 12 minutes.

Strain the spaghetti and toss it with a little butter.

Plate the spaghetti and top it with the Bolognese sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens