Spaghetti Bolognese

Notes: Feeds 4. The Bolognese sauce freezes well, so we always make more than we need.


  • ½ lb / 450g lean minced beef
  • 1 large onion, finely chopped
  • ¼ lb / 220g mushrooms, finely chopped (we usually use more)
  • 1 green pepper, finely chopped
  • 1 small carrot, finely chopped
  • 3 cloves garlic, very finely chopped (we usually use more)
  • 1 tin tomatoes (preferably chopped)—or 2 tins if you really like tomatoes!
  • 1 tablespoon tomato puree
  • 1 level teaspoon dried marjoram
  • 3 teaspoons salt
  • ½ teaspoon ground, black pepper
  • ½ teaspoon Cayenne pepper (optional, but recommended)
  • 2 tablespoons cooking oil (or olive oil)
  • 1 bay leaf
  • Parmesan cheese (optional)


  1. heat oil in large saucepan.
  2. add onions, garlic, green pepper & carrot. Cook until onions soften and turn opaque (keep stirring occasionally to avoid burning).
  3. add tomatoes, tomato puree, marjoram, salt, pepper, Cayenne pepper & bay leaf. Cook on medium heat for about 10 minutes, stirring fairly regularly. Make sure the tomatoes are well mashed up.
  4. add mushrooms and mince. Stir for a few minutes until mince has changed colour and separated, then reduce heat and cover.
  5. cook for half an hour or so. Add some more tomatoes or a dash of water if it starts to look too dry.
  6. cook spaghetti according to instructions on packet.
  7. serve with lots of black pepper and some grated Parmesan cheese (optional).

Leave a comment

Your email address will not be published. Required fields are marked *