Spaghetti Bolognese

23rd April

This is a great family dish - and a favourite of the players! 

Serves 4


  • 2 teaspoons of olive oil
  • 1 onion chopped
  • 4 carrots chopped
  • 2 courgettes chopped
  • 85g of button mushrooms
  • 1 garlic clove, crushed
  • 400g can of chopped tomatoes
  • 1 tablespoon of Worcestershire Sauce
  • 500g lean minced beef
  • Handful of basil leaves
  • 1 tablespoon of gravy granules
  • 400g spaghetti


  1. Heat the oil in a large frying pan and add the onion. Cook gently for a few minutes and then add the chopped carrots, courgettes and mushrooms and fry for 5 minutes. Stir in the garlic with 1 minute to go
  2. Pour in the chopped tomatoes, add the Worcestershire Sauce and 300ml of boiling water, then season to taste with salt and pepper and any herbs you fancy!
  3. Bring to the boil, cover and then simmer for 15 minutes. Meanwhile heat a non-stick pan and add the mince. Break it up with a wooden spatula and cook for 10 minutes, stirring regularly, until browned all over
  4. Add the basil leaves (keep a few back) to the vegetable sauce and then use a stick blender and blend until smooth. Pour the sauce and gravy granules into the mince, then stir to thicken. Cover and simmer for 15 minutes
  5. Meanwhile boil the spaghetti pasta until cooked through. Keep a small cup of the cooking water and drain the rest of the spaghetti
  6. Mix the spaghetti, sauce and cup of cooking water together and serve with the left over basil leaves sprinkled on top