Spaghetti bolognese is one of those meals the whole family can agree on — hearty, comforting, and simple enough for a busy weeknight. This easy spaghetti bolognese recipe uses everyday ingredients and comes together in under an hour, making it a reliable go-to when you need dinner on the table with minimal fuss.
If you’ve got picky eaters at home, don’t worry — a quick blitz with a hand-held blender turns the sauce smooth and “lump-free,” so even fussier little ones are more likely to tuck in.
Ingredients
500g minced beef, lamb or turkey- 1 onion, chopped finely
- 2 or 3 carrots, chopped finely
- 10–15 mushrooms
- 1 tin of tomatoes or 1 jar of passata
- Mixed herbs (oregano and marjoram)
- Half a stick of celery
- 1 bay leaf
- 1 beef or mushroom stock cube or pot
Method
- No need for oil — heat your saucepan and brown the mince.
- Remove the meat and add the onions, cooking until softened.
- Add the chopped carrots and return the mince to the pan.
- Stir in the herbs and bay leaf, cover, and cook for 10 minutes.
- Once the carrots begin to soften, add the tomatoes and stock — no need for extra water.
- Cover and cook on a low heat for 20 minutes.
- Meanwhile, cook your pasta. Once it’s ready, blend the meat sauce if you like a smoother texture, then spoon it over the pasta. Sprinkle with cheese and serve.
Top tip: Make a double batch of the meat sauce and use the extra portion to put together a lasagne the next day — a handy way to get two dinners out of one cooking session.
Frequently Asked Questions
Can I make this spaghetti bolognese sauce ahead of time?
Yes — the sauce actually tastes even better the next day once the flavours have had time to settle. Make it in advance and simply reheat gently before serving over freshly cooked pasta.
Can I freeze spaghetti bolognese sauce?
The meat sauce freezes well on its own (freeze it separately from the cooked pasta). Cool it fully before freezing, then thaw and reheat thoroughly when you’re ready to use it.
How can I make this recipe more appealing for fussy eaters?
Blending the cooked sauce with a hand-held blender removes the visible chunks of vegetables and meat, giving a smoother, more familiar texture that fussier eaters often prefer.
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