Spaghetti Bolognese

Serves 4 10 mins Prep 40 mins Cooking


  • 400g of beef mince or vegan alterntive
  • 1 onion, finely diced
  • 1 carrot, finely diced
  • 1 celery, finely diced
  • 6 mushrooms, diced
  • 1 tbsp Very Lazy Chopped Garlic
  • 2 tbsp tomato puree
  • 1 tsp sugar
  • 400g tinned tomatoes
  • 1 litre of beef or veggie stock
  • 1 tbsp oregano or dried mixed herb
  • 400g spaghetti

To serve: (optional)

Spaghetti Bolognese

Serves 4 10 mins Prep 40 mins Cooking

Cooking Steps

  • 1

    Pre-heat a large non-stick saucepan with 2 tbsp oil and then add the mince. Cook until an even gold brown.

  • 2

    Drain the excess fat off the pan and add the carrot, onion, celery and Very Lazy Chopped Garlic. Cook until the onion is soft without colour.

  • 3

    Add the chopped mushroom to the pan and cook for another 3-4 minutes.

  • 4

    Add the tomato puree and fry for 3-4 minutes until caramelized and the mix has slightly darkened in colour. Season with salt and pepper and add the sugar to the pan.

  • 5

    Add the stock, dried herbs and tomatoes to the pan and bring back to a gentle simmer.

  • 6

    Simmer gently for 20-30 minutes, until the sauce has thickened.

  • 7

    Serve on top of cooked spaghetti with an optional grating of parmesan cheese & our Very Lazy Ultimate Garlic Bread.

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