• Katy Bishop

spaghetti bolognese.

Everyone’s favourite and surprisingly easy to make. Whether you’re cooking for your housemates or making a bulk batch to save for later, it’s a tasty dish that never gets old. Add kidney beans and chilli and replace pasta with rice to turn this recipe into a Chilli Con Carne.


PREP TIME: 10 minutes

COOK TIME: 25 minutes


500g Beef Mince (or Quorn Mince if making it veggie!)

1 Garlic clove, finally cut or crushed

1 Onion, finely diced

1 Pepper, finely diced

2 Carrots, finely diced

400g Chopped Tomatoes

1 beef stock cube mixed with 300ml of boiling water (OXO do meat-free beef stock cubes!)

Worcester sauce

1 Chilli, finely diced (optional)

Oil for cooking


  1. Heat up your pan with a splash of oil and cook your garlic and onion on a high heat. When the onion is soft and darker, add the pepper and carrots and cook for 5 minutes. Add your chilli here too.

  2. Add your mince and cook until all the mince is brown- with Quorn mince it won’t need to change colour, so cook until soft. Add your chopped tomatoes and beef stock, bring to boil, then turn down heat allowing to simmer

  3. Add Worcester sauce, 1 tbsp is usually enough but add to your taste! Allow to simmer, stirring occasionally, for 20 minutes or until it’s all thickened up.

  4. For the last 10 minutes of cooking, boil your pasta of choice, using the pack instructions for the timings.

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