Annie's spaghetti Bolognese

    1 hour 20 min

    This spaghetti Bolognese easily serves four with leftovers. Enjoy! Beef mince can easily be changed for Quorn® mince. Garnish with torn basil leaves, if you're into that kind of thing.


    Cheshire, England, UK
    8 people made this

    Serves: 4 

    • 6 mushrooms
    • 500g beef mince
    • 3 small onions, finely chopped
    • 2 tins chopped tomatoes
    • 2 beef stock cubes
    • 2 medium carrots, grated
    • 1 teaspoon dried basil
    • 1 teaspoon dried oregano
    • 4 rashers bacon
    • 400g spaghetti
    • salt and pepper to taste

    Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 

    1. Roughly chop the mushrooms into a size that you are happy with. I have to chop mine either super fine or super chunky so my sister can either ignore them or pick them out, so you'll be fine.
    2. In a large saucepan, brown the beef for about 3 minutes. Add the onions and cook until onions are translucent. Add both tins of tomatoes and mix well, then crumble stock cubes into the mixture.
    3. Add carrots and mushrooms (yay, mushrooms!). Mix in oregano and basil. Leave to cook for a few minutes.
    4. While cooking, cut the fat off the bacon and discard (the fat, that is). Then cut the bacon into small squares or strips.
    5. Add the bacon to the tomato-ey and beefy mixture. Leave to cook for 40 minutes with the lid partially off.
    6. After 40 minutes, boil some water in a pan and add salt. Add spaghetti and cook till al dente, according to instructions on the packet, then drain.
    7. Once the spaghetti is cooked, serve with the sauce. Enjoy, my friend!

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