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Laura's Spaghetti Bolognese

Prep Time25 mins
Cook Time50 mins
Total Time1 hr 15 mins
Course: Main Course
Keyword: spaghetti
Servings: 6 people
Calories: 532kcal
Author: Laura Hartsuiker


  • 1 tbsp olive oil extra virgin
  • 4 bacon, lean rashers, finely chopped
  • 6 spring onion white parts finely chopped
  • 2 celery sticks, finely chopped
  • 2 clove garlic finely chopped
  • 2-3 rosemary, fresh sprigs, leaves picked and finely chopped
  • 500 g beef, mince lean

For sauce:

  • 800 g tomato, diced, canned
  • 1 tsp oregano, dried
  • 2 bay leaves
  • 2 tbsp tomato paste
  • 1 chilli, red, small deseeded and finely chopped
  • 1 cube stock, beef reduced salt
  • 125 ml red wine
  • 6 tomato, cherry sliced in half

To season and serve:

  • 75 g cheese, parmesan grated
  • 300 g pasta, spaghetti cooked as per packet instruction, high fibre if possible


  • Put a large saucepan on a medium heat and add 1 tbsp olive oil.
  • Add 4 finely chopped bacon rashers and fry for 10 mins until golden and crisp.
  • Reduce the heat and add the spring onions, carrots, celery sticks, garlic and the rosemary. Fry for 10 minutes, stirring often.
  • Increase the heat to medium-high, add 500g beef mince and cook, stirring for 3-4 minutes until the meat is browned all over.
  • Add 2 x tins cherry tomatoes, oregano, bay leaves, tomato paste, 1 x beef stock cube, chilli (if using), red wine and tinned tomatoes. Stir with a wooden spoon.
  • Bring to the boil, reduce to a gentle simmer and cover with a lid.
  • Cook for 50 minutes, stirring occasionally, until you have a rich, thick sauce. Serve with cooked pasta and sprinkle with parmesan cheese.


Whole foods: 60%
1 serve of this recipe provides:
  • 1 serve carbohydrate
  • 1 serve protein
  • ¼ serve fat
  • 1 ½ serves non-starchy vegetables


Calories: 532kcal | Carbohydrates: 53g | Protein: 38g | Fat: 16g | Saturated Fat: 7g | Sodium: 791mg | Fiber: 5g | Sugar: 7g