Spaghetti bolognese

1 onion

1 clove garlic

1 carrot

1 celery stick

1 x 10ml oil or spray oil 

250g lean minced beef

400g canned chopped tomatoes

1 x 15ml spoon tomato puree

100ml water

1 x 5ml spoon mixed herbs

Black pepper

240g wholemeal spaghetti

Weighing scales, chopping board, sharp knife, garlic press, vegetable peeler, 2 saucepans, heat resistant spoon, measuring spoons, measuring jug, colander.

1. Prepare the vegetables:

• peel and chop the onion;
• peel and crush the garlic;
• peel and slice the carrot;
• finely slice the celery.

2. Fry the onion, garlic, carrot and celery in the oil.

3. Add the meat and cook until the mince is lightly browned.

4. Add the tomatoes, tomato puree, mixed herbs and water and mix all the ingredients together. Then add a few twists of black pepper.

5. Bring to the boil, then simmer for 20 minutes.

6. Meanwhile, place the spaghetti in a separate saucepan of boiling water. Cook for 10 - 12 minutes or until the spaghetti is al dente (tender).

7. Drain the boiling water away from the spaghetti into a colander in the sink.

8. To serve, pour some of the bolognese sauce over the spaghetti.

• Serving suggestion - serve your spaghetti bolognese with parmesan cheese and fresh basil.
• Transform your leftovers - use your leftover bolognese to create a new dish like nachos, burritos or chilli con carne. 
• For a vegetarian option swap the minced beef for veggie mince, lentils or beans. Why not try our vegan meat free chilli recipe? 
• Food skills - check out our food skills videos to help understand the key skills used in this recipe. 

Be ingredient aware!

Check for any food allergy, intolerance, special dietary requirement or religious/cultural reasons for not handling or eating the ingredients in this recipe. 

You may need to modify the recipe accordingly. For example, if following a vegan or vegetarian diet, use a meat alternative. For those with an allergy to gluten, use a gluten-free pasta. Always check food labels for allergens, and suitability for vegetarians and vegans.

For full guidance and up-to-date information on the 14 allergens, please visit the Food Standards Agency (FSA) website. 
  

Nutritional information

If a vegetarian option is used nutritional information may vary.

This recipe serves three portions based on portion size guidance for 11-18 year olds , if serving to younger children then they may require a smaller portion and if serving to adults, they may require a bit more. 

Why not use the Explore Food calculator, the British Nutrition Foundation's free online nutritional analysis programme, to calculate the nutritional information for other recipes?