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Spaghetti Bolognese

A British favourite, Spaghetti Bolognese is the perfect midweek meal, as it’s super easy and super delicious recipe.
  • 1 hour 20 minutes
  • Prep time20 minutes
  • 4 portions
recipe image Spaghetti Bolognese


  • 25 grams Bertolli buttery spread
  • 1 carrot very finely chopped
  • 1 onion very finely chopped
  • 1 celery stick chopped optional
  • 55 grams mushrooms
  • 350 grams lean beef mince
  • black pepper
  • 400 grams can tomatoes
  • 1 tablespoon tomato puree
  • 1 teaspoon dried oregano
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon beef stock
  • 225 grams spaghetti
  • 2 tablespoons Parmesan cheese

Nutritional facts

Energy (kcal)467 kcal
Energy (kJ)1951 kJ
Protein (g)29.4 g
Carbohydrate incl. fibre (g)51.3 g
Carbohydrate excl. fibre (g)47.0 g
Sugar (g)6.5 g
Fibre (g)4.3 g
Fat (g)15.6 g
Saturated fat (g)5.7 g
Unsaturated fat (g)8.1 g
Monounsaturated fat (g)5.7 g
Polyunsaturated fat (g)2.4 g
Trans fat (g)0.6 g
Cholesterol (mg)62 mg
Sodium (mg)249 mg
Salt (g)0.62 g
Vitamin A (IU)3662 IU
Vitamin C (mg)16.4 mg
Calcium (mg)147 mg
Iron (mg)3.51 mg
Potassium (mg)821 mg


  1. Heat the Bertolli with butter and sauté the onion, carrot and celery for 10 mins without browning. Add the mushrooms and mince and cook until evenly brown. Add remaining ingredients except spaghetti and cheese and bring to the boil, stirring continuously. Cover and simmer gently for 1 hour.
  2. Meanwhile cook spaghetti in lightly salted boiling water for 12-15 minutes, drain and rinse.
  3. Arrange spaghetti in a deep dish, pour meat sauce over and sprinkle with grated cheese.