Easy midweek spaghetti bolognese

Easy midweek spaghetti bolognese

Our easy recipe for spaghetti bolognese is perfect for midweek. It makes a double batch of sauce, so you can keep half in the freezer for another weeknight dinner.

Easy midweek spaghetti bolognese

Why not also take a peek at this spaghetti bolognese? Similar recipe, but contains a dollop of pesto to ring the changes.

  • Serves icon Makes 2 x 4 servings
  • Time icon Hands-on time 15 minutes, simmering time 30 min

Our easy recipe for spaghetti bolognese is perfect for midweek. It makes a double batch of sauce, so you can keep half in the freezer for another weeknight dinner.

Why not also take a peek at this spaghetti bolognese? Similar recipe, but contains a dollop of pesto to ring the changes.

Nutrition: per serving

Calories
731kcals
Fat
23.4g (8.8g saturated)
Protein
36.9g
Carbohydrates
84.2g (13.2g sugars)
Fibre
8.9g
Salt
0.5g

Ingredients

  • Olive oil for frying
  • 2 onions, finely chopped
  • 500g carrots, finely chopped
  • 2 x 450g beef mince
  • 200ml red wine
  • 2 x 400g tins chopped tomatoes
  • 2 tbsp tomato purée
  • 2 tbsp Worcestershire sauce
  • 100ml whole milk

To serve

  • 400g spaghetti (for 4 servings)
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

  1. In a large saucepan, heat a glug of oil, then add the onions and carrots. Fry on a medium heat for 5 minutes until starting to soften. Add the mince and stir-fry for 3-4 minutes until it starts to brown and breaks up.
  2. Turn up the heat and add the red wine. Cook to reduce for 2-3 minutes, then add the tomatoes, tomato purée, Worcestershire sauce and milk. Simmer for 20–30 minutes (it will only get better if you cook it for longer, as the Italians do). Taste and season with salt and pepper. Your sauce is now ready to divide into batches and chill or freeze. If you’re eating one batch now, read on.
  3. For the last 15 minutes of the cooking time, bring a large pan of water to the boil and add the spaghetti. Cook according to the pack instructions until just tender but still with some bite (al dente). Drain, toss in a four-person batch of your sauce (that’s half of what you’ve made) and serve straightaway.

Nutrition

Nutrition: per serving
Calories
731kcals
Fat
23.4g (8.8g saturated)
Protein
36.9g
Carbohydrates
84.2g (13.2g sugars)
Fibre
8.9g
Salt
0.5g

delicious. tips

  1. Add a pinch of sugar to the sauce if the tomatoes are a little tart. Add a pinch of chilli flakes with the mince for a little spice if you like.

  2. This isn’t a classic bolognese, but it’s a good one nevertheless. Divide the cooked, cooled sauce into batches and put in labelled, sealed bags or containers. It will keep in the fridge for up to 3 days or can be frozen for up to 3 months. Defrost in the fridge and heat thoroughly before serving.

Buy ingredients online

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Bolognese

Felicity Cloake’s bolognese

Felicity Cloake’s bolognese recipe uses chicken livers to give a...

Save recipe icon Save recipe icon Save recipe

Quick Italian midweek meals

Easy spaghetti bolognese

Still as hearty and familiar as the classic Italian version,...

Save recipe icon Save recipe icon Save recipe

Vegan dinners

Vegetable bolognese (vegan)

This delicious alternative to classic meat bolognese is both vegetarian...

Save recipe icon Save recipe icon Save recipe

Bolognese

Bolognese sauce

Donal Skehan’s classic bolognese recipe is a versatile basic ragu...

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.