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Italian
ItalianSpaghetti Bolognese
A weeknight classic shown three ways — from a quick store-cupboard version to a slow-cooked ragù with soffritto and red wine.
Nut-free
Budget version
Value mince, tinned tomatoes and dried herbs — quick and cheap.
Per serving£1.40
Total cost£2.80
Time35 min
Ingredients for 2
- 250 g value beef mince
- 1 onion , diced
- 1 clove garlic , crushed
- 400 g tinned chopped tomatoes
- 1 tbsp tomato purée
- 1 tsp dried mixed herbs
- 180 g dried spaghetti
- salt and pepper , to taste
Method
- Fry the onion in a little oil over medium heat for 4 minutes until soft, then add the garlic for 1 minute.
- Add the mince, breaking it up, and brown for 5 minutes.
- Stir in the tomato purée, tinned tomatoes and dried herbs, then simmer for 15 minutes.
- Meanwhile cook the spaghetti in salted boiling water per the packet.
- Season the sauce, drain the pasta and serve.
Equipment
The three ways, side by side
Budget
Value mince, tinned tomatoes and dried herbs — quick and cheap.
Better
Soffritto base, better mince and a splash of milk for a rounder sauce.
Ultimate
A true ragù: pancetta, three meats, red wine and a slow three-hour cook.
