Easy Spaghetti Bolognese

Easy Spaghetti Bolognese

Hello I’m back! It’s been a little while since I last posted anything as I’ve just been through exam season – but now I’m on the other side and ready to start bringing back the recipes. I thought I’d start this new season not with something particularly summer-y (have you seen the weather this past week!) but rather with a full-proof comfort food staple that everyone should know how to make.  A bolognese is such a versatile warming sauce – you can have it with baked potatoes, rice, or pasta, spicy or not spicy, and with any extra veg you want. It’s also easy to make in batches and freeze so it’s the perfect student food for busy times like exam season.

Another reason why I wanted to bring out pasta in this post is because at the end of the month I’ll be off to Italy for several weeks with some friends (yey!) and so I’m gearing myself up for mountains of pasta, pizza, tiramisu and gelato! When over there I’ll be soaking up the culture and art, but first and foremost I’ll be trying to sample as much of the local cuisines as possible so if you have any recommendations for places to go in Rome, Florence and Venice please drop it in the comment box at the end of this post!


Serves 4

Time: 45 minutes


For the Bolognese

  • 1 White onion
  • 1 tbsp Olive oil
  • 1 Clove of garlic
  • 2 Carrots
  • 8 Chestnut mushrooms (optional)
  • 400g Minced beef
  • 500g Passata
  • 500ml Beef stock (1 stock cube dissolved in 500ml boiling water)
  • 1 tsp Mixed herbs

To serve

  • Pasta for 4 ( I went for fresh tagliatelle)
  • 100g Cheddar cheese
  • A few leaves of fresh Basil


  1. Chop the top and bottom off the onion. Then peel off the skin and finely chop. Put the oil into a large pan and place it over a medium heat. Add the chopped onion and gently fry for 4-5 minutes until just starting to caramelise.
  2. Meanwhile prep the rest of the veg. Chop the ends off the garlic clove and the carrots. Then peel both. Crush the garlic and set to one side. Then quarter the carrots length-ways and chop into small chunks.
  3. Add the garlic and the carrots to the onions once they’re just starting to colour and fry for 2-3 minutes.
  4. Halve and then roughly chop the mushrooms and then add them to the pan. Fry for another minute and then tip everything into a bowl.
  5. Add the mince into the same pan as what you cooked the veg in. Fry over a medium heat until the meat is browned all over. Add the vegetables back into the pan and then add the passata, beef stock and mixed herbs. Reduce the heat and leave to gently simmer until reduced and rich in flavour (around 25 minutes).
  6. Meanwhile boil the pasta in a pan of boiling the water according to the packet’s instructions.
  7. Season the bolognese with salt and pepper to taste. Drain the pasta and distribute it between your serving dishes. Top with spoonfuls of the bolognese, some grated cheese and fresh basil!

Thanks for reading!

Emma x

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