🍝 Spaghetti Bolognese

Name: Spaghetti Bolognese
Yield: 6 servings
Ingredients: 1 onion, chopped; 3 garlic cloves, crushed; 700–800 g beef mince; A dash of Worcestershire sauce; 3 carrots, grated; 1 courgette, grated; 200 g mushrooms, chopped; 1 beef stock cube; 200 ml passata; 1 tbsp Marmite; 2 tins chopped tomatoes; 100 ml tomato purée; Spaghetti, to serve

A hearty, veg-packed spaghetti bolognese with a rich tomato sauce — grated carrot, courgette and mushroom bulk out the meat, and a spoonful of Marmite adds a deep, savoury note to the sauce.

By Ollie. Serves 6. Tags: freezer-friendly, kid-friendly, one-pot.

Ingredients

1 onion, chopped
3 garlic cloves, crushed
700–800 g beef mince
A dash of Worcestershire sauce
3 carrots, grated
1 courgette, grated
200 g mushrooms, chopped
1 beef stock cube
200 ml passata
1 tbsp Marmite
2 tins chopped tomatoes
100 ml tomato purée
Spaghetti, to serve

Method

Cook the onion and garlic: Heat a little oil in a large pan over medium heat. Add the onion and garlic and cook for 4–5 minutes until softened.
Brown the mince: Add the beef mince with a dash of Worcestershire sauce. Cook for 8–10 minutes, breaking it up with a spoon, until browned all over.
Add the grated veg: Stir in the grated carrots and courgette along with the mushrooms. Cook for 5 minutes until starting to soften.
Simmer the sauce: Crumble in the stock cube and add the passata, Marmite, chopped tomatoes and tomato purée. Stir well, bring to a simmer, and cook for 20 minutes, stirring occasionally, until thickened.
Serve: Serve over cooked spaghetti.

Notes

Marmite isn't traditional, but a spoonful stirred into the sauce adds a savoury depth you won't taste directly — leave it out if you'd rather not.
Simmering for longer than 20 minutes (30–40, if you have time) deepens the flavour further.
Freezes well for up to 3 months.