Quick spaghetti bolognese

spaghetti bolognese

This recipe takes less than 10 minutes to prepare and 20 minutes to cook. The grated raw carrot creates texture and nutritionally balances the dish.

Make this a favourite recipe as it is equally good for children, teenagers and adults. I often reduce the cost of the meal by using less meat and adding a tin of drained chickpeas which I always keep in the larder.

Approx price: £2.75 or 69p per portion

Serves: 4

Total time: 30 minutes


  • 1 onion peeled and finely chopped
  • 2 carrots washed and grated
  • 350g lean minced beef
  • 1 tin tomatoes
  • 120g spaghetti dry
  • 200 ml cold water
  • 3 tablespoon tomato sauce (no salt)


  • Place spaghetti into a pot of boiling salted water. Cook for 15 minutes, drain
  • Whilst the spaghetti is cooking, heat a large frying pan, dry fry the beef
  • After 7 minutes add the onions, cook for 5 minutes
  • Stir a few times
  • Add the tin of tomatoes, water, most of the carrots and tomato sauce
  • Stir and cook for 10 minutes. Stir making sure to scrape the bottom of the frying pan as the mince often leaves a tasty residue as it fries
  • Season to taste. If for some reason you omit the carrots a pinch of brown sugar makes a huge difference to the flavour
  • To serve – Place the spaghetti on the warm serving plates, add the bolognese sauce and top with raw grated carrots
  • I often add a handful or two of spinach at the last minute. The spinach wilts but adds extra important nutrients.