• Amaaya

Spaghetti Bolognese Recipe


Spaghetti bolognese is a staple midweek dinner in our household and it's perfect for the whole family. I like to batch cook the bolognese so it's on hand (in the freezer) whenever it is needed.

I'm not usually one to use shop-bought spice mixes in my meals but when I tried the Schwartz Spaghetti Bolognese Spice Mix (which contains no hydrogenated fat, artificial colours, added preservatives or MSG), I was really impressed with a new depth to the flavours and also (more importantly as a busy mum), when using a spice mix, the process is definitely quicker as all the spices and seasonings are pre-measured. Sometimes it's just not very cost effective to buy a ton of fresh ingredients if you're only cooking for say, one person. There is a super easy recipe suggestion on the back of the sachet; I tweaked it slightly and added more ingredients but for the novice cook, the suggested recipe would suffice.

Here is how I like to make it:


2 tsps olive oil

100g bacon lardons

1 medium onion, finely chopped

1 carrot, finely chopped

2 garlic cloves

500g minced beef

Schwartz Spaghetti Bolognese Recipe Mix

1 x 400g tinned tomatoes

2 fresh bay leaves

400g Spaghetti

75g parmesan


Put a large saucepan on a medium heat and add the olive oil. Fry the bacon lardon for 10 minutes, until golden brown, reduce the heat and add the onion, carrot and garlic until soft. Increase the heat to medium-high, add the mince and fry until the meat is browned. Add the tinned tomatoes, bay leaves and sachet contents, bring to the boil, stirring. Cover and simmer for about 15 minutes, cook the spaghetti whilst the sauce is simmering. I like to serve the sauce on a bed of spaghetti and topped with freshly grated parmesan cheese.

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