Ciao Bella! This is my easy peasy weekday spaghetti bolognese recipe! It’s a basic mid week meal that is a go to for me on many occasions! In the traditional spaghetti bolognese it’s usually a mixture of beef and pork mince and pancetta as well as cooking time for over 2 hours! So when you don’t have time for that and want something quick and easy, then do this fast version instead!
I don’t always use parmesan cheese, sometimes it’s cheddar cheese, and I add grated carrot with other vegetables like courgettes and spring onions. Whatever I have handy, I will pop it in to add more flavour. As you may have noticed, I use courgettes in a lot of my cooking! They are so versatile that I find myself reaching for them all the time along with spinach! You may like to read my courgette quiche recipe.
I usually use beef or turkey mince with tinned tomatoes and gluten free beef stock (if I have it, otherwise veg stock or other stock will work perfectly too) and then gluten free spaghetti. I really like the Marks and Spencers gluten free spaghetti. I sometimes might drizzle a little red wine into the sauce too.
Below is the recipe!
Spaghetti Bolognese
Ingredients
- 2 tbsp olive oil
- 400 g beef mince or turkey mince f you prefer
- 1 red onion diced
- 100 g grated carrot
- 1 sliced courgette
- 1 tin chopped tomatoes
- 400 ml stock beef or other
- 400 g dried gluten free spaghetti I used marks and spencers
- salt, pepper to season
- parmesan or cheddar cheese for sprinkling
- 1 clove garlic
Instructions
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Heat a large saucepan over a medium heat. Add a tablespoon of olive oil and once hot add the beef mince and a pinch of salt and pepper. Cook the mince until well browned over a medium heat. Once browned, transfer the mince to a bowl and set aside.
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Slice the courgettes and place them in a sieve or colander set over a bowl for around 10 to 15 mins. Squeeze as much excess moisture as you can. Pat dry with paper towel.
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Add another tablespoon of oil to the saucepan, and turn the heat to medium. Add the onions, the courgettes and a pinch of salt and fry gently for 5-6 minutes, or until softened and translucent. Add the garlic (if using it) and cook for another 2 minutes.
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Add the grated carrot then pour the mince and any juices in the bowl back into the saucepan.
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Add the tinned tomatoes to the pan and stir well to mix. Pour in the stock, bring to a simmer and then reduce the temperature to simmer gently for around 30 minutes, (add a lid ideally) until the sauce is thick and rich. Taste and add any seasoning.
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When bolognese is almost ready, bring water to the boil in a saucepan and cook the spaghetti until soft. Add a pinch of salt to the water.
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Once spaghetti is cooked through, drain and add to the pan with the bolognese sauce. Mix well and then serve with a sprinkling of cheese!
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