Weekday Spaghetti Bolognese

spaghetti bolognese

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

Course Main Course
Keyword spaghetti, spaghetti bolognese
Prep Time 20 minutes
Cook Time 35 minutes
Servings 4
Author The Gluten Free Greek


  • 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


  1. 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.

  2. 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.

  3. 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.

  4. Add the grated carrot then pour the mince and any juices in the bowl back into the saucepan.

  5. 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.

  6. 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.

  7. 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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spaghetti bolognese


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