Student Recipe: Spaghetti Bolognese

Simple and quick to make, spag bol is a staple in my household, and this our take on it. Feel free to put your own spin on it!

Ingredients (makes about 6 servings):

  • 1 pack of minced beef (feel free to replace with Quorn)
  • 1/2 large onion, diced
  • 3 large carrots, chopped
  • 1 garlic clove, finely chopped
  • Mushrooms, sliced
  • 1 can of chopped tomatoes (400g)
  • 1/2 tbsp tomato purée
  • 2 beef stock cubes (replace with vegetarian alternative if needed)
  • 1 tbsp cooking oil
  • Salt and pepper
  • Mixed herbs
  • Spaghetti (I use standard, but wholemeal works fine, too)


  1. Fry the onions until soft and translucent, then add the garlic and cook for another minute. Throw in the carrots and fry for about 2 minutes
  2. Break up the mince and fry until browned. Pour in the chopped tomatoes, then another can’s worth of water. Bring to the boil.
  3. Add the stock cubes, mushrooms, tomato purée and mixed herbs, and season to taste. Sprinkle in a little sugar to offset the tang of the tomatoes.
  4. Bring a pan of water to the boil while the sauce simmers. Add the spaghetti and cook to your desired texture. Add a little of the starchy water to the sauce, this will help it bind together.
  5. Serve with the sauce on the spaghetti, and a sprinkle of cheese if you like.


  • If the sauce is too watery, add a little beef stock powder to thicken it up.
  • If the carrots are too hard to your liking, leave the sauce to simmer on a low heat while covered, and they should soon soften right up.
  • For a meatier flavour, try adding some stock powder to the mince as you fry it.
  • Feel free to add more or less of each ingredient depending on your taste.
  • This recipe freezes well due to the high liquid content, so you can make plenty in advance and reheat later.