Easy Spaghetti Bolognese
Only mushrooms have been used in this recipe but you can add courgette, celery, grated carrot or any other vegetables you wish. The below recipe is only for small portions (1 adult & 2 baby portions or 4 baby portions) so increase the mince, stock & vegetables if you’re making for more people.
Allergens 
Egg Free
Milk Free
Nut Free
Servings 4 Baby Portions
Ingredients
- 250 g minced beef
- 1 tsp oregano
- 2 tbsp tomato purée
- 1 onion
- 1 garlic clove
- 1 tin chopped tomatoes
- 4 mushrooms
- 400 ml beef stock made up with one low salt beef stock cube
Instructions
- Heat a little oil in a pan. Fry the mince, onion, garlic and mushrooms for a few minutes until the onions are soft and the mince is browned.250 g minced beef, 1 onion, 1 garlic clove, 4 mushrooms
- Add the tomato purée, oregano, tinned tomatoes and beef stock and give it a good stir.1 tsp oregano, 2 tbsp tomato purée, 1 tin chopped tomatoes, 400 ml beef stock
- Bring to the boil and simmer for around 20-25 minutes or until the sauce has reduced.
- Serve with pasta or spaghetti & enjoy.
Notes
Cool any leftover Bolognese within 2 hours and store in the fridge for 2 days… or freeze for 3-6 months. When ready to use, defrost leftover Bolognese overnight in the fridge and reheat gently in a pan until piping hot.
Food Safety: Even if the mince was previously frozen, the cooked leftovers can still be frozen! Make sure any defrosted leftovers are used within 24 hours and only reheated once.
Products we used in this recipe 
Heart Plate
