Spaghetti Bolognese

photo of spaghetti bolognese

My spin on this famed Italian classic.

  • Serves: 6
  • Time to Make: approx. 30 minutes


  • 500g high-fibre spaghetti (or other pasta, if you prefer)
  • 500g minced meat (I like turkey or chicken)
  • 1 can (400g) canned tomatoes
  • 1 tub (140g) tomato paste
  • 1 large onion
  • 1 tbsp (15g) minced garlic
  • 1 tsp oregano
  • 1 tsp basil
  • ½ tsp cloves
  • cooking oil


  1. Put a frying pan over medium-high heat while you chop the onion. Once chopped, spray the frying pan with some cooking oil, then add the onions. Allow to fry, stirring regularly, until they just start to brown. Stir in the minced garlic, and allow to cook for another minute.
  2. Add the mince and mix it well with the fried onion. Then add the tomatoes, tomato paste, oregano, basil and cloves, and mix everything thoroughly.
  3. Add the pasta to a pot of boiling salted water, and allow to cook for 8–10 minutes or as per package directions. Keep stirring the sauce while the pasta cooks, to make sure that all the meat cooks through evenly.
  4. Once the pasta has cooked, drain it and add it to the frying pan with the sauce (or a larger serving dish if your pan isn’t large enough). Stir everything thoroughly until combined. Then divide into portions and serve, topping with some cheese if you fancy.

Nutrition Info

  • Calories: 497 per serve
  • Carbohydrates: 71.4g
    • Fibre: 8.1g
    • Sugars: 7.5g
  • Protein: 26.6g
  • Fat: 13.2g
  • Vitamin A: 12% RDA
  • Vitamin C: 26% RDA
  • Vitamin K: 12% RDA
  • Folate: 18µg
  • Calcium: 85mg
  • Iron: 2.5mg


  • This recipe originally came from my year 8 Home Economics class… it’s seen some gradual evolution since then. The addition of the cloves is the major change; you need to be careful not to add too much, but a little sprinkle adds some nice sweetness.