Spaghetti bolegnese

After 40 years, this spaghetti Bolognese recipe is still a favourite in many households. Taken from a May 1971 Woman’s Weekly issue, this classic recipe hasn’t changed. Add your mince sauce to spaghetti and sprinkle with Parmesan cheese
Serves: 4
Prep time: 10 mins
Cooking time: 40 mins
Total time: 50 mins
Skill level: Easy peasy
Costs: Cheap as chips




    • 2 medium onions, peeled and chopped


    • 1 tbsp olive oil


    • 1 clove garlic, peeled and crushed


    • 500g (1lb) lean minced beef


    • 90g (3oz) mushrooms, sliced


    • 1 tsp dried oregano or mixed herbs


    • 400g can tomatoes or chopped tomatoes


    • 300ml (½ pint) hot beef stock


    • 1 tbsp tomato ketchup or purée


    • 1 tbsp Worcestershire sauce


    • Salt and ground black pepper


To serve:

    • 350g (12oz) spaghetti


    • Freshly grated Parmesan






    1. Put the onion and oil in a large pan and fry over a fairly high heat for 3-4 mins. Add the garlic and mince and fry until they both brown. Add the mushrooms and herbs, and cook for another couple of mins.


    1. Stir in the tomatoes, beef stock, tomato ketchup or purée, Worcestershire sauce and seasoning. Bring to the boil, then reduce the heat, cover and simmer, stirring occasionally, for 30 mins.


    1. Meanwhile, cook the spaghetti in a large pan of boiling, salted water, according to packet instructions. Drain well, run hot water through it, put it back in the pan and add a dash of olive oil, if you like, then stir in the meat sauce. Serve in hot bowls and hand round Parmesan cheese, for sprinkling on top.



Nutritional information per portion




This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.