1 tbsp olive oil

1 onion, finely diced

2 cloves garlic, minced

1 carrot, finely diced

3 chestnut mushrooms, finely diced

450 g (1 lb) minced beef (or 400 g if that’s the available pack size)

120 ml (½ cup) liquid (a mix of broth or a non-alcoholic alternative)

3 tbsp tomato purée

1 tsp dried oregano

½ tsp dried thyme

1 tbsp Worcestershire sauce

1 beef stock cube, crumbled

2 x 400 g (14 oz) cans finely chopped tomatoes

½ tbsp light brown sugar

½ tsp salt

½ tsp ground black pepper

300 g (10.5 oz) dried spaghetti or fresh pasta

Grated parmesan

Small bunch spring onions (scallions), chopped

Cook Mode Prevent your screen from going dark

Heat olive oil in a large pan over medium-high heat. Add diced onion and cook for about 5 minutes until softened.
Add minced garlic and cook for 1 minute. Stir in diced carrot and mushrooms, cook for another 2–3 minutes until softened.
Add minced beef, cook for 5–6 minutes until browned and no longer pink.
Stir in tomato purée, oregano, thyme, Worcestershire sauce, crumbled stock cube, canned tomatoes, brown sugar, salt, and pepper. Bring to a boil, then reduce heat and simmer uncovered for 15–20 minutes until sauce thickens.
While sauce is simmering, bring a pot of salted water to a boil. Cook spaghetti according to package instructions until al dente (10–12 minutes), then drain.
Divide the cooked spaghetti among serving bowls. Spoon the Bolognese sauce over the pasta and garnish with chopped spring onions and grated parmesan.

For a vegetarian version, use lentils or plant-based ground meat instead of minced beef.

Feel free to add extra veggies like zucchini, bell peppers, or spinach to the sauce.

For a spicy version, add red chili flakes or a dash of hot sauce to the sauce.

Other pasta options like rigatoni, penne, or fettuccine also work well with Bolognese sauce.