Food Dudes Recipes

Spaghetti Bolognese

Serves
4 Adults or 2 Adults and 4 Children
Prep time
15 minutes
Cooking time
45 minutes

Equipment Needed: Oven, Colander or sieve, 2 x Saucepans or pots, Chopping board, Vegetable peeler, Large spoon (wooden or other), Sharp knife

Main Ingredients

  • 4oog mince beef
  • 2 sticks of celery, finely diced
  • 2 medium carrots, peeled and chopped
  • 400ml beef or chicken stock
  • 2 x 400g tins of chopped tomatoes
  • 2 tablespoons of cooking oil
  • 2 garlic cloves
  • 1 onion
  • White cheddar, grated
  • Garlic bread
  • Salad
  • Salt and freshly ground pepper

Method

  1. Finely chop the onion and garlic
  2. Slice the carrots and prepare the celery
  3. Heat the oil in a saucepan over a medium heat
  4. Add the onion, carrots and celery with a pinch of salt and pepper. Cook for 6-7 minutes until soft
  5. Add the garlic and cook for another 2 minutes
  6. Add the beef mince and cook for 5-7 minutes until it has all browned. While it cooks break the mince up with a wooden spoon into small pieces
  7. Add the tomatoes to the pan and stir well
  8. Pour in half of the stock and let it cook until the mixture starts to bubble. Add more if you want a looser sauce but note you may not be able to add all of the stock
  9. Reduce the heat and let the sauce simmer for 30 minutes, stirring it occasionally to prevent it sticking to the pan, until it is thick
  10. Fill a large saucepan of water and add a good pinch of salt
  11. Place over a medium heat and bring it to a boil
  12. Add the spaghetti (or pasta of choice) and give it a stir
  13. Leave it to cook according to the package instructions, until it is soft but still has a slight bite (this is called al dente)
  14. Drain the pasta in a colander
  15. Mix the pasta with the sauce
  16. Serve with grated white cheddar cheese and toasted garlic bread  (to help mop up the delicious sauce) and a leafy green side salad

Top Tip

For an even richer sauce let it simmer for longer. Just make sure to check on it and top up with stock or water if it seems to be drying out.

Top Tip

Up your vegetable count by adding more of your favourites to the sauce.  Think rainbow and mushrooms, courgette, aubergine and even peas.

Spaghetti Bolognese ×

Main Ingredients

  • 4oog mince beef
  • 2 sticks of celery, finely diced
  • 2 medium carrots, peeled and chopped
  • 400ml beef or chicken stock
  • 2 x 400g tins of chopped tomatoes
  • 2 tablespoons of cooking oil
  • 2 garlic cloves
  • 1 onion
  • White cheddar, grated
  • Garlic bread
  • Salad
  • Salt and freshly ground pepper

Method

  1. Finely chop the onion and garlic
  2. Slice the carrots and prepare the celery
  3. Heat the oil in a saucepan over a medium heat
  4. Add the onion, carrots and celery with a pinch of salt and pepper. Cook for 6-7 minutes until soft
  5. Add the garlic and cook for another 2 minutes
  6. Add the beef mince and cook for 5-7 minutes until it has all browned. While it cooks break the mince up with a wooden spoon into small pieces
  7. Add the tomatoes to the pan and stir well
  8. Pour in half of the stock and let it cook until the mixture starts to bubble. Add more if you want a looser sauce but note you may not be able to add all of the stock
  9. Reduce the heat and let the sauce simmer for 30 minutes, stirring it occasionally to prevent it sticking to the pan, until it is thick
  10. Fill a large saucepan of water and add a good pinch of salt
  11. Place over a medium heat and bring it to a boil
  12. Add the spaghetti (or pasta of choice) and give it a stir
  13. Leave it to cook according to the package instructions, until it is soft but still has a slight bite (this is called al dente)
  14. Drain the pasta in a colander
  15. Mix the pasta with the sauce
  16. Serve with grated white cheddar cheese and toasted garlic bread  (to help mop up the delicious sauce) and a leafy green side salad

The Food Dudes Healthy Eating Programme is managed by Bord Bia in Ireland and is funded by the Department of Agriculture, Food and the Marine with support from the European Union under the School Fruit and Vegetables Scheme. The programme was first developed by the Food Activity Research Unit, School of Psychology at Bangor University, Wales. Copyright © 2004 © 2009 © 2013 Bangor University. University.