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2 tbsp tbsp Olive Oil Olive Oil
1 large large Onions Onion
(finely chopped)
1 large large Carrots Carrot
(finely chopped)
1 Celery Celery
(stalk, finely chopped)
500 g g Beef Mince Beef Mince
3 cloves clove Garlic Garlic
1 tbsp tbsp Dried Oregano Dried Oregano
1 tsp tsp Basil Basil
1 pieces piece Bay Leaf Bay Leaf
1 tbsp tbsp Tomato Puree Tomato Puree
800 g g Chopped Tomatoes Chopped Tomatoes
(2 x 400g tins)
200 ml ml Tomato Passata Tomato Passata
100 ml ml Red Wine Red Wine
1 pieces piece beef stock cubes beef stock cubes
1 pinches pinch Salt Salt

To serve:

400 g g Spaghetti Spaghetti
1 handfuls handful Parmesan Parmesan
4 slices slice Garlic Bread Garlic Bread

Scrummy Spaghetti Bolognese

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25 min


  1. Heat the oil in a large pan over a medium-low heat. Cook the onion, carrot and celery for 12-15 minutes until softened.
  2. Increase the heat and add the beef mince. Cook until browned all over, breaking it up into small pieces with a wooden spoon.
  3. Add the garlic, oregano, basil and bay leaf and cook for five minutes longer.
  4. Stir in the tomato purée, chopped tomatoes, passata, red wine and beef stock cube. Season generously and cover with a lid. Simmer for one hour, stirring occasionally, until thick.
  5. Bring a pot of salted water to the boil and cook the spaghetti according to the package instructions. Drain and stir into the Bolognese sauce.
  6. Serve hot with grated Parmesan and garlic bread.