Project Description

Budget-Friendly Spaghetti Bolognese


  • 3-4 glugs canola or sunflower oil
  • 500g lean beef mince
  • 1 onion, chopped
  • 3 cloves garlic, chopped
  • 1 small sprig rosemary, chopped
  • 1 red hot chili, chopped, or 1 teaspoon dried chili
  • 3 carrots, peeled and grated
  • 2 tablespoons or 1 sachet tomato paste
  • 1 cup red wine or whatever is left over. If you don’t have any, it’s ok.
  • 2 cans tomatoes
  • salt and pepper
  • a handful of basil leaves


  1. Heat your pot on medium, add the canola or sunflower oil, onion and rosemary.
  2. Once the onion is translucent, add the garlic and chili and cook for a further 3 minutes.
  3. Add the beef. Using a spatula, break up the mince to prevent big lumps from forming. You want it nice and uniform.
  4. Fry the mince, stirring every now and then until it begins to brown. Don’t panic if the bottom of the pot begins to brown. This is the flavour.
  5. Add the carrots and tomato paste and cook for another 3 minutes.
  6. Now add the red wine and let any liquid cook away. Then add your canned tomatoes.
  7. Mix together, turn down to low heat and leave it to simmer for about 30 minutes.
  8. Season with salt and pepper and tear in the basil leaves.
  9. Serve over cooked spaghetti and enjoy happiness!

PS If you don’t have carrots, use a pinch of sugar when seasoning. This balances out the acidity of the tomatoes.

PPS Make extra Bolognese sauce and freeze portion sizes in zip-lock bags. Once defrosted, pop your leftover Bolognese on a slice of buttered toast and sprinkle with grated cheese. A substantial cheats meal.

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