Welsh Beef Spaghetti Bolognese

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Sunday 7th June 2015


  • 450g (1lb) lean Welsh minced beef
  • 50g (2oz) bacon lardens or streaky bacon, diced
  • 1tbsp olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, pressed
  • 1 stick celery, chopped
  • 1 carrot, scraped and chopped
  • 400g approx can chopped tomatoes
  • 2tsp dried oregano
  • 125ml red wine
  • 2tbsp tomato purée
  • Salt and pepper to taste
  • 350g (12oz) spaghetti


  1. Heat oil in large frying pan, add onion and cook for 3 minutes.
  2. Add garlic, carrot, celery and bacon lardens and sauté for 3-4 minutes or until just beginning to brown.
  3. Add the beef and cook over high heat for a further 3 minutes or until all the meat is browned
  4. Stir in the tomatoes, oregano and red wine and bring to the boil.
  5. Stir in the tomato purée and season with salt and pepper.
  6. Reduce the heat and simmer for 30-40 minutes.
  7. Cook the spaghetti in a pan of boiling water for about 8-10 minutes until tender, but still has bite.
  8. Drain thoroughly.
  9. Transfer spaghetti to serving plate and serve with the bolognese sauce.
  10. Serve garnished with grated Parmesan cheese and basil leaves.

Recipe Information

Serves 4
Calories 576 kcals
Cooking Time

Nutrition Information

  • Calories 576 kcal
  • Energy 2433kj
  • Fat 12.6 g
  • Saturates 3.6 g
  • Salt 1.26g
  • Iron 6.69mg
  • 5-a-day 2

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