Beef Spaghetti Bolognese

  • 10 Portions

    Onion – Diced 100g

    Carrot – Diced 100g

    Garlic – Chopped 1 clove

    Celery – Chopped 100g

    Beef Mince 400g

    Tomato Puree 80g

    Chopped Tomato 500g

    Oregano pinch

    Salt To taste

    Pepper To taste

    Spaghetti 300g

    Olive Oil For Frying


  • 50 Portions

    Onion – Diced 500g

    Carrot – Diced 500g

    Garlic – Chopped 0.5 bulb

    Celery – Chopped 500g

    Beef Mince 2kg

    Tomato Puree 400g

    Chopped Tomato 2.5kg

    Oregano 10g

    Salt To taste

    Pepper To taste

    Spaghetti 1.5kg

    Olive Oil For Frying


  • 100 Portions

    Onion – Diced 1kg

    Carrot – Diced 1kg

    Garlic – Chopped 1 Bulb

    Celery – Chopped 1kg

    Beef Mince 4kg

    Tomato Puree 800g

    Chopped Tomato 5kg

    Oregano 20g

    Salt To taste

    Pepper To taste

    Spaghetti 3kg

    Olive Oil For Frying


  1. In a heavy bottomed sauce pan with hot olive oil for frying, add all of the chopped celery and carrot, and half of the onion, garlic, and oregano
  2. Cook for at least 5 minutes to allow the vegetable to soften and all the flavours to develop
  3. Add the tomato puree and chopped tomatoes, bring to the boil stirring regularly and simmer for a further 15 minutes, blend into a smooth sauce
  4. In a separate pan with hot oil fry the remaining onion and garlic
  5. Add the beef mince to the pan and cook until well browned
  6. Add the remaining oregano
  7. Combine the cooked mince with the tomato sauce and add salt and pepper to taste
  8. 2/3rd fill a large saucepan with water and bring to the boil
  9. Add a generous pinch of salt and a drizzle of olive oil to flavour the water
  10. Once boiling add the spaghetti and boil for 12-15 minutes stirring regularly, until the pasta is cooked ‘al dente’
Key Points
  • Any leftover Bolognese could be cooled and used to make a lasagne the following day.
  • An extra drizzle of oil can help to separate the pasta after it is cooked.

Wheat, Celery