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