Spaghetti Bolognese

clock 5 minutes + 40 minutes bowl Serves 4


  • 1 Tbsp olive oil
  • 50 g pancetta or bacon, sliced
  • 1 large brown onion, diced
  • 3 cloves garlic, thinly sliced
  • 500 g beef mince
  • 1 medium carrot, peeled, finely diced
  • 1 stick celery, finely diced
  • 2 bay leaves
  • 400 g can, chopped tomatoes
  • 500 ml (2 cups) Campbell’s Real Stock - Beef
  • Grated parmesan, to serve
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  • 1. Heat oil in a large heavy based saucepan, add pancetta (or bacon) and cook over medium heat for 2 minutes or until golden.

  • 2. Add the onions and garlic, cook for a further 1 - 2 minutes until they are starting to soften. Add mince and increase heat to high. Cook until mince starts to brown for approximately 10 minutes.

  • 3. Add the carrot and celery and cook for a further 3 minutes. Pour in Campbell’s Real Stock, add canned tomatoes and bay leaves. Bring mixture to the boil, and then reduce to a simmer for 20 minutes until sauce has thickened.

  • 4. Serve with your favourite pasta and parmesan cheese.

  • Tip:

  • Swap half or all of the spaghetti for courgette noodles to add more vegetables to your meal. You could also add grated carrot.

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