• 1 tbsp olive oil
  • 75g cubed pancetta
  • 1 red onion, finely chopped
  • 1 carrot, finely chopped
  • 1 celery stick, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 tbsp freshly chopped rosemary
  • 1 tbsp tomato purée
  • 400g 10% beef mince
  • 2 tbsp Worcestershire sauce
  • 350ml pale ale
  • 400g can chopped tomatoes
  • 320g spaghetti
  • 2 tbsp grated parmesan


  1. 1

    Heat the oil in a large frying pan and fry the pancetta for 3-4 minutes, until starting to crisp. Add the onion, carrot and celery and continue to sweat over a low heat for 8-10 minutes, until the vegetables are soft. Add the garlic, rosemary and tomato purée and cook for 2-3 minutes. 

  2. 2

    Add the mince to the pan and turn the heat up. Use your spoon to break up the mince and fry for 3-4 minutes, until browned. Add the Worcestershire sauce, ale and chopped tomatoes and bring to the boil. Reduce the heat and simmer for 20-25 minutes, until the sauce has reduced down to a thick, sticky sauce. Season well with black pepper. 

  3. 3

    Meanwhile, cook the spaghetti according to the instructions on the packet. Drain and return to the pan. Stir a couple of large spoons of the sauce through the pasta, then divide between four shallow bowls. Top with the remaining bolognese sauce. Garnish with grated parmesan. 

Nutritional Details

Each serving provides
  • Energy 2671kj 638kcal 32%
  • Fat 19.9g 28%
  • Saturates 7.1g 36%
  • Sugars 13.6g 15%
  • Salt 1.71g 29%

% of the Reference Intakes

Typical values per 100g: Energy 569kj/136kcal

Each serving provides

68.4g carbohydrate 5.4g fibre 39.3g protein

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