Kelly's Spaghetti Bolognese

Total Time
Prep 5 mins
Cook 35 mins

This has been a favourite meal of mine for years. Easy and tasty, the aroma alone is great! I use a Dolmio bolognese sauce (sold in the UK) which is excellent but your favorite spaghetti sauce will do just as well. I'm not a big garlic fan so I don't tend to use a lot of it in this recipe but for those who are, you might want to add a whole garlic clove instead of half. Mushrooms go great too.

Ingredients Nutrition


  1. Heat oil in a heavy-based skillet.
  2. Fry onions and garlic for a few minutes or until softened.
  3. Add beef and cook over moderate heat until no longer pink, stirring to break up.
  4. Crumble the bouillon cube over beef and continue stirring for a minute or so.
  5. Add the diced tomatoes, Dolmio (or other spaghetti sauce) and seasonings to pan then bring to boil.
  6. Reduce heat and simmer for 25 minutes.
  7. Meanwhile cook the spaghetti in boiling salted water according to packet instructions and drain thoroughly.
  8. Serve with bolognese mixture on top of spaghetti and sprinkled with the Parmesan cheese.


Most Helpful

yummy, i couldnt help but add a "splash" ;) of red wine, and as we love garlic, i used 2 cloves. To up the vegie content i also put a sliced celery stick,1 grated carrot & a handful of mushrooms in the sauce. With the fresh tomatoes & wine, the sause was quite runny, but still really tasty. I used the oxo & dolimio & it was really good, compliments all round :)

Meris November 14, 2006

This was fabulous, and it didn't last long enough for me to take a photo of it! We all really enjoyed it, and as you said, Kellogs, the aroma while it was cooking was out of this world! (I let it simmer a bit longer than 25 minutes). I can't find Dolmio spaghetti sauce in the stores here, so I used another brand. I didn't have Oxo cubes, either, so I substituted two Maggi Beef Bouillon cubes. (I'm going to make a point of buying some Oxo cubes from an online import food vendor, for when I make this again in the future!) I fried the beef, onions and garlic together, instead of first frying the onions and garlic alone. When the beef was no longer pink, and the onions were softened, I drained the grease. This spaghetti bolognaise was a great success, and the whole family gives it five stars!

truebrit January 23, 2005

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