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Spaghetti Bolognese

Spaghetti Bolognese with Heinz Tomato Ketchup


1 tablespoon olive oil

1 small carrot, chopped

1 medium onion, chopped

400g lean minced beef

2 cloves garlic, crushed - can add more to taste

150ml red wine

100ml Heinz Tomato Ketchup

2 reduced salt beef stock cube, crumbled

2 cans (800g) chopped tomatoes 

1 teaspoon each dried basil and oregano 

1 bay leaf

350g dried spaghetti, cooked

  • Serves: 4
  • Cooking Time: 45 minutes


  1. Heat oil in a large saucepan over medium heat
  2. Crumble in the minced beef and cook until brown
  3. Cook the carrots and onions for 5 minutes until softened
  4. Add the wine and herbs and reduce by half before stirring in the Heinz Tomato Ketchup, stock cubes and tomatoes
  5. Bring to a boil and reduce heat. Simmer sauce, partially covered, for 35 to 45 minutes or until thickened
  6. Discard the bay leaf
  7. Season to taste
  8. Serve over freshly cooked spaghetti and sprinkle with grated Parmesan cheese for authentic touch and a green salad on the side in a separate bowl