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Spaghetti Bolognese

Spaghetti Bolognese with Lea & Perrins


1 tbsp olive oil

1 small carrot, chopped

1 medium onion, chopped

400g lean minced beef

A few dashes of Lea & Perrins Worcestershire sauce

2 cloves of garlic, crushed - add more to taste

150ml red wine

100ml Heinz Tomato Ketchup

2 reduced salt beef stock cubes, crumbled

2 cans (800g) chopped tomatoes

1 tsp each dried basil and oregano

1 bay leaf

350g dried spaghetti, cooked

  • Serves: 4
  • Preparation Time: 10 minutes
  • Cooking Time: 35-45 minutes


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