Spaghetti bolognese

Slow-cooked beef and pork bolognese with red wine and oregano, on a bed of spaghetti, topped with fresh parsley and a sprinkle of parmesan. Perfect!

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  • ingredients
  • nutritionals
  • how to cook
  • a bit on the side
  • reviews
  • Ingredients

    Spaghetti (water, durum wheat semolina, sunflower oil, salt), tomatoes, red wine, British beef (8%), smoked bacon (5%) (pork, water, salt, preservatives: sodium nitrite, sodium nitrate and potassium nitrate, antioxidant: sodium ascorbate*), British pork (5%), onions, tomato purée, fresh milk, carrots, passata, parmesan cheese (milk), celery, sunflower oil, wheat flour, balsamic vinegar, chicken liver, extra virgin olive oil, beef stock (British beef, yeast extract, salt, tomato purée, molasses, lemon juice concentrate, onion powder), garlic purée, SunBlush Tomatade® (SunBlush® tomatoes, tomato concentrate, sunflower oil, olive oil, salt, oregano, garlic, sugar), fresh parsley, sugar, oregano, red pepper flakes, salt, black pepper, Worcestershire sauce (water, sugar, spirit vinegar, molasses, onion purée, salt, tamarind paste, cloves, ginger purée, garlic purée), star anise, nutmeg.

    *Don't worry, this is part of the traditional curing method of smoked bacon.

    WARNING: Although we do our very best to take out all the bones, some may remain.

    Allergy information

    For allergens, including cereals containing gluten, see ingredients in bold. May also contain nuts, peanuts and sesame.

    Please note: We are constantly reviewing our recipes to ensure they are as delicious as possible. Try as we might, sometimes we are not as quick to update our website. Please always check the sleeve found on your dish for the most up to date information.

  • Typical valuesper 100g *per 1⁄2 pack *
    Energy580kJ/138kcal2111kJ/503kcal
    Fat5.7g20.8g
    (of which saturates)2.0g7.4g
    Carbohydrate13.2g47.9g
    (of which sugars)1.3g4.9g
    Protein7.1g25.8g
    Salt0.60g2.18g

    *Typical values as sold.

    Please note: We are constantly reviewing our recipes to ensure they are as delicious as possible. Try as we might, sometimes we are not as quick to update our website. Please always check the sleeve found on your dish for the most up to date information.

  • How to cook

    This recipe is made with some raw ingredients and isn’t suitable for microwaving, so please follow these cooking instructions carefully.

    1. Preheat your oven to 220°C/200°C fan/gas mark 7.

    2. Remove the film but leave the spaghetti bolognese in its wooden tray*.

    3. Place on a baking tray in the centre of the oven and cook for 30 minutes.

    4. Leave to stand for 2 minutes before serving. The spaghetti is in two nests to help you serve.

    5. For the finishing touch, sprinkle the parmesan on top and enjoy. Make sure it’s piping hot throughout.

    *Our wooden trays are designed for the oven, just make sure they don’t touch the element or gas flame.

    Serve it with...

    Delicious with garlic bread

  • Rocket and Parmesan salad with roasted red onions

    (Serves 2)

    4 medium red onions
    ½ bag of rocket (or mixed green salad leaves)
    25g parmesan shavings
    2 tbsp extra virgin olive oil
    1 small clove of garlic
    The juice of 1 lime
    Salt and freshly milled black pepper

    1. Peel and cut each onion into approximately 2cm wedges, and arrange these in a single layer on a lightly oiled baking sheet. Brush the surface of the slices with olive oil, season with salt and pepper and place on a high shelf in the oven for 25-30 minutes, until they are beginning to look toasted at the edges and feel tender when pierced with a fork.

    2. While the onions are cooking, crush the garlic into a mixing bowl, add the salt and then whisk in the lime juice, olive oil and a good twist of black pepper.

    3. Remove the onions from the oven and transfer them to a bowl. Pour the dressing over the onions while they are still warm, tossing them around to coat with dressing. Leave them until they’re quite cool.

    4. To assemble the salad, arrange the ingredients in layers; first a layer of rocket leaves, then onions and then flakes of parmesan. Sprinkle with the dressing as you go. Continue like this, finishing off with a layer of parmesan, and serve with Charlie Bigham’s Lasagne and a loaf of warm ciabatta straight from the oven.


    Something to drink?

    A meaty lasagne and a glass of red wine is a classic combo. We’d plump for a medium-bodied Italian red, like chianti, or a cabernet sauvignon.

  • Reviews

    Here's a taste of what people are saying about our Spaghetti bolognese.

    > Click here to tell us what you think


    “This was very tasty and filling, my husband & I shared this and we both loved it.”

    Mrs Denise Richardson


    28/01/15

Rocket and Parmesan salad with roasted red onions

(Serves 2)

4 medium red onions
½ bag of rocket (or mixed green salad leaves)
25g parmesan shavings
2 tbsp extra virgin olive oil
1 small clove of garlic
The juice of 1 lime
Salt and freshly milled black pepper

1. Peel and cut each onion into approximately 2cm wedges, and arrange these in a single layer on a lightly oiled baking sheet. Brush the surface of the slices with olive oil, season with salt and pepper and place on a high shelf in the oven for 25-30 minutes, until they are beginning to look toasted at the edges and feel tender when pierced with a fork.

2. While the onions are cooking, crush the garlic into a mixing bowl, add the salt and then whisk in the lime juice, olive oil and a good twist of black pepper.

3. Remove the onions from the oven and transfer them to a bowl. Pour the dressing over the onions while they are still warm, tossing them around to coat with dressing. Leave them until they’re quite cool.

4. To assemble the salad, arrange the ingredients in layers; first a layer of rocket leaves, then onions and then flakes of parmesan. Sprinkle with the dressing as you go. Continue like this, finishing off with a layer of parmesan, and serve with Charlie Bigham’s Lasagne and a loaf of warm ciabatta straight from the oven.