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5 from 2 votes

Spaghetti Bolognese

A bowl of steaming hot pasta tangled with a beautifully rich and smooth bolognese sauce exploding with so much flavour you'll be dipping and licking the sauce directly from the wooden spoon before it hits the pasta.

Weight Watchers: 15pp per serve (out of 5 serves)
Servings: 5
Calories: 587kcal
Author: Karina - Cafe Delites


  • 1 tablespoon olive oil
  • 1 large onion , chopped
  • 2 garlic cloves , crushed
  • 2 carrots , grated
  • 1 zucchini , grated
  • 500 g | 1lbs extra lean minced beef
  • 1 tablespoon tomato paste
  • 80 ml red wine (optional)
  • 1 x 700g | 24oz bottle Passata Cooking Sauce
  • 2 teaspoons vegetable stock powder (or salt to season - adjust to your tastes)
  • 2 teaspoons dried oregano
  • 3 tablespoons low fat cream for cooking (or low fat milk)
  • Handful of freshly chopped parsley
  • Freshly grated parmesan cheese , to serve
  • 1 x 500g | 1lbs packet spaghetti
  • Salt for the pasta cooking water


  • Heat the oil in a large saucepan; add the onions, garlic, carrots and zucchini. Fry until vegetables are soft and fragrant (about 3 minutes). Add the beef and fry until browned. Add the tomato paste; pour in the wine and boil until it has reduced and thickened. Reduce heat and stir in the Passata, vegetable stock powder (or salt), and oregano.
  • Cover pan with a lid and simmer until the sauce has thickened, stirring occasionally (about 20-30 minutes). Turn off heat; add the cooking cream (or milk) and stir until combined.
  • Cook the spaghetti in a pot of boiling salted water. Drain; add 2 ladlefuls of the sauce and mix until pasta is covered. Divide between 6 serving dishes; top with extra sauce and sprinkle with Parmesan cheese and parsley.


Calories: 587kcal | Carbohydrates: 85.6g | Protein: 37.6g | Fat: 9.8g | Fiber: 2.8g