Try our healthy bolognese recipe, then check out our easy baked bolognese sauce, vegan bolognese, vegetarian lentil bolognese and more ragù recipes.

Healthy spaghetti bolognese


  • 2 tbsp olive oil
  • 2 onions, finely chopped
  • 2 sticks celery, finely chopped
  • 2 carrots, finely chopped
  • 3 garlic cloves, finely chopped
  • 1 tbsp tomato purée
  • 1 sprig of rosemary
  • 1 bay leaf
  • 200g 10% fat beef mince (or use vegetarian mince, if you like)
  • 400ml tinned cherry tomatoes
  • 1 tsp worcestershire sauce
  • 200g pre-cooked brown or green lentils, drained
  • 10g basil, sliced, to serve
  • 250g spaghetti, to serve
  • 20g parmesan, grated, to serve


  • STEP 1

    Heat the olive oil in a large, deep, lidded pan over a medium heat. Once shimmering, cook the onions, celery and carrots with a large pinch of salt for 15 mins until beginning to soften and caramelise.

  • STEP 2

    Add the garlic, tomato purée, rosemary or thyme and bay leaf, and cook for 2-3 mins or until the tomato purée darkens and the garlic smells fragrant. Turn up the heat slightly, then crumble in the mince, frying for 4-5 mins or until brown.

  • STEP 3

    Pour in the tomatoes, then fill the tin with water and add that in also. Add the worcestershire sauce and stir to combine. Bring to a boil, then reduce to a simmer, season well and cover with the lid. Bubble away for 30-40 mins, stirring occasionally. In the final 10 mins, stir in the lentils, adding a little pasta water if it seems too thick.

  • STEP 4

    Cook the spaghetti following pack instructions, then mix well with the bolognese. Stir through the basil, then divide between bowls and top each with a sprinkling of parmesan to serve.

Discover more spaghetti recipes.

A bowl of spaghetti and meatballs topped with grated parmesan cheese

Alternative ways with beef mince


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