Each serving contains approximately 450 kcal.


Serves 2

  • 200g lean steak mince
  • 1 onion
  • 1 red pepper
  • 150g mushrooms (chestnut or ordinary)
  • ½ teaspoon dried basil (2.5g)
  • ½ teaspoon dried oregano (2.5g)
  • ½ teaspoon dried parsley (2.5g)
  • 2 tablespoons tomato puree (30g)
  • 150ml hot chicken stock (made from ¼ cube - reduced sodium)
  • 400g tin chopped tomatoes
  • ½ teaspoon Worcestershire sauce (2.5g)
  • 100g wholewheat spaghetti
  • salt (optional) and freshly ground black pepper


  1. Heat a large non-stick frying pan over a medium heat. Tip in the mince, then season with salt (optional) and pepper and cook for about 5 minutes until well browned, breaking up any lumps with a wooden spoon.
  2. Using a small sharp knife, cut the onion in half and peel off the skin, then cut into slices, discarding the root. Cut the pepper in half and remove and discard the core and seeds, then cut into bite-sized pieces.
  3. Trim the mushrooms and cut into slices. Cut the pepper in half and remove the seeds and cores. Add the vegetables to the mince, stirring to combine. Season lightly with salt (optional) and plenty of freshly ground black pepper and cook for another 3-4 minutes until the vegetables are softened, covering with a lid to help the cooking.
  4. Sprinkle the herbs over the mince and vegetable mixture and then stir in the tomato puree and cook for another minute, stirring. Dissolve the chicken stock cube in the boiling water and stir into the pan. Allow to bubble down, then add the tomatoes and Worcestershire sauce.
  5. Bring to the boil, then reduce the heat and simmer very gently for at least 30 minutes or up to 1 hour is best until the mince is meltingly tender, stirring occasionally with a wooden spoon to ensure it does not stick to the bottom of the pan.
  6. Meanwhile, cook the spaghetti in a pan of boiling water with a pinch of salt (optional) and cook for 10-12 minutes or according to packet instructions. Drain in a colander in the sink and return to the pan. Fold in the Bolognese sauce until evenly combined and then divide among bowls to serve.

Top Tip: If you are short of time, instead of making the sauce from scratch use a 430g jar Bolognese sauce (no more than 5g sugar and 3g fat – check the label).