Slimming World spaghetti Bolognese recipe

This Slimming World spaghetti Bolognese is cheap, comforting and ready in just four steps. 

This easy dinner is just one of many Slimming World recipes the whole family can enjoy. There’s no need to cook yourself a different meal if you’re following a Slimming World plan. Using lean beef mince and bulking the mixture out with mushrooms, carrots and celery makes this a satisfying, comforting option that is healthy too. 

Ingredients

• 500g lean beef mince (5% fat or less)
• 1 onion, very finely chopped
• 8 rashers of back bacon (all visible fat removed), finely chopped
• 4 celery stalks, finely chopped
• 2 carrots, very finely diced
• 4 garlic cloves, crushed
• 200g button mushrooms, finely diced
• 500ml beef stock 
• 400g can chopped plum tomatoes
• 6 tbsp tomato purée
• 1 bay leaf
• 1 tsp dried oregano
• 375g dried spaghetti
• A handful of fresh oregano or basil leaves, to garnish

Method

1. Put the mince in a large heavy-based pan with the onion, bacon, celery, carrots and garlic. Dry-fry over a medium heat, stirring from time to time, for 8-10 minutes to brown the mince and lightly colour the veg.
2. Add the mushrooms and stir-fry for 2-3 minutes. Add the stock, tomatoes, tomato purée, bay leaf and dried oregano. Season well, stir and bring to the boil, then simmer very gently for 30-40 minutes, uncovered, stirring occasionally.
3. Increase the heat to medium and let the sauce bubble for a further 10 minutes, or until rich and thick. Stir regularly so it doesn’t stick.
4. Meanwhile, cook the spaghetti according to the pack instructions. Drain well and divide between warmed bowls. Top with the Bolognese (removing the bay leaf), garnish with the oregano or basil, if using, and serve.  

Top tips for making a Slimming World spaghetti Bolognese

For an even lighter option, try swapping half the pasta for some vegetable noodles or courgetti. Any leftovers can be frozen until needed. Leave to defrost in the fridge overnight before reheating thoroughly.

For more information on the Slimming World plan, visit slimmingworld.co.uk

Jessica Ransom

“I personally think Bolognese tastes best a day or two after you’ve cooked it as the flavours have time to mature and intensify. This is why it’s such a great recipe to cook in bulk and then divide into portions for freezing and eating later in the week. You don’t have to enjoy it with pasta for every meal. Try serving with rice or a jacket potato instead.” 

If you don’t have the patience to finely dice your vegetables, consider using a food processor that can do it all in a matter of minutes. You can read our full Ninja 3-in-1 food processor review here to find out our full verdict. 

Ninja 3 in 1 Food Processor - View at Amazon

With this handy 3-in-1 food processor by Ninja, you don’t need to worry about crying as you dice all the onions! Simply place the onions in the jug with the dicing attachment fitted and let the machine do all the work. If you’ve got little ones that you are starting to wean you can use the processor to blitz the Bolognese to a puree for them to enjoy too.

You might also like this Slimming World’s beef lasagne but if you’re not following an eating plan, try our classic spaghetti Bolognese recipe instead. Read our full guide on how to cook mince meat for more ideas on how to use the affordable, family-friendly meat.