Spaghetti Bolognese on a budget

Cooking on a budget is possible when feeding the family. Everything in this dish was already in my cupboard. If you buy dried herbs they last longer, same as a pack of onions over the bigger 3-pack you get in supermarkets. You can use frozen onions and peppers if preferred and all the sauces and oils again were in my cupboard.

Preparation: 25 minutes 

Cooking time: 1 hour or up to 7 if you’re using a slow cooker. 


  • 500g beef mince
  • 2 tbsp oregano
  • 2 tbsp garlic granules
  • 1 tsp mixed herbs
  • 2 tbsp Worcester sauce
  • 2 tbsp soy sauce
  • 2 tbsp olive oil
  • Salt and pepper to season
  • 1/2 courgette, cubed
  • 1 green pepper, chopped
  • 1 orange pepper, chopped
  • 1 white onion, diced
  • 1 red onion diced
  • 1 beef stock cube to crumble in
  • 250ml beef stock
  • 2 tins of chopped tomatoes
  • 10ml of red wine
  • 1 tbsp sugar


To a large pan, add the oil, herbs, garlic and mince and cook, until meat is browned, stirring occasionally on a medium heat.

When the meat starts to brown, add the white onion, peppers, courgette and red onion and stir.

After 10 minutes, the veg will already be softening and there should be a little juice forming at the bottom, when this happens, crush a beef stock cube and sprinkle over the Mix. Cook for a further 10 minutes and add the first tin of chopped tomatoes, before adding 250ml beef stock and bring to boil. Let simmer for 5 minutes before adding it to the slow cooker. Add the second tin of chopped tomatoes and stir.

Leave to marinade for 6 hours then when you’re ready, cook on a medium to high (depending on when you come in from work) and serve with pasta, garlic bread and a side of salad.

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