An allergen-free version of a family favourite.  Chances are that cooking this much means you will have enough for another meal later in the week.  Or freeze so you have a ready-made meal to whip out when you need it.


  • 2 large onions
  • 3 cloves garlic
  • 2 tbsp vegetable oil
  • 1 kg minced beef
  • 1 400g tin tomatoes
  • 2 carrots
  • salt
  • pepper
  • 2 tbsp tomato paste
  • 4 bay leaves
  • 1 tbsp oregano
  • 1 tbsp parsley
  • 500 g spaghetti  


1.      Dice the onions and chop the garlic finely.

2.      Peel, if necessary, and dice the carrots. 

3.      Put a large saucepan on high heat.  When it is very hot, add the minced beef so that it sizzles.  If the minced meat is lean, you may need to add some oil to the pan first.  Leave the meat until it has browned – don’t stir the meat in this time – then remove and put to one side.  You may need to do this in small batches so the meat is in a single layer at the bottom of the pan.  Each batch will take about 5 minutes.

4.      When all the meat has been cooked and removed from the pan, turn the heat down to medium under the saucepan.  You should have some fat left in the bottom of the saucepan.  Add some oil if it looks a bit dry.     

5.      Stir the onions to coat them in oil.  Cook slowly until translucent (about 8 minutes).  Add the garlic and cook for a couple of minutes.   

6.      Returned the minced beef to the saucepan.  Add the tomatoes, with their juice, carrots, tomato paste, bay leaves, oregano, parsley, salt and pepper.  Simmer, half-covered for about 45 minutes. 

7.      Meanwhile, cook the spaghetti according to the package instructions. 

8.      Drain the cooked spaghetti and stir into the bolognese.  Remove the bay leaves before serving. 


**Always check the ingredients of any food you’re cooking with to make sure it doesn’t contain something you or your child should avoid.

More Recipes

  • Jen’s Rocky Road

    Need a pick-me-up for the holidays? Jen’s Rocky Road recipe may be the answer!

  • Hot Cross Buns

    As well as all the chocolate, Easter wouldn’t be Easter without Hot Cross Buns.

  • Savoury Vegetable Muffins

    Lucy Upton’s muffins are great for breakfast, lunch boxes and snacks and with some adaptation can be free of the top 14 allergens. You can freeze them so they are ideal to batch cook at the weekend ready for the week ahead.

  • Beetroot Soup

    Beetroot soup is a fabulous colour as well as being nutritious and delicious. Blend everything together before serving if you prefer smooth soup.

  • Veggie fried rice

    Versatile fried rice is perfect for using up whatever veg you have in the fridge. A fantastic way to get loads of veggies into your kids – shredding them finely and cooking them so they’re crunchy makes them really palatable to children.

  • Egg-free Salmon Fishcakes

    These fishcakes take very little effort to bring together and use store cupboard oily fish which is more affordable, time-saving and still packed with omega-3.