Put the vegetables in a large ... Add the spaghetti and cook until al dente. Divide the spaghetti between bowls and top with the bolognese sauce. Season with black pepper and Parmesan.

Add mushrooms and carrot, cook for around one minute, then add tinned tomatoes, vegetable ... divide the cooked spaghetti between four dishes, spoon equal portions of Bolognese sauce over each ...

Ragu alla bolognese, as the name suggests, originates from Bologna, Italy. Initially, it was a stew made from various meat, ...

Spaghetti Bolognese is a staple ... sliced 3 tbsps extra virgin olive oil ¼ cup vegetable stock Salt to taste 4 tbsps freshly ...

a julienne peeler or cut the courgette into very thin slices and then again into thin spaghetti like strips. It can be eaten hot or cold. Fry the courgetti in 3 tablespoons of olive oil for 3-4 ...