Spaghetti Bolognese
A classic budget meal using pantry staples and leftover ingredients. Serves 4 for under £4.50.
Allergens: contains celery, cereals containing gluten. Brands differ, so always check the labels on what you buy.
Per serving (approx.): 82g carbs · 10g sugars · 4g fibre. Estimates for carb counting, not medical advice. If you have diabetes, follow your GP or dietitian's advice.
Not every ingredient has a checked price at Aldi, Lidl, Asda, Morrisons, Iceland, so they aren't compared here.
Ingredients and prices
Swipe the table to see every supermarket.
| Ingredient | Tesco | Sainsbury's |
|---|---|---|
| Spaghettipack 500g · use 400g | £1.50£0.50 per 100g | £1.50£0.15 per 100g |
| Mince beefpack 500g · use 300g | £6.75£1.35 per 100g | £2.55£1.02 per 100g |
| Tinned chopped tomatoespack 400g tin · use 1 tin | £0.45227g | £0.45 |
| Onionspack 1kg · use 1 medium | £1.00£0.33 each | £0.95£0.32 each |
| Garlicnot compared | £1.90 | – |
| Beef stock cubepack 10 pack · use 1 cube | £1.00£0.10 per 100g | £1.10£1.10 per 100g |
| Basket total (full packs) | £10.70 | £6.55 |
Not compared (a price wasn't found at every shop, so it isn't in the totals): Garlic.
Prices checked on 3 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.
You'll also need (from the cupboard): 1 tbsp vegetable oil, Salt, Black pepper, Hot water.
Method
The method is written for 4. For a different number, use the amounts in the table above.
- Prepare the vegetables by finely dicing the medium onion and mincing the garlic clove into a small paste. Weigh out 400g of spaghetti and 300g of mince beef so you have everything ready before you start the hob cooking process.
- Bring a large pot of salted water to a rolling boil over high heat. Add the 400g of spaghetti and cook according to the pack instructions for about 10 minutes or until al dente; drain in a colander and set the pasta aside.
- Heat 1 tbsp of vegetable oil in a large saucepan over medium heat. Add the diced onion and minced garlic, stirring frequently for 3-4 minutes until the onion is translucent and soft, but not burnt or brown.
- Add the 300g of mince beef to the pan, using a wooden spoon to break it up into small crumbs. Cook over medium-high heat for 5-6 minutes, stirring until the meat is completely browned and no pink remains.
- Pour in the tin of chopped tomatoes and add 200ml of hot water containing the dissolved beef stock cube. Stir well to combine, then reduce the heat to low and let the sauce simmer gently for 15 minutes until thickened slightly.
- Season the sauce with 1 tsp of dried oregano and plenty of salt and black pepper to taste. If the sauce looks too thick, stir in an extra 50ml of water until it reaches a glossy consistency that coats the spoon easily.
- Divide the cooked spaghetti into four bowls and top generously with the Bolognese sauce. Serve immediately while hot, ensuring any leftovers are cooled quickly and stored in the fridge within 2 hours for the next day.
Tips
- To save money, replace half the beef with a tin of drained green lentils or finely chopped courgette.
- Batch-cook by portioning the sauce into containers; freeze as soon as they are cool to use at a later date.
- To reheat leftovers, add a splash of water and microwave or pan-fry until steaming hot throughout; only reheat once.
Nothing wasted: your leftover ingredients
Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.
- Spaghetti · about 100g left
Dry stores keep for months sealed in the cupboard, so nothing goes to waste. Use it in: One-Pot Creamy Tomato & Lentil Pasta. - Mince beef · about 200g left
Freeze the raw meat you don't use, well wrapped and labelled, before its use-by date. Defrost in the fridge and cook within 24 hours. Use it in: Chilli con carne, Beef & Veggie Skillet, Beef and Bean Chili. - Beef stock cube · about 9 left left
Keeps for months in the cupboard once sealed. Use it in: Lentil and vegetable soup, One-Pot Creamy Tomato & Lentil Pasta, Slow Cooker Lentil Chilli.
Storing leftovers
Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).