This spaghetti bolognese by Justine Pattinson at BBC Good Food is packed with lots of hidden vegetables so it is perfect for adding lots of nutrients, especially for children! This recipe also includes organic British beef mince; this is a part of our Good Beef range, 100% grass fed and dairy bred British beef from the heart of the Wiltshire countryside. Beef is an excellent source of protein and is essential to forming a balanced diet as it contains 8 essential vitamins and minerals, as well as high levels of zinc, and iron (this information was found on the AHDB website). Research has also found that organic beef contains 50% more beneficial omega-3 fatty acids in comparison to non-organic produce! For more nutrition information about organic food, take a look here.


  • 1 onion (roughly chopped)
  • 1 carrot (peeled and finely grated)
  • 1 courgette (trimmed, finely grated)
  • 1 red pepper (deseeded, thinly sliced)
  • 500g organic beef mince from Helen Browning’s
  • A 400g tin of chopped tomatoes
  • 2 tbsp tomato puree
  • 1 tsp dried oregano or dried mixed herbs
  • 1 beef stock cube
  • 1 bay leaf
  • 300g dried spaghetti
  • freshly ground black pepper
  • salt
  • grate Parmesan (to serve)


  1. Put the vegetables in a large, heavy-based saucepan and cover with 500ml water. Bring to the boil, then simmer for 8-10 minutes, or until the onion and pepper are very soft. Remove from the heat and blend the contents to a smooth puree using a hand-held blender. Set aside and keep warm.
  2. Heat a separate, non-stick, lidded saucepan over a medium heat. Dry-fry the beef mince for 3-5 minutes, stirring with a wooden spoon to break up any large clumps, until lightly browned on the outside.
  3. Add the pureed vegetables, chopped tomatoes, tomato puree and dried herbs to the pan, stirring well to combine. Crumble over the stock cube and add the bay leaf. Season with pepper and stir again.
  4. Bring to the boil, then reduce the heat until it is simmering. Half-cover the pan with the lid and continue to simmer gently for 25-30 minutes, stirring the sauce more and more regularly as it thickens.
  5. Meanwhile, bring a large pot of salted water to the boil. Add the spaghetti and cook until al dente.
  6. Divide the spaghetti between bowls and top with the Bolognese. Season with black pepper and Parmesan.