Spaghetti bolognese
Works in the UK and the US. This version uses US words and measures (stove, cups, °F); the UK version uses hob, grams and gas marks. · UK version of this page
A family favorite: browning ground beef safely, building a slow-simmered tomato sauce and cooking spaghetti.
- Serves 4
- About 1 hr
- Stove
- Best for: Grades 6–8 (ages 11–14)
Ingredients
- 1 tbsp olive oil
- 1 onion
- 1 carrot
- 1 celery stick – contains celery
- 2 garlic cloves
- 500 g lean ground beef
- 1 can of diced tomatoes (14 oz)
- 2 tbsp tomato paste
- 150 ml (about ¾ cup) vegetable broth – contains celery
- 1 tsp dried Italian seasoning or oregano
- 300 g dry spaghetti – contains wheat or gluten
- 30 g (about ¼ cup) parmesan-style hard cheese, finely grated, to serve (optional) – contains milk
Cup measures are approximate – weighing is more accurate. Need a different amount? Use the recipe finder to change the servings.
Equipment
- chopping board
- red (raw meat) chopping board
- chef's knife
- large skillet or saucepan
- large saucepan for the pasta
- wooden spoon
- can opener
- colander
- food thermometer
Safety first
- Wash your hands with soap for at least 20 seconds, tie back long hair and put on a clean apron.
- Ask about allergies before anyone cooks or tastes. This recipe contains: celery, wheat or gluten, milk.
- Keep raw meat away from ready-to-eat food: use a separate board and knife, and wash hands, boards and knives in hot soapy water after touching it.
- Carry knives pointing down, put them down flat, and never leave one in the dishwater.
- Turn pan handles inwards and keep the area around the stove clear.
Allergens: Celery, Wheat (and other grains with gluten), Milk. Some brands may also contain eggs. Always read every label and ask about allergies before anyone cooks or tastes.
Method
- Finely chop the onion, carrot and celery with the claw grip. Crush the garlic.
- Teacher-led: Heat the oil over medium heat and soften the vegetables. (8 min)
- Teacher-led: Add the ground beef straight from its pack (do not rinse it) and break it up with the spoon. Cook, stirring, until there is no pink left. Wash your hands after touching the pack. (8 min)
- Teacher-led: Add the garlic, tomatoes, tomato paste, broth and herbs. Bring to the boil, then cover and simmer gently, stirring now and then. (25 min)
- Teacher-led: Meanwhile cook the spaghetti in a large pan of boiling water as the package says, then drain carefully. (10 min)
- Teacher-led: Check the sauce: it must be bubbling and the meat cooked until no pink is left in the middle, the juices run clear and a food thermometer reads at least 160 °F (71 °C).
- Serve the sauce on the spaghetti with a little grated cheese. Cool leftovers quickly, keep them in the refrigerator and eat within 2 days.
What this recipe teaches
Knife skills: the claw grip, Shallow frying and stir-frying, Handling raw meat and fish safely, Boiling and simmering, Checking food is cooked safely, Storing food safely. Steps marked “Adult” are always done by an adult; steps marked “Teacher-led” are done by an adult for primary-age children and closely supervised for older students.
Nutrition per serving
| Calories | 574 |
|---|---|
| Total fat | 17.4 g |
| Saturated fat | 5.7 g |
| Sodium | 329 mg |
| Total carbohydrate | 66.3 g |
| Dietary fiber | 5.8 g |
| Total sugars | 7.8 g |
| Protein | 36.6 g |
Worked out from the raw ingredients (optional ones and pinches not counted) using USDA FoodData Central – SR Legacy (SR28, 2018). Brands vary – check labels. Figures for lean ground beef (90% lean) (the recipe finder shows the other choices).
MyPlate food groups in this recipe: Vegetables; Grains; Protein Foods. Learn about MyPlate.
Curriculum links
- FCS 8.2: “Demonstrate food safety and sanitation procedures.”
- FCS 14.3: “Demonstrate ability to acquire, handle, and use foods to meet nutrition and wellness needs of individuals and families across the life span.”
Try the interactive lesson
Step by step: a quick safety check, questions graded by Classfern, timers for each cooking step, then an honest look at how it went – a teacher or parent judges the cooking, and learners rate their own work. Photos of the finished dish stay at home.
Use the code your teacher gave you – never your name. Progress is kept on this device.