Photo of Pasta bolognese by WW

Pasta bolognese

Points® value
Total Time
1 hr 5 min
15 min
50 min
Who doesn’t love a bowl of Bolognese? This classic sauce is simple to make and freezes really well. Serve it with any sort of pasta you like – here, we’ve used linguine.


Calorie controlled cooking spray

4 spray(s)


1 medium, finely diced

Carrots, raw

1 medium, finely diced

Celery, Raw

1 stick(s), finely diced

Fennel Seeds

2 teaspoon(s), level

Extra lean beef mince (5% fat), raw

400 g


2 clove(s), minced

Tinned Tomatoes

2 can(s), large, chopped

Tomato Purèe

1 tablespoon(s), level

Oregano, Dried

2 teaspoon(s), level

Bay leaf, dry

2 leaf/leaves

Beef stock cube(s)

1 cube(s)

White pasta, dry

240 g, linguine

Parmesan Cheese

20 g, grated, to serve

Basil, fresh

2 tablespoon(s), to garnish


  1. Mist a pan with cooking spray and put over a medium heat. Add the onion, carrot, celery and fennel seeds and cook for 6-8 minutes until the vegetables are soft.
  2. Add the beef mince and cook for 5 minutes or until it is brown all over. Add the garlic and cook for 1 minute, then add the tomatoes, tomato purée, dried oregano and bay leaves. Crumble in the stock cube and add 375ml water. Bring to a boil, then reduce to a gentle simmer. Cover and cook for 40 minutes until you have a rich, thick sauce. Season to taste.
  3. Meanwhile, cook the linguine in a pan of boiling water to pack instructions. Drain and serve with the Bolognese sauce, with the Parmesan cheese and basil leaves scattered over.


Want a flavour boost? Swap 125ml of the water for red wine, for an extra 1 SmartPoint per serving. The Bolognese sauce can be frozen without the pasta in an airtight container for up to 3 months.