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Spaghetti bolognese with anchovies

Spaghetti bolognese with anchovies

This rich Italian dish, made with our tasty Hereford or Aberdeen Angus beef mince, has become a firm British favourite

  • Feeds 2Feeds 2
  • Ready in 45 minutes

Each serving contains

  • Energy
    2715kj 647kcal
  • Fat
    High 35%
  • Saturates
    High 61%
  • Sugar
    Low 35%
  • Salt
    High 35%

% of adult’s reference intake | Carbohydrates per serving : 74g


  • 1 tbsp Co-op olive oil
  • 1/2 onion, finely chopped
  • 1 clove garlic, finely chopped
  • 2 sticks Co-op British celery, finely chopped
  • 1 Co-op British carrot, diced
  • 250g pack Co-op 5% fat British lean beef steak mince
  • 1 tbsp tomato purée
  • 2 anchovies in oil, finely chopped
  • 500ml vegetable stock
  • 120g Co-op British piccolo tomatoes, halved
  • 150g Co-op dried spaghetti
  • 15g white breadcrumbs
  • 10g Co-op Parmesan, finely grated


  1. Heat the oil and fry the onion for 2-3 mins, until starting to soften
  2. Stir in the garlic and cook for a further minute
  3. Add the celery and carrot and cook for 5 more mins
  4. Brown the beef mince, then add the tomato purée, anchovies and stock
  5. Bubble for a few mins, add the piccolo tomatoes then simmer, stirring occasionally, for 20 mins
  6. Meanwhile, cook the spaghetti according to the pack instructions
  7. Gently toast the breadcrumbs in a dry pan until golden, then mix with the Parmesan
  8. To serve, top the drained spaghetti with the bolognese sauce and sprinkle over the cheesy breadcrumbs

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