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Spaghetti Bolognese Sauce Lucy Bee Style

Preparation Time
20 -25 minutes

Cooking Time
1 hour 30 minutes


Allergy Information
Gluten Free, Wheat Free, Lactose Free, Dairy Free


  • 400g Aberdeen Angus mince beef
  • 10g Lucy Bee Coconut Oil
  • 2 garlic cloves, crushed
  • 2 onions, chopped
  • 150g carrots, sliced
  • 100g celery, finely chopped
  • 1 x 400g tin of tomatoes
  • 1tbsp. tomato puree
  • A good pinch dried thyme
  • A pinch of Lucy Bee Himalayan Salt and Lucy Bee Whole Black Peppercorns, ground, to season


  1. Preheat the oven to 160C, 300F, gas mark 2.
  2. In a large heavy based saucepan add Lucy Bee Coconut Oil. When hot add onions, carrots, celery and garlic, sauté for around 8-10 minutes until the vegetables have softened.
  3. Increase heat slightly, add the mince and stir until the meat is browned all over.
  4. Stir the tomatoes, thyme, tomato puree, Lucy Bee Himalayan Salt and ground Lucy Bee Whole Black Peppercorns into the mixture.
  5. Stir everything together, bring to a gentle simmer.
  6. I like to cook mine in the oven for around 1 ½ hours optionally cook on hob over low heat for same time stirring occasionally to prevent sticking.

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