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Competition-winning Spaghetti Bolognese

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Adjust Servings:
400g Beef Mince
1 Onion diced
2 cloves Garlic
2 medium Carrots grated
2 Celery Sticks diced
2 x 400g Tins of Chopped Tomatoes
2 Beef Stock Cube
Salt To taste
Pepper To taste
1 Tbsp Olive Oil
To Serve
500g Spaghetti Cooked as per instructions
Parmesan Grated - To serve

Competition-winning Spaghetti Bolognese

The Spaghetti Bolognese recipe used in a Scout Cooking Competition

    • 60
    • Serves 6
    • Medium


    • To Serve



    This Spaghetti Bolognese recipe, cooked on the campfire was what the Scouts at the Down and Connor County Cooking Competition, had to produce. This is quite a traditional Spagbol made with beef mince, carrots and celery. The tomato Bolognese sauce is made deep and rich with the beef stock. In truth this spaghetti bolognese will be safe to eat in about 15 minutes and if you’re cooking with Scouts, they’ll try to get it early. Let the sauce cook down for about 40 minutes if you can wait. Let it reduce and it will be rich and thick and the mince will be soft and tender. Another thing people tend to do when cooking on camp, is do the spaghetti at the same time. Then it’s ready half an hour before the sauce. It either gets drained and dries out or sits in the water and turns to mush. Be patient with the sauce and with cooking the spaghetti!

    Cooking outdoors can often require paper weights!

    If you fancy going all out, fry some pancetta or bacon lardons off with the onion and top with fresh basil.

    When the sauce is done, mix it through with the cooked spaghetti and topped with the grated cheese. Don’t serve it on top of the spaghetti in a big pile. With my Spaghetti Bolognese I like a parmesan but cheddar can be just as tasty!

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    Heat a large saucepan on the fire and add a tablespoon of olive oil. Once hot add the mince and pinch of salt and pepper. Cook the mince until browned but be carefull not to burn it. Once browned, removed from the pan and set aside.


    Add the chopped onion and celery to the pan and cook for 5-6 minutes until the onion is translucent. Add the garlic and cook for another two minutes. Add the grated carrots and pour back in the mince.


    Add the tomatoes to the pan and stir well. Crumble in the stock cube and bring to a simmer and cook gently for around 40 minutes, or until the sauce is thick and rich. Give the sauce a taste and adjust the seasoning as necessary.


    Cook the spaghetti as per the packet instructions and drain, keeping a little of the cooking water. Stir the spaghetti through the sauce and add a tablespoon of the pasta-cooking water to thin the sauce a little if needed. Spoon into bowls and just before serving, grate the parmesan over your finished campfire Spaghetti Bolognese.



    If you prefer a herbier sauce, try adding dried oregano with the garlic or chopping in some fresh basil right at the end. Have a look at my other Bolognese recipe in the Campfire Section.

    Mark T

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