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Member recipe

My Spag Bol Recipe

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Servings

Serves 6

My own variation of the classic

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Ingredients

  • 800g minced beef
  • 2 tbsp olive oil
  • 1 onion, peeled and finely chopped
  • 1 carrot, grated
  • 1 stick of celery diced
  • 1 clove garlic, peeled and crushed
  • 125g/4oz smoked pancetta
  • 1 tbsp oregano
  • 1 tbsp Basil
  • 400g/14oz tinned tomatoes
  • Beef stock
  • 1/2 tube tomato puree
  • 1 tsp chilli flakes
  • 150ml/5fl oz red wine
  • salt and pepper

Method

    1. Heat Wok and 2 tbsp olive oil add the mince. Cook over a high heat to colour the meat, breaking up any lumps with the back of a fork. Drain off any fat.
    2. Heat 2 tbsp of olive oil in another large pan and cook the onion, carrot and celery until they start to soften.
    3. Stir in the garlic, pancetta and the herbs and cook for 2 minutes
    4. Stir in the tomatoes, Beef stock and the wine and season well.
    5. Add the mince and simmer gently for 40-50 minutes until thick.

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