Spag bol
- Good Food member
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Serves 4
Easy
Total time: 40 mins
A star rating of 5 out of 5.2 ratingsRate
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This recipe was submitted by Good Food member mrs-h-the-3rd and has not been tested by our team.
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"My husband is a junk food fiend but he pesters me for spag bol at least once a week, it's a good way to hide whatever vegetables I've got lying about."
Ingredients
Units:
MetricUS
-
olive oil
-
1 large onion
chopped
-
2 stalks celery
finely chopped
-
1 garlic clove
chopped finely
-
4 bacon rashers
chopped
-
250g beef mince
(though this can be increased if required)
-
1 tbsp tomato purée
-
2 x 400g tinned tomatoes
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50g chopped mushrooms
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salt and ground black pepper
-
1-2 tsp dried oregano
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1-2 tsp mixed herbs
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1-2 tsp basil
(dried or fresh depending on what you have)
-
1-2 tsp sugar
-
chilli flakes
(optional)
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parmesan
grated (optional)
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Method
-
step 1
Over a moderate heat, soften onions and celery, add garlic and bacon and fry until cooked.
-
step 2
Add mince, this can either be done in batches or else all at the same time, depending on the size of your pan. Let cook through for a few mins, drain the fat if needed carefully, there can be quite a lot depending on what kind of mince you are using.
-
step 3
Stir in tomato puree, let cook for a minute and then add the tinned tomatoes. I use 2 tins and some water if you like a thinner sauce. Season lightly and let simmer for 10 minutes.
-
step 4
Add the herbs and sugar, these can be added according to taste. Let simmer for another 10 mins and adjust seasoning. Add mushrooms near the end of cooking, giving them a chance to soften but still keep their shape.
-
step 5
Serve with spaghetti straight away.
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A star rating of 5 out of 5.2 ratings
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