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Spag Bol

By mrs-h-the-3rd (GoodFood Community)
A star rating of 3.5 out of 5.2 ratingsRate
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4
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.
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Ingredients

  • 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 tablespoon tomato puree
  • 2 x 400g tinned tomatoes
  • 50g chopped mushrooms
  • Salt and ground black pepper
  • 1 - 2 teaspoons dried oregano
  • 1 - 2 teaspoons mixed herbs
  • 1 - 2 teaspoons basil (dried or fresh depending on what you have)
  • 1 - 2 teaspoons of sugar
  • Chilli flakes (optional)
  • Parmesan, grated (optional)

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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Overall rating

A star rating of 3.5 out of 5.2 ratings
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