No image available
Member recipe

Wood family spag Bol

Member recipe by

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Member recipe by

Cooking time

Prep: 6 minutes Cook: 30 minutes minimum cooking time of 30 mins for flavours to kick in.

Skill level

Easy

Servings

5 portions but can be bulked out very easily to accommodate more.

An easy to do dish with many variations or what ever is to hand in the cupboard. Short on meat, add some soy mince to bulk it out and the kids will never know. Although the original dish is from Italy this is the Wood family version taught from my granny wood to my dad and passed down to me and my brothers

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • beef mince
  • 1-2 onions chopped or sliced
  • 1 garlic clove crushed to a paste (chop it 1st then add salt and crush under the blade edge)
  • 1 bacon rasher (optional) or turkey bacon
  • 4 tbsp tomatoe puree
  • 1 tin of chopped tomatoes
  • 1 stick of celery chopped (finely) (optional)
  • 1 tsp soy sauce
  • 1 tsp Worcestershire sauce
  • 2 tsp mixed dried herbs
  • 2 beef stock cubes
  • 1 glass of wine (optional)
  • 1tsp paprika
  • pinch of cinnamon.

Method

  1. Prepare you veg: chop the onions, garlic, celery, (and herbs if using fresh) slice the bacon rasher in to thin strips or roughly tear into pieces. into a pan of medium heat a tsp of olive oil then fry the onions off until soft add the paprika garlic and celery and heat until soft. add the bacon until cooked then bit by bit add the beef mince and cook until brown.

  2. Add the tomatoe puree and mix together. pour in the chopped tomatoes and crush the beef stock cubes in. add about 1/2 a pint of hot water and stir until the mixture is evenly mixed. add the herbs, spices, soy sauce and Worcestershire sauce and allow to bubble for 2 minutes. (at this point I usually taste and decide if it is beefy enough if it isn't add either bovril/ marmite or another stock cube to boost the flavour) if you want to make the sauce really rich pour in the glass of wine and allow to simmer for at least 30 mins, stirring occasionally. keep adding some water if the mixture is looking a bit dry or starting to stick.

  3. in another pot bring the water to boil and add a chicken stock cube if you wish to flavour the pasta you will be cooking. add a pinch of salt and a tsp of olive oil. once cooked drain and serve the meat onto. I recommend grating cheese on top to finish off. to really bulk out the dish you can add the soy mince when you add the tinned tomatoes as well as some mixed frozen veg. this dish is one that can be cooked in 45 mins or overnight in a slow cooker (slow cooker version is my preferred just add all ingredients at once and set on low and allow to cooke either overnight or when at work)

  4. ****this dishes flavours also keep developing over time so it will taste even better a day after cooking****

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.