No image available
Member recipe

My Spag Bol Recipe

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

Member recipe by


Serves 6

My own variation of the classic

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.


  • 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


    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.

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.