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My Spag Bol Recipe
Serves 6
Easy
Total time:
My own variation of the classic
Skip to 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
step 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.step 2
Heat 2 tbsp of olive oil in another large pan and cook the onion, carrot and celery until they start to soften.step 3
Stir in the garlic, pancetta and the herbs and cook for 2 minutesstep 4
Stir in the tomatoes, Beef stock and the wine and season well.step 5
Add the mince and simmer gently for 40-50 minutes until thick.
