Best Spag Bol

Dinner

Ingredients

Packet of Smoked Bacon Rashers
500g Low Fat Beef Mince
2 Onions (finely chopped)
2 Carrots (finely chopped)
2 Celery Sticks (finely chopped)
2 Garlic Cloves (finely chopped)
2 x 400g Tins of Chopped Tomatoes
2tbsp Tomato Purée
1tsp Oregano
2 Bay Leaves (optional)
2 Sprigs Rosemary leaves (optional)
Fresh Basil leaves
250ml Beef Stock
125ml Red Wine (optional)
6 Cherry Tomatoes (optional)
75g Grated Parmesan (optional)
Full Packet of Spaghetti
Grated Cheddar or Parmesan
Olive Oil

Method

Cut the bacon into small pieces and fry in a large pot with some olive oil until brown and crispy
Add the chopped veg and rosemary to the pot, lower the heat, mix well and cover
Raise the heat, add the mince and cook until browned
Add the tomatoes, basil, oregano, bay leaves, purée, stock, wine and tomatoes and bring to the boil before reducing to a simmer then cover with lid and cook for about 1hr 15mins, stirring occasionally until the sauce reduces and is thick.
Add the parmesan and seasoning
Cook the spaghetti and stir into sauce pot

Cooking

Cook sauce in one large pot and spaghetti in a separate large pot then combine before serving.

Serving

Serve with grated cheddar or parmesan and some sprigs of fresh basil and some garlic bread on the side.

Notes

For the full “Best Spag Bol” experience, use all ingredients and for a quicker, easier version that’s still pretty great, leave the optional ingredients.

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Best Spag Bol

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