Everyone loves a good spag bol and I’m no exception. It’s my absolute favourite dish. I’ve had many different versions over the years but I really love this recipe. It’s a beautifully rich and flavourful sauce. It was given to me by a friend many years ago and I have been making it ever since. It’s a staple in our house now and the kids love too.
Here’s what you’ll need:
500g beef or pork mince
1 large onion
1 clove of garlic crushed
1 teaspoon of powdered beef stock or 1 beef stock cube
2 heaped tablespoons of tomato paste
1 can of diced tomatoes
2 tablespoons of tomato sauce or ketchup
2 tablespoons of chopped fresh parsley or dried
1 tablespoon of chopped fresh chives or dried
1 teaspoon of chopped fresh basil or dried
Sauté onions in large saucepan, add garlic and mince until the mince is browned.
Then add your stock and tomato paste. Then add your canned tomatoes, tomato sauce and herbs. Add a little water now too. Just swish some around the empty tin of tomatoes. You may need a little more as well but just depends how saucy you like it.
Leave to simmer for about 15mins. In the meantime cook your pasta as per the instructions.
Serve with some freshly grated Parmesan and fresh basil. This recipe should serve about six.
Tip: Add some extra vegies like carrot and mushrooms finely diced. My kids are still young and don’t even realise they’re in there.
Also, if you have left overs you can make a shepherds pie with it. Just heat it up a bit and put into an oven proof dish and top with mashed potato and grated cheese. Put it in the oven until it is heated right through and the cheese has melted. Or simply freeze for another day.