Who doesn’t like Spag Bol hey?! Not many that’s for sure!
It’s my kids’ all-time favourite meal, and a dish my brother and I loved as kids (and still do, although I now opt for gluten-free pasta)! This dish is both filling and flavoursome and it won’t take long to rustle up so makes for the perfect midweek meal!
Here’s how I like to make it:
Serves 4-6 depending on portion size
- 1/4 cup olive oil
- 2 small onions (red/white or a mix) finely chopped
- 3 garlic cloves finely chopped
- 2 carrots, peeled and chopped
- 1 tin chopped tomatoes
- handful of fresh tomatoes, de-seeded and chopped
- 150g tomato paste
- Splash of red wine
- 1 tsp sugar
- 1 vegetable stock cube
- 1 packet of 350g spaghetti/pasta
- freshly ground pepper and sea salt
- grated parmesan
As with my Napolitana sauce, fry the onions, garlic and carrots in a large saucepan in half the oil. Add the lean mince and brown. Once cooked, add the tomatoes (tinned, fresh and paste) and rest of the oil and leave on high for a short time. Once bubbling, lower to a simmer and add the wine, sugar and stock cube, stirring through. Simmer for 40 minutes until the sauce has reduced. Stir occasionally so nothing sticks to the pan.
Approx 10 minutes before the sauce is cooked, place the pasta into a pan of boiling water and cook according to the packet instructions.
Once ready, drain and dish up, adding the sauce on top. Add grated cheese if you like (Parmesan goes well) and season with salt and pepper.
Let me know if you try my recipe won’t you. I always love to see your photos on Twitter and Instagram! x