Easy Spag Bol

Easy Spag Bol

Method

Method

This recipe has become a real staple in the British household. Kids love it. And if you make too much sauce you can freeze it and get it out on another occasion.

To get extra flavour into this recipe…..
Seasoning the meat with salt and pepper adds an extra kick of flavour.

Make this sauce your own by adding whatever fresh or dried herbs of your choice or even some red wine which can be added and cooked down before adding the tomatoes.

When adding the dried oregano, try rubbing it between your palms to release maximum flavour

Happy eating!!

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  1. Heat the olive oil in a large pan over medium heat.
  2. Add the onions and sauté until lightly golden, 2 to 3 minutes.
  3. Add the garlic and fry another minute.
  4. Add the beef mince; fry until fully cooked and no pink shows at all in the meat (about 8 minutes).
  5. Add the oregano and tomato paste and mix with the meat.
  6. Add the tomatoes, parsley, and bring to a boil.
  7. Season with the salt and pepper.
  8. Reduce the heat to low, and cook for at least 15 minutes (you can cook longer for a deeper flavour. The long you cook it the more flavour and richness it will have).
  9. At the same time, cook the spaghetti according to the package instructions.
  10. Drain and serve both the spag and the bog in dishes!
  11. Top with cheese (if using).

ENJOY

Cooking Time: 40 mins

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Ingredients

2 tablespoons olive oil
1 large onion finely chopped
500 g ground beef
Or if veggie, a packet of quorn
1 teaspoon dried oregano
1 28oz crushed tomatoes
3 cloves garlic chopped
2 tablespoons tomato paste (UK tomato puree)
1 good sized handful fresh parsley chopped
Salt and pepper to taste
250 g spaghetti
Grated Parmesan cheese for serving

Image from: Foodwiki

Cost: to come

Portions: 3 - 4

Copyright: Alston Moor Foodbank 2014 - 2024. From the Community - for the Community

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