Simple and quick to make, spag bol is a staple in my household, and this our take on it. Feel free to put your own spin on it!
Ingredients (makes about 6 servings):
- 1 pack of minced beef (feel free to replace with Quorn)
- 1/2 large onion, diced
- 3 large carrots, chopped
- 1 garlic clove, finely chopped
- Mushrooms, sliced
- 1 can of chopped tomatoes (400g)
- 1/2 tbsp tomato purée
- 2 beef stock cubes (replace with vegetarian alternative if needed)
- 1 tbsp cooking oil
- Salt and pepper
- Mixed herbs
- Spaghetti (I use standard, but wholemeal works fine, too)
- Fry the onions until soft and translucent, then add the garlic and cook for another minute. Throw in the carrots and fry for about 2 minutes
- Break up the mince and fry until browned. Pour in the chopped tomatoes, then another can’s worth of water. Bring to the boil.
- Add the stock cubes, mushrooms, tomato purée and mixed herbs, and season to taste. Sprinkle in a little sugar to offset the tang of the tomatoes.
- Bring a pan of water to the boil while the sauce simmers. Add the spaghetti and cook to your desired texture. Add a little of the starchy water to the sauce, this will help it bind together.
- Serve with the sauce on the spaghetti, and a sprinkle of cheese if you like.
- If the sauce is too watery, add a little beef stock powder to thicken it up.
- If the carrots are too hard to your liking, leave the sauce to simmer on a low heat while covered, and they should soon soften right up.
- For a meatier flavour, try adding some stock powder to the mince as you fry it.
- Feel free to add more or less of each ingredient depending on your taste.
- This recipe freezes well due to the high liquid content, so you can make plenty in advance and reheat later.