Spag Bol

by | May 23, 2016 | Mains

  • 500g – Beef Mince
  • 700ml – Passata
  • 400g – Canned Diced Tomatoes
  • 1/2 Cup – Dry Red Wine
  • 1/2 to 1 Cup – Beef Stock – Salt Reduced
  • 1 – Onion
  • 4 – Cloves of Garlic
  • 2 Teaspoons – Dried Oregano
  • 2 Teaspoons – Worcestershire sauce
  • 1 Teaspoon – White Sugar
  • 500g – Dried Spaghetti
  • Large Sprinkle – Grated Parmasen (Per Serve)
  • 1 Tablespoon – Olive Oil (Approx)

 

  1. Finely dice onion and garlic.
  2. Add olive oil to a pan and warm up, brown off the onions for a few minutes.
  3. Add the garlic and cook for a minute.
  4. Add the mince and brown off.
  5. Once the mince is brown, add the red wine and cook until the wine has reduced by 1/2.
  6. Add the passata, tin tomatoes, oregano, sugar, 1/2 cup of beef stock, worcestershire  and season well with salt and pepper.
  7. Cook for around 90 mins until you get the consistency you like. You may need the additional 1/2 cup of beef stock though the process.
  8. Once your close to completing the sauce, cook the pasta as per the instructions on the packet.
  9. The recipe make 8 nice sized serves, add Parmasen at the end if you like.

 

This is my kid friendly version, I personally add chilli flakes to my bowl at the end. I also prefer the sauce stirred into the pasta however my wife likes it separate (as per the photo)