Student Spag Bol Recipes

STUDENT SPAGHETTI BOLOGNESE

Steps:

• Put a large pan of water on for the spaghetti. Dont add the spaghetti yet just get the water boiling while you do the rest.
• Heat the oil in a large pan. Added the chopped onion and cook until softened. Add the garlic and cook for another 2 mins. Try not to burn the garlic, if it looks like its going to burn (sometimes the heat can be to high) go quickly to step 3, the flavour will still make it!
• Add the mince and fry until browned. Drain any fat using a cullindar and return it to the pan
• Add the tin of tomotoes, the tomato soup, the oregano (or marjoram) and bring to the boil. When boiling turn down to a simmer, add mushrooms and season well with salt and pepper.
• By now you water should be boiling. Add the speghetti and cook for 10 to 12 minutes. This by the way is just about the right amount of time your spag bol needs to get get all lovely. Do not cover it as you want the sauce to thicken slightly but if it doesnt dont worry itll taste just the same.
• When spaghetti is ready turn off the sauce and thrown in the butter if you decided to use it. Plate the spaghetti and pour on the sauce once the butter has melted in.
• Done! easy spag bol! and any left overs will freeze easy and taste even better given the chance to sit.

SPAG BOL

Steps:

• Heat olive oil in a large skillet over medium heat. Saute onions and garlic until onions are tender. Stir in red bell pepper and saute 2 minutes.
• Place ground beef in the skillet and cook over medium high heat until evenly brown. Stir in beef broth, diced tomatoes, wine and tomato paste. Bring to a boil and add celery, bay leaves and Italian seasoning.
• Reduce heat and simmer for 1 hour, or until sauce thickens.

THE BEST SPAG BOL

Steps:

• Spray a large Saucepan / Cooking Pot with Spray Oil or Tbsp of Olive Oil. To this add the chopped Onion and place lid over pan to sweat for a few minutes. Stir to make sure not to burn.
• When onions appear translucent, add the diced carrot and crushed garlic. Lower the heat and stir for a minute.
• Add the mince beef and turn the heat up so that the beef browns and doesn't stew. When the beef mince has all turned brown lower the heat and add the Tomato Puree, Worcestershire Sauce and Thyme. Keep cooking and stirring for a further minute.
• Add the chopped tomatoes and half a can of water. Add salt and pepper and tsp of sugar and leave to simmer with the lid off. I like to lid off so that the sauce thickens. Either place on a simmer for 2 hours (or less if needed) or place in the oven on 150 c 130 c (Fan Ovens) Gas Mark 2 for 2 hours (or again less if needed).
• When sauce is near ready, place a large pan of water on the heat until boiling. Once boiling, add dried Spaghetti and leave until the pasta is cooked but still feels firm. Strain Pasta.
• When sauce is ready add the freshly torn basil leaves and stir.
• Add the Spaghetti to the Bolognaise Sauce Pan and stir together.
• Serve your Pasta is nice big bowl and grate Parmesan Cheese on top. Nice bit of freshly ground black pepper and TUCK IN !!
• We like to eat it with Rocket Leaf Side Salad with some shop bought Balsamic Glaze drizzled on top and Garlic Bread.

THE BEST SPAGHETTI BOLOGNESE RECIPE

Steps:

• Put a large saucepan on a medium heat and add 1 tbsp olive oil.
• Add 4 finely chopped bacon rashers and fry for 10 mins until golden and crisp.
• Reduce the heat and add the 2 onions, 2 carrots, 2 celery sticks, 2 garlic cloves and the leaves from 2-3 sprigs rosemary, all finely chopped, then fry for 10 mins. Stir the veg often until it softens.
• Increase the heat to medium-high, add 500g beef mince and cook stirring for 3-4 mins until the meat is browned all over.
• Add 2 tins plum tomatoes, the finely chopped leaves from ¾ small pack basil, 1 tsp dried oregano, 2 bay leaves, 2 tbsp tomato purée, 1 beef stock cube, 1 deseeded and finely chopped red chilli (if using), 125ml red wine and 6 halved cherry tomatoes. Stir with a wooden spoon, breaking up the plum tomatoes.
• Bring to the boil, reduce to a gentle simmer and cover with a lid. Cook for 1 hr 15 mins stirring occasionally, until you have a rich, thick sauce.
• Add the 75g grated parmesan, check the seasoning and stir.
• When the bolognese is nearly finished, cook 400g spaghetti following the pack instructions.
• Drain the spaghetti and either stir into the bolognese sauce, or serve the sauce on top. Serve with more grated parmesan, the remaining basil leaves and crusty bread, if you like.

ULTIMATE SPAG BOWL (SPAGHETTI BOLOGNESE)

Steps:

• Heat a large frying pan or wok with a tbsp of olive oil and add the finely chopped onions then cook until soft. Add the mince and pancetta and cook until the mince is brown. This will take around 10 minutes in total.
• Add the tinned tomatoes and stir thoroughly. Break the stock cube in your fingers and add these into the mix. Then, add the garlic to the pan along with the herbs, pepper, balsamic vinegar and red wine then stir thoroughly. Cook for 10 minutes and and stir occasionally.
• Squeeze half the tube of tomato puree into the pan and once again stir thoroughly. Leave to simmer for 10 minutes and stir occasionally until you have a deep red, thick bolognese.
• For the spaghetti, fill a pan 3 quarters full of water and add a tsp of salt. Once the water is boiling, add 3oz of spaghetti per person and cook for 10 minutes.
• Once everything is cooked, drain the spaghetti and divide between plates. Then, dish out the Bolognese and serve with some of the recommended serving options or without depending on preference. I recommend fresh grated parmesan!

SPAG BOL

Steps:

• Over a moderate heat, soften onions and celery, add garlic and bacon and fry until cooked.
• Add mince, this can either be done in batches or else all at the same time, depending on the size of your pan. Let cook through for a few mins, drain the fat if needed carefully, there can be quite a lot depending on what kind of mince you are using.
• Stir in tomato puree, let cook for a minute and then add the tinned tomatoes. I use 2 tins and some water if you like a thinner sauce. Season lightly and let simmer for 10 minutes.
• Add the herbs and sugar, these can be added according to taste. Let simmer for another 10 mins and adjust seasoning. Add mushrooms near the end of cooking, giving them a chance to soften but still keep their shape.
• Serve with spaghetti straight away.