The Best Spag Bol Recipes

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.

SPAGHETTI BOLOGNESE

Steps:

• Preheat the oven to 180ºC/350ºF/gas 4.
• Peel and finely chop the garlic and onions, pick and finely chop the rosemary, then finely slice the bacon.
• Heat a splash of oil in a casserole pan on a medium heat, add the bacon, rosemary, garlic and onion and cook for 5 minutes, or until softened, stirring occasionally.
• Add the minced beef, breaking it apart with the back of a spoon, then cook for 2 to 3 minutes, or until starting to brown, then pour in the wine. Leave to bubble and cook away.
• Meanwhile, drain and tip the sun-dried tomatoes into a food processor, blitz to a paste, then add to the pan with the tomatoes. Stir well, break the plum tomatoes apart a little.
• Cover with a lid then place in the oven for 1 hour, removing the lid and giving it a stir after 30 minutes - if it looks a little dry at this stage, add a splash of water to help it along.
• About 10 minutes before the time is up, cook the spaghetti in boiling salted water according to the packet instructions.
• Once the spaghetti is cooked, drain, reserving a mugful of cooking water, then return to the pan with a few spoons of Bolognese, a good grating of Parmesan and a drizzle of extra virgin olive oil.
• Toss to coat the spaghetti, loosening with a splash of cooking water, if needed.
• Divide the spaghetti between plates or bowls, add a good spoonful of Bolognese to each, then serve with a fine grating of Parmesan.

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.

MY SPAG BOL RECIPE

Steps:

• Heat Wok and 2 tbsp olive oil add the mince. Cook over a high heat to colour the meat, breaking up any lumps with the back of a fork. Drain off any fat.
• Heat 2 tbsp of olive oil in another large pan and cook the onion, carrot and celery until they start to soften.
• Stir in the garlic, pancetta and the herbs and cook for 2 minutes
• Stir in the tomatoes, Beef stock and the wine and season well.
• Add the mince and simmer gently for 40-50 minutes until thick.

QUICK EASY SPAG BOL

Steps:

• heat oil in heavy saucepan over gentel heat.
• add onion and garlic toss until coated.
• sweat on gental heat (soft and pale golden).
• add meat turn heat up high stir until browned.
• add flour if using.
• add tomatoes with juice.
• add italian stock cube,mixed herbs,garlic salt and pepper and salt and pepper.
• cook tomatoes uncoverd for aprox 30 min
• cook spagetti.