Spag Bol

This is my recipe for “Spag Bol”, or spaghetti bolognese, which is a modified version from how my mum makes it.

600g minced beef

1 large diced onion

garlic cloves, crushed

2 400g-ish tins crushed/chopped tomatoes (with herbs if you like)

1-2 carrots, peeled and sliced thinly

mushrooms to taste

1 tablespoon worcestershire sauce

a few squirts tomato sauce/ketchup

dash of soy sauce

glug of red wine (opt)

parmesan cheese to sprinkle on later.

Heat oil in saucepan and brown onion, carrot and garlic. Then when onion cooked add meat and brown stirring to break it up as it browns. When brown add other ingredients and simmer on a low heat for 30 minutes + to let the liquid evaporate. The longer you cook it the yummier it gets! Feeds approx 4 people.

Note that you can also make a vegetarian version of this. Instead of minced beef, I use Quorn mince. Instead of worcestershire sauce (it has anchovies in it), use a bit of HP (brown) sauce or just a bit more soy and tomato sauce.