Classic spag bol. Add the onion, celery and carrots with a pinch of salt. Transfer to a plate using a slotted spoon. Add spaghetti and toss until well combined.
Add the onion, stir the butter through it and add the garlic, stir in well. Now reduce the heat and allow the onion and garlic to poach in the butter until the onion goes soft and slightly transparent. For our deliciously simple version of the classic, you'll caramelise onion and carrot, before adding British beef mince and tomato.
Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, classic spag bol. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.
Classic spag bol is one of the most popular of recent trending meals in the world. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look wonderful. Classic spag bol is something that I’ve loved my whole life.
Add the onion, celery and carrots with a pinch of salt. Transfer to a plate using a slotted spoon. Add spaghetti and toss until well combined.
To get started with this recipe, we must prepare a few components. You can cook classic spag bol using 11 ingredients and 12 steps. Here is how you can achieve it.
The ingredients needed to make Classic spag bol:
- {Take 500 g of steak mince.
- {Prepare 300 g of wholemeal spaghetti.
- {Get 500 g of tomato passata.
- {Make ready of Medium onion.
- {Take Pinch of oregano.
- {Prepare Pinch of rosemary.
- {Make ready Pinch of chilli flakes.
- {Get Pinch of mixed herbs.
- {Take Splash of Worcester sauce.
- {Take cube of Beef stock.
- {Take of Seasoning.
Cook until the onions are soft and beef starts to brown. Add canned tomatoes and tomato paste. Peel and finely chop the garlic and onions, pick and finely chop the rosemary, then finely slice the bacon. This spag bol is designed to be a low cost recipe.
Steps to make Classic spag bol:
- Chop the onion into teeny tiny cubes (try not to cry!).
- Heat a deep frying pan with a little oil and cook the onion for 5 minutes or until soft on a low heat.
- Plop in the beef mince, break up with some utensils (good for getting out some tension!) and stir and cook until browned on a medium heat.
- Drain the mince fat once browned – a must!.
- Turn the heat down low and whack in the passata and stir.
- Sprinkle in the herbs and crumble in the stock cube.
- Splash in a generous amount of Worcester sauce if you like it hot! (I count to 3 hippopotamus).
- Now set a timer for 20 minutes. Relax and let the bolognaise simmer.
- Boil the kettle, place the hot water in a saucepan and bring to a rolling boil with some salt. Add the spaghetti and cook for 10 minutes.
- A good chef will try the food to check the seasoning.
- Drain the spaghetti and divide into 4 portions.
- Divide the bolognaise into 4 portions and enjoy! Mamma Mia!.
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