Classic spag bol

Name: Classic spag bol
Total time: 3000 s
Yield: 4 servings
Cuisine: British
Ingredients: 500 g steak mince; 300 g wholemeal spaghetti; 500 g tomato passata; Medium onion; Pinch oregano; Pinch rosemary; Pinch chilli flakes; Pinch mixed herbs; Splash Worcester sauce; cube Beef stock; Seasoning

Holly Webb @cook_13535074

My dad used to cook this for the family on a Saturday night when I was growing up and we used to curl up on the sofa afterwards with a film - perfect family time!

Holly Webb @cook_13535074

My dad used to cook this for the family on a Saturday night when I was growing up and we used to curl up on the sofa afterwards with a film - perfect family time!

Saved

Ingredients

50 minutes

4 servings

500 gsteak mince
300 gwholemeal spaghetti
500 gtomato passata
Medium onion
Pinchoregano
Pinchrosemary
Pinchchilli flakes
Pinchmixed herbs
SplashWorcester sauce
cubeBeef stock
Seasoning

Saved

Steps

50 minutes

1

Chop the onion into teeny tiny cubes (try not to cry!)
2

Heat a deep frying pan with a little oil and cook the onion for 5 minutes or until soft on a low heat
3

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
4

Drain the mince fat once browned - a must!
5

Turn the heat down low and whack in the passata and stir
6

Sprinkle in the herbs and crumble in the stock cube
7

Splash in a generous amount of Worcester sauce if you like it hot! (I count to 3 hippopotamus)
8

Now set a timer for 20 minutes. Relax and let the bolognaise simmer
9

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
10

A good chef will try the food to check the seasoning
11

Drain the spaghetti and divide into 4 portions
12

Divide the bolognaise into 4 portions and enjoy! Mamma Mia!