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Spag Bol

Spag Bol

Serves pea 4 Clock icon 2 hours (30 mins hands on)
A classic kitchen staple. Make double the quantity and portion up into the freezer.

4 Farmdrop products in this recipe

£ 10 .10
4 items.

Here's how you do it

  1. Heat a glug of oil in a heavy based pan on low-medium heat. Sweat onions, garlic and carrots together with a bay leaf for 8 minutes.

  2. Crank up the heat a little and add mince. Break it up as you move it around the pan and brown for 5 minutes.

  3. Make up stock with two heaped teaspoons of beef stock and 500ml boiling water. Add this to the pan along with tinned tomatoes, chilli, 1 tsp oregano, 1 tsp basil, pinch salt and pepper.

  4. Bring to the boil and then turn down the heat, place the lid on top and simmer for 1 hour and 30 minutes.

  5. Cook spaghetti according to instructions. Drain pasta, ladle bolognese on top and coat with generous shavings of parmesan.

Tip Keep hold of your old parmesan rinds, they add an incredible depth and 'next day flavour.' Pop one in when you add the tomatoes, just remember to fish it out before you serve.


  • 500g mince
  • 800g tinned tomatoes
  • 500ml stock
  • 400g spaghetti


  • 1 onion, diced
  • 2 carrots, grated
  • 2 cloves garlic, diced
  • 1 tsp oregano
  • 1 tsp basil
  • 1 red chilli, diced (optional)
  • 1 bay leaf

Suitable for

  • Dairy Free