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Spag Bol

Spag Bol

Serves pea 4 Clock icon 2 hours (30 mins hands on)
A classic kitchen staple - we swear by keeping a proper spag bol super simple to let the quality meat do the talking. Grated carrot adds a lovely crunch and also helps to thicken the rich, herby tomato sauce. Try making double the quantity and have another night atop a jacket potato or even on hot buttered sourdough toast.

6 Farmdrop products in this recipe

£ 14 .90
6 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 the bay leaf for 8 minutes, stirring frequently.

  2. Crank up the heat a little and add the mince. Break it up the mince with a spoon 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 to the pan with the tinned tomatoes, chilli, oregano and basil and season.

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

  5. Cook spaghetti according to packet instructions. Once cooked, drain and portion out into pasta bowls, then ladle your bolognese on top and cover 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.

Ingredients

  • 2 carrots, peeled & grated
  • 500g beef mince
  • 2 x 400g tins of tomatoes
  • 500ml beef stock
  • 400g white spaghetti
  • 100g grated parmesan, to serve

Larder

  • 1 onion, diced
  • 2 garlic cloves, finely chopped
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 red chilli, diced
  • 1 bay leaf

Suitable for

  • Dairy Free