Classic Spag Bol Recipe by Holly Webb
Cooking Instructions 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! 1 Chop the onion into teeny tiny cubes (try not to cry!) 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 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 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! 4 Drain the mince fat once browned - a must! 5 Turn the heat down low and whack in the passata and stir 5 Turn the heat down low and whack in the passata and stir 6 Sprinkle in the herbs and crumble in the stock cube 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) 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 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 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 10 A good chef will try the food to check the seasoning 11 Drain the spaghetti and divide into 4 portions 11 Drain the spaghetti and divide into 4 portions 12 Divide the bolognaise into 4 portions and enjoy! Mamma Mia! 12 Divide the bolognaise into 4 portions and enjoy! Mamma Mia! More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Sausage, Mushroom, Asparagus Delight Cucumber, Tomato, & Onion Salad Curry Chicken - Caribbean Style Banana Pudding South Chili Sausage, Mushroom, Asparagus Delight Cucumber, Tomato, & Onion Salad Curry Chicken - Caribbean Style Banana Pudding South Chili Noodles rolls Chorizo chips Instant Pastry Hungarian meat & vegetable soup Beef Strips & Asparagus cooked in Garlic Butter Cluster beans sabji with gravy Scrambled eggs on toast Home made country cheese Rice as lunch Cucumber, Tomato, & Onion Salad Noodles rolls Chorizo chips Instant Pastry Hungarian meat & vegetable soup Beef Strips & Asparagus cooked in Garlic Butter Cluster beans sabji with gravy Scrambled eggs on toast Home made country cheese Rice as lunch Cucumber, Tomato, & Onion Salad