Iced Vovo’s Spag Bol!

You can’t go past a quick and easy Spag Bol (Spaghetti Bolognese) when you’re not sure what else to make.

Here is my version:

Ingredients
Mince of your preference (I go for premium low fat beef mince or sometimes a mix of beef and pork mince)
100g diced pancetta or bacon
1 Onion, chopped/diced
1 Large or 2 small carrots, grated
1 can of diced tomatoes
1 sachet of tomato paste
½ cup of red wine/Rose
1 clove garlic, chopped
A few bay leaves
1-2 tablespoons Italian dried herbs
Handful of mushrooms, sliced
Good Italian spaghetti – fresh or dried

Sliced mushrooms
Sliced mushrooms

 

Browning off the mince
Browning off the mince

 

Transfer into casserole dish to bake when needed
Transfer into casserole dish to bake when needed
Mix everything well
Mix everything well
The tomatoes and wine liven things up
The tomatoes and wine liven things up

 

Boil the spaghetti until al-dente
Boil the spaghetti until al-dente

Enjoy!
Enjoy!

Method

  • Saute the onion, garlic and pancetta until lightly browned.
  • Add the mince, grated carrot and seasoning and cook until mince has browned.
  • Add the can of diced tomatoes, tomato paste, herbs, bay leaves, mushrooms and wine and mix thoroughly bringing to a simmer and cook for at least 5-10 minutes.
  • Transfer into a casserole dish and set aside.
  • Bake in the oven (with lid on) for about an hour.
  • Bring a large pot of water (add a little salt) to the boil and cook the spaghetti until al dente.
  • You can either combine the spaghetti with the sauce or serve with the sauce spooned on top with grated parmesan cheese to finish it off.

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