for family meals :
is the Hub-UK recipe for the great British Spag Bowl
which is also known as Spag Bol. The former of course
suggests that the spaghetti is served in a bowl whilst
the term Spag Bol suggests a shortening of Bolognese.
As Spag Bowl or Spag Bol bears little resemblance to
the Italian Spaghetti Bolognese dish I prefer the term
Spag Bowl which is now a recognised British food slang
always make the sauce well ahead so that it can stand
for a few hours before it needs to be served. I think
this gives it more flavour.
Remember this is only a guide. You can vary the recipe
to suit your own tastes . . . how about adding some
sliced mushrooms or some diced red pepper? Or you could
add some bacon or pancetta. If using fresh garlic add
it to the onion just before you add the minced beef.
Ingredients for Spag
250g lean minced beef
1 onion, finely chopped
400g tin chopped tomatoes (with garlic if you like)
500g passata (pureed tomatoes)
2 beef OXO cube or 1 Knorr beef cube
2 tbsp Oregano (quantity to your taste)
1 or 2 tsp Gia Garlic paste (or use real thing)
2 tbsp olive oil
to make Spag
slice onion and gently fry in a large saucepan for
3 or 4 minutes.
the oregano and continue to fry for a further minute.
the mince and continue to fry, stirring all the time
until the meat is browned.
in the Oxo cubes and stir until incorporated into
the garlic paste.
this in tomatoes and stir together.
the tin that contained the tomatoes, add a tin full
of the passata to the pan. (You should have some of
the passata left which you can keep to one side in
case your source becomes too dry.)
your sauce to the boil and then lower the heat to
let it gently simmer for about 40 to 50 minutes.
sauce is now done and can be served with spaghetti
or pasta of your choice. When serving you can scatter
on top some ripped basil leaves and freshly grated