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Recipe for family meals :

Spag Bowl

This 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 phrase.

I 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 Bowl

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

How to make Spag Bowl

  • Finely slice onion and gently fry in a large saucepan for 3 or 4 minutes.
  • Add the oregano and continue to fry for a further minute.
  • And the mince and continue to fry, stirring all the time until the meat is browned.
  • Crumble in the Oxo cubes and stir until incorporated into the mince.
  • Add the garlic paste.
  • Add this in tomatoes and stir together.
  • Using 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.)
  • Bring your sauce to the boil and then lower the heat to let it gently simmer for about 40 to 50 minutes.
  • The 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 Parmesan cheese.

Serves 4

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