Spicy Spag Bol Recipes

Steps:

• Put a large saucepan on a medium heat and add 1 tbsp olive oil.
• Add 4 finely chopped bacon rashers and fry for 10 mins until golden and crisp.
• Reduce the heat and add the 2 onions, 2 carrots, 2 celery sticks, 2 garlic cloves and the leaves from 2-3 sprigs rosemary, all finely chopped, then fry for 10 mins. Stir the veg often until it softens.
• Increase the heat to medium-high, add 500g beef mince and cook stirring for 3-4 mins until the meat is browned all over.
• Add 2 tins plum tomatoes, the finely chopped leaves from ¾ small pack basil, 1 tsp dried oregano, 2 bay leaves, 2 tbsp tomato purée, 1 beef stock cube, 1 deseeded and finely chopped red chilli (if using), 125ml red wine and 6 halved cherry tomatoes. Stir with a wooden spoon, breaking up the plum tomatoes.
• Bring to the boil, reduce to a gentle simmer and cover with a lid. Cook for 1 hr 15 mins stirring occasionally, until you have a rich, thick sauce.
• Add the 75g grated parmesan, check the seasoning and stir.
• When the bolognese is nearly finished, cook 400g spaghetti following the pack instructions.
• Drain the spaghetti and either stir into the bolognese sauce, or serve the sauce on top. Serve with more grated parmesan, the remaining basil leaves and crusty bread, if you like.

Steps:

• Heat olive oil in a large skillet over medium heat. Saute onions and garlic until onions are tender. Stir in red bell pepper and saute 2 minutes.
• Place ground beef in the skillet and cook over medium high heat until evenly brown. Stir in beef broth, diced tomatoes, wine and tomato paste. Bring to a boil and add celery, bay leaves and Italian seasoning.
• Reduce heat and simmer for 1 hour, or until sauce thickens.

Steps:

• Gas 7, 210 C
• Fry the mince, chopped onion and garlic with a little oil until the onions are soft and the meat is brown.
• Add the sliced mushrooms (or other vegetables) and fry for a couple of minutes.
• Crumble in the stock cube and stir in the chopped tomatoes, puree and chilli and simmer for about 20 minutes.
• You may need to add a little water if the mixture becomes to dry.
• Serve with pasta.

Steps:

• Roughly chop, then whizz the veggies in a food processor until finely chopped.
• Heat the oil in a large saucepan and fry the veggies for about 8 minutes until soft. Stir in the lentils, tomatoes, stock, oregano and cinnamon. Bring to the boil, reduce the heat, cover and simmer for 20 minutes. Season then simmer for a further 5 minutes.
• Cook the spaghetti according to packet instructions. Serve with the sauce and grated cheese.

Steps:

• Over a moderate heat, soften onions and celery, add garlic and bacon and fry until cooked.
• Add mince, this can either be done in batches or else all at the same time, depending on the size of your pan. Let cook through for a few mins, drain the fat if needed carefully, there can be quite a lot depending on what kind of mince you are using.
• Stir in tomato puree, let cook for a minute and then add the tinned tomatoes. I use 2 tins and some water if you like a thinner sauce. Season lightly and let simmer for 10 minutes.
• Add the herbs and sugar, these can be added according to taste. Let simmer for another 10 mins and adjust seasoning. Add mushrooms near the end of cooking, giving them a chance to soften but still keep their shape.
• Serve with spaghetti straight away.

Steps:

• 1. Heat the oil in a large saucepan or stockpot over medium heat. Cook the onion, carrot, celery for 5 mins or until vegetables have softened. Add garlic, zucchini and mushrooms and cook for 2 mins. Add the meat and cook, using a wooden spoon to break up any lumps, for 5 mins or until browned.
• 2. Add the tomato, stock and oregano. Season with salt and pepper. Bring to the boil. Reduce the heat to low and simmer, uncovered, for 1 hour or until the mixture has thickened slightly.
• 3. Divide the spaghetti among bowls. Top with the bolognaise sauce. Garnish with the parmesan and basil to serve.