Cheap Chow: Spag Bol

Cheap Chow: Spag Bol

It was my best friend Jo’s birthday yesterday and all she wanted was for me to cook her spaghetti bolognaise. This suited me perfectly, as I never cook spag bol for one, because it just seems like such a silly idea to sit alone and eat spag bol, it almost seems tragic… Because spag bol is family food, friend food and I love you food, it’s warm and comforting and afterwards you just want to curl up on the couch and gossip or watch a movie. It’s Sunday night food after a big weekend after which you cuddle for hours. That’s spag bol.
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So I spent the afternoon making Jo (and her boyf) spag bol, because she is one of the greatest things that has ever happened to me and eating spag bol together was exactly what we both needed – to curl up with the most comforting food in the world and gossip.
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This recipe is my own, adapted from my mothers recipe which she taught me years ago. It really doesn’t take very long, it’s delicious, it’s cheap and while I’ve said it feeds four, it will probably go further than that, unless you go back for thirds (which Jo did).
Georgia’s Spag Bol – Feeds 4

Ingredients

  • 1 onion, diced
  • 4 cloves garlic, crushed
  • 500g beef mince (the best quality you can afford)
  • 2 cans of crushed tomatoes (or 1 giant can)
  • 1/2 cup red wine (optional)
  • 1 tbs oregano
  • Olive Oil
  • Fresh basil leaves
  • Parmesan cheese
  • Salt & pepper
  • Spaghetti, to serve
Method
  1. Put a large frying pan or heavy-bottomed pot on the stove over a medium heat and slug in some olive oil
  2. When the oil is hot, add the onions and sautee off until they’re translucent then amp the heat up to medium-high
  3. Add the garlic and mince meat and cook until the meat is brown/cooked through
  4. Add the tinned tomatoes and the red wine and stir carefully to bring together and cook until the alcohol burns off
  5. Add in the oregano and season with salt and pepper, stir
  6. Reduce the heat to low-medium, add a handful of fresh basil leaves and simmer for 15-20 minutes, stirring occasionally
  7. Once the sauce has thickened, season again and serve with the pasta of your choice, topped with more fresh basil leaves and loads of parmesan cheese