One of the kitchen classics, our Spag Bol recipe is sure to satisfy every appetite! Try the recipe with Meatless Farm plant-based mince for a healthier alternative to beef!
400g beef mince (or Meatless Farm mince)
400g chopped tomatoes
400g/ml vegetable stock or water
50g unsalted butter
20g olive oil
½ carrots, grated or minced
1 stick celery, grated or minced
1 onions, finely chopped
5 cloves of garlic, grated or minced
1 tbsp tomato paste/puree
10ml Worcester sauce
50g tomato ketchup
100g heavy/double cream
1 bay leaf
Salt & pepper to taste
Pinch of grated nutmeg
Freshly chopped parsley and Parmesan cheese to garnish
1 pack of spaghetti or your favourite (gluten-free) pasta
Chopping board and knife
Prepare all your ingredients in advance.
Heat a frying pan over high heat. Add the oil and butter, then brown the onions lightly (without burning them).
Add garlic and beef/plant-based mince to the frying pan. Gently break the mince down until there are no lumps remaining, and fry till golden brown, about 8-10 minutes.
Add celery and carrots, and cook for a further 3 minutes.
Add the tomato puree, tinned tomatoes, tomato ketchup, vegetable stock, bay leaf, Worcester sauce, grated nutmeg and cream. Simmer gently for 10 to 15 minutes.
Taking care to avoid burning, taste the sauce. Adjust the seasoning to your taste with salt, pepper and nutmeg. If you want a bit more of a tangy tomato flavour, add a bit more ketchup and Worcester sauce to taste. Continue to simmer gently.
While the bolognese sauce is simmering, bring a pot of water to a boil, and season generously with salt.
Once your water is boiling, add your pasta and cook based on packet instructions.
Once pasta is cooked, strain and rinse in cold water to stop the cooking process. Drain off as much water as possible to avoid watering down your sauce.
Toss the pasta in your bolognese sauce, then serve.
Garnish spaghetti bolognese with freshly grated Parmesan cheese and parsley, and enjoy!