Midweek meals - Spag Bol

​This has always been a popular dish in our house, with rarely any leftovers in sight.  The great thing with this dish is it’s quick, easy and you can add as much or as little as you like, plus it’s a hit with the big kids as well as the little ones.  I normally make this myself with whatever vegetables we have in the fridge, chopped up small and added into the sauce.
Ingredients:

• 500g spaghetti
• 500g minced beef/chicken/turkey/quorn/lentils
• 1 onion, diced
• 2 garlic cloves, crushed
• 1 tin chopped tomatoes
• 2 Tbsp tomato puree
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper to taste
• Grated Parmesan cheese to serve

Method:

1. Cook spaghetti according to package instructions.  I normally boil the water, add a good dash of salt to the water, add the spaghetti to the boiling water and lower the heat to a simmer.  Stir the pasta until it falls below the water.  I normally take 2 minutes off the suggested time on the packet.  It should be cooked but firm.  Keep the pasta water to add to the sauce if it’s too thick.
2. In a large, heavy based, frying pan, cook minced beef over medium heat until browned.
3. Add chopped onion and garlic, and cook until onion is soft.
4. Add chopped tomatoes, tomato puree, oregano, basil, salt, and pepper.
5. Simmer for 20-30 minutes until the sauce has thickened.
6. Serve the spaghetti with the meat sauce on top, and sprinkle with grated Parmesan cheese. Enjoy!

This can be replicated for meatballs or just add vegetables of your choice to the sauce.
 
 
 
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