Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, classic spag bol. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
Classic spag bol is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is appreciated by millions daily. Classic spag bol is something which I have loved my whole life. They are nice and they look wonderful.
Once the spaghetti is cooked, drain, reserving a mugful of cooking water, then return to the pan with a few spoons of Bolognese, a good grating of Parmesan and a drizzle of extra virgin olive oil. Toss to coat the spaghetti, loosening with a splash of cooking water, if needed. Classic spag bol My dad used to cook this for the family on a Saturday night when I was growing up and we used to curl up on the sofa afterwards with a film - perfect family time!
To begin with this particular recipe, we have to first prepare a few components. You can cook classic spag bol using 11 ingredients and 12 steps. Here is how you can achieve it.
The ingredients needed to make Classic spag bol:
- Make ready 500 g steak mince
- Take 300 g wholemeal spaghetti
- Prepare 500 g tomato passata
- Get Medium onion
- Get Pinch oregano
- Get Pinch rosemary
- Prepare Pinch chilli flakes
- Make ready Pinch mixed herbs
- Take Splash Worcester sauce
- Prepare cube Beef stock
- Get Seasoning
Serve up your richly flavoured ragù with spaghetti and plenty of grated cheese. Add the onion, celery and carrots with a pinch of salt. Make this hearty spaghetti bolognese recipe in bulk, portion it up and freeze for instant good-for-you ready meals. Once the spaghetti is cooked through, drain and add to the pan with the bolognese sauce.
Steps to make Classic spag bol:
- Chop the onion into teeny tiny cubes (try not to cry!)
- Heat a deep frying pan with a little oil and cook the onion for 5 minutes or until soft on a low heat
- Plop in the beef mince, break up with some utensils (good for getting out some tension!) and stir and cook until browned on a medium heat
- Drain the mince fat once browned - a must!
- Turn the heat down low and whack in the passata and stir
- Sprinkle in the herbs and crumble in the stock cube
- Splash in a generous amount of Worcester sauce if you like it hot! (I count to 3 hippopotamus)
- Now set a timer for 20 minutes. Relax and let the bolognaise simmer
- Boil the kettle, place the hot water in a saucepan and bring to a rolling boil with some salt. Add the spaghetti and cook for 10 minutes
- A good chef will try the food to check the seasoning
- Drain the spaghetti and divide into 4 portions
- Divide the bolognaise into 4 portions and enjoy! Mamma Mia!
This Bolognese sauce can be cooked in advance and frozen. Add spaghetti and toss until well combined. Serve with fresh basil and additional grated Pecorino, if desired. Short for spaghetti bolognese, spag bol is one of Australia's national dishes. The dish is a uniquely Australian version of the classic Italian tagliatelle al ragù alla bolognese.
So that is going to wrap it up for this exceptional food classic spag bol recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
