Our take on
500g of your preferred mince meat (I use 5% fat beef Or lamb Or even cheap turkey mince)
A couple of large white onions
Half a punnet of mushrooms
- 2 tins of chopped tomatoes
- 1 tin of baked beans in tom sauce
- Italian herbs
- 1-2 cloves of crushed Garlic
- 1-2 cubes of beef oxo
- Half a tube of tomato purée
- A pinch of salt & pepper
- 1/4 pack of Spaghetti
- Parmesan / cheddar cheese
- Garlic bread
To save time I chop up my onions and mushrooms, stick them in a microwaveable bowl with lid and put them in the Micro for 10 mins stirring at 5 mins. When they are beautiful and soft I take them out and drain away the excess water. Now I brown my mince in a large pan (oil optional for frying as the mince creates enough liquid to get away without using any)
Once the mince is browned off I add my onions, mushroom to the pan. Let them cook for a minute and then chuck in the chopped tomatoes and beans. Add the oxo cubes then Sprinkle over a few tsp’s of Italian herbs, crush in the garlic and squeeze in half a tube of tomato purée. Give it a good stir and bring to the boil. Once it’s hit boiling point you can turn the heat down and let the pan simmer away for while until all them flavours are beautifully mixed together and becomes nice a thick.
I usually let mine simmer for around an hour as the longer it’s left the more beautiful it tastes.
Keep tasting it to see if it needs a few more herbs or garlic ect as the flavours will change as cooks through. Add the salt and pepper, give it a swirl and serve with beautifully boiled spaghetti (see method below)
I also serve mine covered in either Parmesan cheese or cheddar cheese with a side of yummy garlic bread.
Pour yourself a glass of wine and thoroughly enjoy this meal made for gods!
P.s – my Mam bulks gets out with grated carrot and some people even add peppers too but it’s not to my taste 👍🏻
Pan of boiling water from the kettle, add a pinch of salt and a knob of butter to the water, now add a good handful ( or your desired amount) of spaghetti and stand it in the pan. If you like if short then snap the spag sticks in half and put them under the boiling water. If you like your spag long then leave to cook for a few mins and you can bend the pasta over into the water as it starts to soften.
Now using a fork I separate the spaghetti strands in the water and leave it to boil until it’s nice and cooked. (Keep tasting know when it’s cooked to your taste)
Some people say if you pull a stand out of the pan and chuck it at the wall with a tiled surface, if it sticks to the wall it’s cooked. To be fair I just taste it, if it’s nice and soft without a snap or a crunch then that’s cooked enough for me.
I pull the spaghetti outs and add it to my plate or mix it in with my bolognese as a little of the water added starch makes the flavour of your meal stand out 5x more then if you were to have washed off the starch under boiling water. Too much can cause a little tummy upset, but a little won’t hurt and intensify yours flavours with other added health benefits.