Ten Minutes to Making Appetizing Classic spag bol

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Classic spag bol

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Below are the ingridients that are required to cook a remarkably good Classic spag bol:

  1. Prepare 500 g of steak mince.
  2. Provide 300 g of wholemeal spaghetti.
  3. Take 500 g of tomato passata.
  4. Prepare of Medium onion.
  5. Provide Pinch of oregano.
  6. Provide Pinch of rosemary.
  7. Use Pinch of chilli flakes.
  8. Provide Pinch of mixed herbs.
  9. Get Splash of Worcester sauce.
  10. Take cube of Beef stock.
  11. Provide of Seasoning.

Ready with the ingridients? Below are the steps on cooking Classic spag bol:

  1. Chop the onion into teeny tiny cubes (try not to cry!).
  2. Heat a deep frying pan with a little oil and cook the onion for 5 minutes or until soft on a low heat.
  3. 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.
  4. Drain the mince fat once browned – a must!.
  5. Turn the heat down low and whack in the passata and stir.
  6. Sprinkle in the herbs and crumble in the stock cube.
  7. Splash in a generous amount of Worcester sauce if you like it hot! (I count to 3 hippopotamus).
  8. Now set a timer for 20 minutes. Relax and let the bolognaise simmer.
  9. 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.
  10. A good chef will try the food to check the seasoning.
  11. Drain the spaghetti and divide into 4 portions.
  12. Divide the bolognaise into 4 portions and enjoy! Mamma Mia!.

The ingredients are mostly the same as spaghetti bolognaise or as we call it in Australia: Spag bol but with very little alteration of how they are Gather the ingredients to a classic Australian Spag bol. A quick and easy Veggie Spag Bol' recipe, from our authentic Italian cuisine collection. "For this plant-based take on a classic spaghetti bolognese you'll make a rich, veg-packed lentil rag├╣ and. Spaghetti Bolognese is known and loved the world over, so why do many Italians dispute its existence? It's time to ask, will the REAL ragu please stand up? You can't beat a simple Spag Bol.

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