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Below are the ingridients that are required to cook a remarkably good Classic spag bol:
- Prepare 500 g of steak mince.
- Provide 300 g of wholemeal spaghetti.
- Take 500 g of tomato passata.
- Prepare of Medium onion.
- Provide Pinch of oregano.
- Provide Pinch of rosemary.
- Use Pinch of chilli flakes.
- Provide Pinch of mixed herbs.
- Get Splash of Worcester sauce.
- Take cube of Beef stock.
- Provide of Seasoning.
Ready with the ingridients? Below are the steps on cooking 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!.
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