spag bol

Make a delicious spag-bol in less than half an hour

So-simple spaghetti bolognese

olive oil

carrot,

plum tomatoes

basil,

recipe Multi mince(see 'Goes well with' below)

spaghettior other long pasta

breadcrumbs

Heat the oil in non-stick frying pan. Tip in the carrot and cook for 5 mins to soften. Scoop out the tomatoes from the can and add to the pan, and cook for 5 mins more. Pour over the tomato juice and basil, then simmer for 15 mins. Whizz together in a blender until smooth. Can be frozen for up to three months.

Heat through with the Multi mince. Cook spaghetti according to pack instructions. Reserve some of the cooking water, drain and tip the pasta into the pan along with the sauce. Toss together, thinning with pasta water, if needed, and serve with the extra basil leaves on top and the breadcrumbs.

Whip up a huge batch of bolognese that's fit to feed a hungry crowd, or freeze half for a speedy midweek meal

Big-batch bolognese

bacon rashers, chopped

onions, finely chopped

carrots, finely chopped

celery sticks, finely chopped

garlic cloves, crushed

herbs

bay leaves

mushrooms, sliced

beef pork mince)

tomatoes

tomato purée

glass red wine (optional)

tbsp red wine vinegar

tbsp sugar

Heat the oil in a very large saucepan. Gently cook the bacon, onions, carrots and celery for 20 mins until golden. Add the garlic, herbs, bay and mushrooms, then cook for 2 mins more.

Heat a large frying pan until really hot. Crumble in just enough mince to cover the pan, cook until brown, then tip in with the veg. Continue to fry the mince in batches until used up. Tip the tomatoes and purée in with the mince and veg. Rinse the cans out with the red wine, if you have some, or with a little water, then add to the pan with the vinegar and sugar. Season generously and bring to a simmer. Simmer slowly for 1 hr until thick and saucy and the mince is tender. Serve with pasta and parmesan.

If you want to make this in a slow cooker, visit our <a href="https://www.bbcgoodfood.com/recipes/slow-cooker-spaghetti-bolognese">slow cooker bolognese recipe</a>.

This vegan pasta favourite is full of authentic Italian flavour. With the meaty texture of soy mince and an aromatic vegetable base, this sauce incredibly satisfying.

Vegan Spaghetti Bolognese

vegetable oil

onion (finely diced)

celery (finely diced)

carrot (finely diced)

mushrooms (chestnut

olive oil (extra virgin)

garlic (minced)

basil

oregano

tomato puree/paste

maple syrup (or brown sugar)

tsp chili flakes (red pepper flakes)

tbsp balsamic vinegar (or 4 tbsp red wine)

salt

tsp pepper

soy mince

soy sauce

water

pasta cooking water (reserved when draining)

Saute

Heat up the oil in a large frying pan. Add the finely chopped onion, celery, carrot and mushrooms. Sauté on medium heat for 15 minutes, stirring regularly, until the onions are translucent and start to turn golden brown.

Add and stir in the olive oil, garlic, dried basil and oregano, then the tomato puree/paste, maple syrup, chili flakes and balsamic vinegar. Continue to cook and occasionally stir on medium heat for 3 - 5 minutes, to form a thick paste.

Sauce

Next, stir in the chopped tomatoes, dried soy mince, soy sauce, salt, pepper and water.

Simmer

Bring to a simmer and cover with a lid. Cook covered on medium heat for 45-60 minutes. Stir every 5-10 minutes to keep from catching at the bottom of the pan.

Pasta

15 - 20 minutes before serving, cook the pasta following instructions on the pack or our tips in the post above. Drain the pasta and reserve some of the starchy cooking water.

Finish

Add up to 1 cup (240 ml) of the pasta cooking water to the simmered sauce (which should have reduced considerably), to make it rich and smooth.

Serve

Serve the vegan bolognese sauce with spaghetti, a crack of black pepper, and optionally a sprinkle of homemade vegan parmesan and some rocket/arugula or a few fresh basil leaves.

Get ready for a new delicious taco on your childhood faves! Cheesy Spag Bol Tacos!&amp;nbsp;

Spag Bol Tacos

beef mince, tofu

Mingle’s Spag Bol sachet

onion

garlic

carrot (grated)

zucchini (grated)

passata

200 ml of stock beef

Mozzarella cheese

Tortillas

Prepare ingredients by chopping or grating the veggies. Heat 2 tbsp of olive oil in a large pot over medium heat.

Add onion and garlic, cook for 3 mins. Mix in protein, cooking until browned. Add remaining veggies and coat all ingredients in sachet contents.

Stir in passata, tin of tomatoes and stock. Cover the pot and lower the heat to simmer for 20 mins.

Take meat out of pan, place a tortilla in &amp;amp; coat in leftover sauce. Put meat in tortilla, cover with cheese &amp;amp; form into taco. Pan fry each side for a few mins &amp;amp; enjoy!

A new take on an old classic! spice up meal time with this delicious spag bol ragu&amp;nbsp;

Spag Bol Ragu 

1.4 kg boneless beef chuck

Mingle’s spag bol seasoning

tbsp extra virgin olive oil

red onion, diced

garlic,

celery ,diced

red wine

pappardelle

tbsp butter

parmesan

Place a heavy based pot on medium-high heat, and add olive oil. When oil is hot, add beef. Stir until beef is well browned on all sides, about 5 minutes. Add Mingle’s spag bol seasoning, onion, garlic, carrot and celery. Reduce heat to medium-low and sauté until vegetables are softened, about 5 minutes.

Add red wine and continue to simmer until liquid has reduced by half, about 15 minutes. Add tomatoes and their juices, Reduce heat to low, and simmer for 45 minutes.

Remove pot from heat Using two forks, finely shred meat and vegetables. Loosely cover pan and return it to low heat to keep warm. Place a large pot of lightly salted water over high heat to bring to a boil.

Add pappardelle to boiling water. As it cooks, scoop out ½ cup water and reserve. Cook pasta to taste, then drain well. Return pasta to pot, and add butter and ¼ cup parmesan

mix gently until butter has melted. Add a little reserved cooking water to loosen.

To serve, add pasta to bowls, Spoon beef ragù over top &amp;amp;  Sprinkle each bowl with a spoonful of cheese. Enjoy :)

To be clear, spag bol isn’t about making something ‘traditional’, it’s about having fun. Sure, we’re borrowing some ideas from the Bolognese classic (adding milk) but also ingredients from ragu found in other parts of Italy, like herbs from ragu Toscano, and finishing with a truly British addition, Worcestershire sauce. Rich, meaty, nostalgic you’ll make it again and again.

Ultimate Spag Bol

Diced Pancetta

White Onion

Carrot

Celery

Garlic Clove

Butter

Leaf

Rosemary

Beef Mince

Red Wine

Worcestershire Sauce

Chicken Stock

Tinned Plum Tomato

Milk

Salt

Spaghetti

Parmesan

Garlic Bread

Add the pancetta to a large, heavy pan with a drizzle of olive oil. Place it over a low-medium heat and gently cook until the fat is released and the pancetta starts to turn crispy.

Meanwhile finely chop the onion, carrot and celery and peel the garlic. Add to the pan along with the butter, a pinch of salt, the bay leaves and rosemary and fry for 8-10 mins until the veggies are soft and the pancetta is nice and browned. Don’t rush this step.

Transfer the contents of the pan to a bowl and set aside. Return the empty pan to the hob, turn up the heat to high and tip in the beef mince and a big pinch of salt. Use the back of your spoon to break the mince up and fry until brown.

Pour in the red wine and let it bubble away over the high heat until reduced by half. Add the Worcestershire sauce then pour in the stock followed by the plum tomatoes. Return the veggies and pancetta to the pan and pour in the milk. Add the salt (the full amount listed in the ingredients list), bring to a simmer, then place a lid on and transfer to the oven for 2½ hrs.

Once the ragu is ready, you can cook your pasta and serve straightaway, but the sauce is even better made the day before and then reheated. If you are prepping ahead of time, let the ragu cool to room temp and place in the fridge overnight. The next day, use a spoon to scrape off the layer of fat which will have solidified on top.

Either way, when ready to eat, cook your spaghetti in a large pan of boiling salted water for 2 mins less than the packet instructions. Drain in a colander, saving a mug full of the salty, starchy cooking water.

Return the spaghetti to the pan you boiled it in and spoon in the ragu. Place over a low-medium heat and continue cooking, stirring and adding splashes of the reserved water (it should be bubbling but not frying) for another 2 mins or so, until you have a thick glossy sauce that clings to the pasta.

Serve with black pepper, lots of Parmesan, and garlic bread on the side!

Absolute winner. So much flavour and my teenage boys were actually grateful….! ☺️ officially my new spag bol recipe for life.

Best Spag Bol I've ever made - even better on toast the next day x

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Top Tags

So-simple spaghetti bolognese

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Top 6 spag bol recipes from across the web

The most viewed spag bol recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

So-simple spaghetti bolognese

Big-batch bolognese

Vegan Spaghetti Bolognese

Spag Bol Tacos

Spag Bol Ragu

Ultimate Spag Bol

The most viewed spag bol recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine