My Mum’s Saturday Night Spag Bol

My mum’s Saturday night Spag Bol. This was our staple Saturday Night dinner. This is a very flexible recipe, so feel free to adapt to suit individual tastes. I would love to hear your variations!

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Step 1

Heat a large pan over medium heat and add the 500g of beef mince. Cook until browned, stirring occasionally to break up any clumps.

Step 2

Once the mince is browned, add the chopped onion, garlic and diced green pepper. Cook for about 5-7 minutes, or until the vegetables are softened.

Step 3

Add 2 teaspoons of tomato puree to the pan, stirring well to combine, and cook for another 2 minutes to integrate the puree with the meat and vegetables. Add the sliced mushrooms to the pan, stirring and cooking for about 5 minutes until the mushrooms start to soften.

Step 4

Pour the 400g tin of chopped tomatoes into the pan and crumble in the beef oxo cube, stirring well to combine

Step 5

Bring the mixture to a gentle boil, then reduce the heat to low and allow it to simmer slowly for a couple of hours, stirring occasionally. If short on time, simmer for at least 30 minutes.

Step 6

Just before serving, sprinkle a bit of oregano into the bolognese and stir for two to five minutes.

Step 7

Serve with fresh pasta (or an alternative of your choice), Parmesan and Garlic Bread