By Andy Shep
Shep's Spag Bol
8 steps
Prep:30minCook:1h
One 400g tin chopped toms.
1tbsp tom puree.
400g beef mince (12% fat).
400g pork mince.
2tbsp worcestershire.
2tbsp olive oil.
One large white onion.
Four garlic cloves.
200g mushrooms chopped finely.
20cl red wine.
1tsp fresh chopped oregano.
3 thyme sprigs.
2tsp fresh chopped basil.
1 beef stock cube.
Parmesan to taste.
150-200g fresh pasta per person.
1tsp salt.
1tsp pepper.
Updated at: Thu, 17 Aug 2023 08:49:56 GMT
Nutrition balance score
Unbalanced
Glycemic Index
40
Low
Glycemic Load
6
Low
Nutrition per serving
Calories201.1 kcal (10%)
Total Fat10.6 g (15%)
Carbs13.9 g (5%)
Sugars2.8 g (3%)
Protein9.5 g (19%)
Sodium509.7 mg (25%)
Fiber1.5 g (5%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Instructions
Step 1
Fry onion in olive oil until translucent.
Step 2
Fry chopped garlic and finely chopped mushrooms for a few minutes.
Step 3
Add the pork and beef mince with the beef stock cubes sprinkled on top. Fry until cooked through.
Step 4
Add Worcestershire sauce and wine and boil off the alcohol.
Step 5
Add the tomato puree and chopped tomatoes, using a small amount water to rinse out the cans into the pan.
Step 6
Season with salt and pepper and leave to simmer and reduce for 60 minutes.
Step 7
Boil the fresh pasta for five minutes and sieve dry.
Step 8
Serve the pasta and Ragu with a generous helping of parmesan and some fresh basil.
Notes
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