Spag Bol

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Chop onions, carrots, and celery as finely as possible (no seriously) Onion: ~2–3 mm dice Carrot: ~1–2 mm dice (slightly smaller — it’s harder) Celery: ~2 mm dice

Step 2

Heat a large pan on low-medium heat with a splash of olive oil. Add the veg to it with 1/2 tsp of salt. Cook for 10-15mins. Stir to avoid browning.

Step 3

Increase the heat to medium-high and add the meat to the pan with 1 tsp salt and 1/2 tsp of pepper and brown it.

Step 4

Add the tomato paste for 1-2mins then add the wine for another few mins.

Step 5

Add the passata and milk + 1/2 tsp of salt and 1/4 tsp of pepper, and let it simmer on low heat for 45+ mins. Check seasoning halfway and add salt/pepper to taste.

Step 6

Too thick → add a splash of water or stock Too acidic → more milk or a knob of butter Too loose → lid off, slow simmer