beef mince, oil, red onion, garlic, chopped tomatoes, tomato puree, carrot, oil, sweet corn, italian herbs, chilli, spaghetti, parmesan to serve
‘Spag bol’ is a student classic for a reason, easy, fairly cheap and uses up store cupboard items. This is a great dish to start cooking then leave bubbling away on a low heat if you have the time. My spag bol has a few more vegetables in than a traditional recipe but this isn’t a bad thing! Also Sainsbury’s basics spaghetti is only 30p/500gm a steal. I know I have already done a spag bol recipe, but this one is a lot closer to the classic Italian version.
Start by putting a finely sliced red onion on to fry, after a couple of minutes add 2 crushed cloves of garlic. Stir in the mince on a medium heat until it has all browned. Add 1 tsp of Italian herbs, a generous squeeze of tomato puree and a sprinkle of chilli flakes and stir. Grate a carrot and also add to the mince. Grating carrots is a grate (see what I did there?!) to add vegetables in a subtle way and finally add a can of chopped tomatoes and stir. Leave the bolognese on a low heat for 20 minutes, or as long as you can afford. Put some frozen sweet corn in just before serving. Put your spaghetti on to cook and serve with parmesan, salt and pepper.