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Mum's Spag Bol

Growing up, Tuesday nights was Spag Bol night. It was my favourite night of the week! Mum would make this in her own special way. I've altered it slightly as I've got older by using chicken mince, however, this recipe would work using beef or alternatively a combination of pork & veal mince.

Ingredients

Method

  • 1.

    Heat oil in a large saucepan and add chopped onions and bacon

  • 2.

    Cook until onions soften and brown slightly

  • 3.

    Add chicken mince and tomato paste and cook through

  • 4.

    Season with salt and pepper

  • 5.

    Add in 3/4 of the tomato soup and tinned roma tomatos (keep the leftover soup and add after wine if necessary)

  • 6.

    Stir in red wine, mushrooms, zucchini and bay leaves and let cook for 1-2 minutes

  • 7.

    Turn down the heat to a low simmer and add in the oregano, chilli (optional), brown sugar and basil. Let all ingredients simmer for approx 10-12 mins (the time it will take for your spaghetti to cook)

  • 8.

    Drain spaghetti and drizzle with a little olive oil and serve.

  • 9.

    Top with Parmesan (reggiano) Cheese (optional)

Notes

Ensure that you use a good quality red wine to get a really good flavour to the sauce.

The bacon should add in a salty element so dont over-salt.

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Great recipe! Whole familly enjoyed this ( & they're fussy), I only changed a couple of things & let it simmer longer. Will be adding to the family meals favourites - thankyou!
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