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.
Heat oil in a large saucepan and add chopped onions and bacon
Cook until onions soften and brown slightly
Add chicken mince and tomato paste and cook through
Season with salt and pepper
Add in 3/4 of the tomato soup and tinned roma tomatos (keep the leftover soup and add after wine if necessary)
Stir in red wine, mushrooms, zucchini and bay leaves and let cook for 1-2 minutes
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)
Drain spaghetti and drizzle with a little olive oil and serve.
Top with Parmesan (reggiano) Cheese (optional)
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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