This recipe is our go-to dinner because we generally have all the ingredients, and it’s a really filling, simple meal. On the days when I don’t know what to cook, I ask Ian to cook this Spag Bol.
But in saying that, this recipe is more than just humble Spag Bol. Ian has perfected this recipe to be true ‘Spaghetti Bolognese’ (am I the only one who says that in an Italian accent?). This recipe is so delicious and full of goodies. It has all the normal ingredients; mince, diced tomatoes, onion, garlic. But then, he adds in a few items that make it magical. Items such as semi-sun dried tomatoes, and bacon! (You’ll notice that Ian and I will add bacon to almost anything).
It’s basically spag bol at restaurant level. And I would argue it’s even better eaten the next day as leftovers.
It’s a simple, easy and absolutely delicious and you really need to try it out! Just don’t forget the bacon!
Makes: 4 large servings
- 250g spaghetti (angel hair spaghetti is delicious)
- 500g beef mince
- 2 Tins diced tomatoes
- 1 tablespoon of tomato paste
- 4 shortcut rashes of bacon
- 1/4 cup semi sun dried tomatoes (oil mostly drained out on paper towel)
- 2 teaspoons of garlic
- 1 onion diced
- 1 teaspoon of Italian herbs
- 1 carrot diced
- Grated cheese to sprinkle on top
- Boil a pot of water with a pinch of salt. Once boiled, add the spaghetti (broken in half) and cook until al-dente. Note: if using angel hair pasta, do this step last, as it only takes a few minutes to cook.
- Put a large saucepan on medium heat, cook bacon until browned. Remove bacon from pan and put aside for later. Then add diced onion, carrot and garlic and cook for 1-2 minutes until onion is translucent.
- Add mince and break up, cooking until browned.
- Add diced tomatoes, tomato paste, Italian herbs, cooked bacon and semi-sun dried tomatoes and simmer for 5-10 minutes until reduced.
- Serve on the pasta with grated cheese!
Recipe Source: Ian’s Gourmet Kitchen