Mum’s Spag Bol

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This recipe pre-dates my 5 Ingredients philosophy.

Mum’s Spag Bol

From Stonesoup

This is the dish that gave me a deep love for the comforts of pasta and one of the things that gave me massive respect for my Mum’s cooking, especially when I got to boarding school and tasted the poor excuse for spag bol dished up by the nuns.

While vermicelli (very thin spaghetti) was the most common accompaniment to this meat sauce, it was also the base for Mum’s delicious lasagne. Occasionally leftovers would be used for a quick lunch served on top of toast with a handful of cheese and a quick spin under the grill.

Serves 4-6
2T olive oil
750g (1 2/3lbs) minced beef (ground beef)
1 large brown onion, peeled & diced
500g (18oz) jar commercial tomato pasta sauce
1T Worcestershire sauce
2t crushed garlic
1t dried oregano leaves or small handful fresh oregano
1t marjoram leaves or small handful fresh marjoram, optional
1t Basil leaves or large handful fresh basil leaves
500g (1lb) vermicelli or spaghetti
parmesan cheese, to serve, optional

1. Place oil, beef and onion in a large frying pan and cook over a high heat stirring regularly until the meat has browned and the onion is soft

2. Add the pasta sauce, Worcestershire sauce, garlic and herbs. Stir well and bring to a simmer. Cook for approximately 30 minutes, stirring occasionally until sauce has reduced and thickened.

3. Cook pasta as per the packet directions. Drain and divide between plates and top with a generous amount of the meat sauce.

4. Serve immediately with cheese passed separately if using.