Everyone has their way of doing a spag bol recipe, don’t they? And it all depends on the time you have available to you. If you’ve planned something low and slow, you can include some braising steak or chuck and make a chunky ragu. But if you’ve only got time for something speedy, you stick with the basics of mince, tomatoes and a few herbs.

Whether you’re cooking it up fast or slow, it’s great to get a tonne of nutritious veg into the base. I love digging around in the bottom of the crisper drawer to see what jewels I can bung in with the onions and garlic to give it a depth of flavour, extra fibre and superior nutritional scope.

Always a crowd-pleaser across the generations here’s a scrummy ragu recipe with all sorts of optional add-ins to make it a tasty treat.

 

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