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.
Alex Thurman - Feed the Brood
5 minPrep Time
55 minCook Time
- 1 tbsp olive oil
- 100g frozen onion
- 50g frozen garlic
- Anything you have in the fridge or freezer e.g. peppers, mushrooms, celery, carrots, courgette - finely diced
- 100ml red or white wine - only if you have time to cook it off
- Dried oregano or mixed herbs
- 600g pack lean steak mince
- 3 tbsp tomato puree
- beef stock gel pot or cube
- 1 tsp pesto
- Seasoning to taste
- In large, high-sided saucepan, heat oil and fry off onions and garlic for 2-5 mins
- Add any diced veg you have to create a base and add the herbs
- The pan can sit for a long period with low or no heat to achieve maximum flavour if you wish, just make sure you're being conscious of food hygiene and move into the fridge if it's going to be cool for an extended period
- When ready to continue, heat up fully & stir mince into the hot pan and brown all over, breaking it up as you go
- Once browned, add tomato puree, stock pot or cube (without additional liquid) and pesto
- Allow to simmer and bubble for 10-15 mins whilst cooking up the accompaniments of pasta, potatoes or bread and green veg
- Season to taste