So I love the meaty taste of spag Bol but it all gets a little but boring and samey sometimes.. So I saw some recipes that involved cooking the pasta in with the sauce instead of with water and I love them! It gives it a real hearty taste.. Give it a go and let me know what you think.
Basically you just make your normal spag Bol sauce ( see my recipe below) make it a little more watery than usual. add in some pasta I chose congiliette and leave to cook for about 20 mins checking the consistency of the sauce and toping up with water regularly! Serve up and enjoy!
Spag Bol sauce
1 celery stick
1 pack of extra lean mince
1 beef stock pot made up as instructed.
1 tin tomatoes
1 teaspoon of marmite
1 teaspoon balsamic vinegar
1 teaspoon of wostershire sauce
Chop all the veg very finely and add to the pan, fry on a low heat until soft.
Add the mince and brown
Add all of the wet ingredients.
Leave to cook for 10 mins
Add the pasta ( uncooked)
Leave for 20 mins stirring regularly.
Let me know what you think