Glasney Spag Bol
Serves
4
Prep Time:
30 mins
Cook Time:
45-60 mins
Cooking Tunes:
Fleetwood Mac
About this Recipe
- 500g Beef or Beef & Pork Mince. TVP or Quorn for veggie option.
- 200g Closed cup mushrooms, trimmed and quartered.
- 1 large onion, chopped
- 2 large carrots peeled and grated
- 2 clove garlic, crushed
- 2 tins chopped tomatoes
- 1 carton Passata
- 1 Tbsp Tomato puree
- 2 Tsp Oregano
- 100g Dried Spaghetti per person
- 1 Tbsp Olive oil
- Salt and Pepper.
- 1 Tbsp Balsalmic Vinegar (or Worcester Sauce)
- 1 Beef Stock-pot of vegetable stock for veggie option
- 2 Glasses Red wine (one for cooking, one for drinking)
- 1 Dsp Sugar
Nutrition
- Protien 35%
- Carbs 76%
- Calories 12%
Step by Step Instructions
Step 1
1. Heat your pan on a medium-high heat and add the olive oil. Add the mince and salt and pepper to season. You can skip this step if using veggie mince. Use a wooden spoon to fry the mince and brown it. This will happen in stages. The mince will initially go grey and because those shysters in the meat industry have injected the meat with water, a whole load of water will come out. If you bought 15%-20% fat mince, fat will come out too. Keep stirring until the water evaporates and the meat starts to brown in the oil. It there is too much oil, you can spoon some off carefully.
Step 2
2. Now add in the grated carrot and chopped onion and sweat them off with the beef. If your heat is too high, they will burn and go crispy, but as you’re a student, you’re going to eat it regardless. Once these start to soften, add the mushrooms and garlic and the oregano. Stir to the sound of Fleetwood Mac, ‘Don’t stop’. (Link below)
Step 3
If you’re not using wine, mix your stock pot or stock cube with 20o ml of boiling water. Add about half to your the pan and deglaze the pan with a wooden spoon – that means scrape off all the tasty bits that are stuck to the pan. If you are using wine, do this with a good glass of red wine – white will work but won’t add much in the way of flavour. Using beer could work – lager would just be wrong. Please don’t use anything you found in a glass from last night’s party.
Step 4
Now add everything tomatoey. Chopped tomatoes, passata and puree. Also add the sugar – this counteracts the acidity of the tomatoes. If you are using balsamic vinegar, at this as well. Add ther rest of the stock. Stir and stir. It’s probably at this point you have realised that you should have used the biggest pan you had – if the pan is too big it will be problematic – but look on the bright side – you won’t make this mistake again!
Step 5
Bring the pan up to the boil – just and then turn the heat down to a simmer and leave with the lid on for at least 30 mins, but ideally 45 to an hour. It should look like a bubbling swamp – not too watery. This is what makes it rich and tasty. Check about every 15 mins – stir and make sure it’s not sticking to the pan or drying out. If it is sticking to the bottom – don’t scrape it off if it looks burnt. Top up with boiling water if need be, but don’t make it too watery.
Step 6
About 15 minutes before serving, boil a kettle and pour it into a pan large enough for your spaghetti. Add enough salt so it tastes like the ocean. (From a blue flag beach). Please don’t use the actual ocean. Bring the water to a rolling boil (looks like a lush bath bomb in your bath). Put the spaghetti in a pan and fan it around the rim. Tap it gently into the water and use your spaghetti server to occasionally stir it to ensure it is not sticking. At about 10 mins, test a piece of pasta to see if it is cooked through. When cooked, drain and toss in olive oil to stop it sticking to itself.
