Recipe: Ev’s Spag Bol – the Way Mamma Used to Make It

Article from: Unsealed 4X4

It might not be authentic, but it’s certainly a delicious meal that’s cheap and easy to make on the road

Serves: Will feed 5-6 hungry mouths, is easy to make and cheap as chips.

INGREDIENTS

Leggos tomato paste 375g (must be this one)
Tin of crushed tomato
Tin of kidney beans (optional)
Pack of sliced mushrooms (optional)
Grated carrot (optional)
500g pork mince
Garlic
One red onion
Pack of pasta (Fettuccine)
One beef stock cube
Salt/pepper
Mixed herbs
Grated cheese

METHOD

1. Chop up one brown onion and crush four cloves of garlic, put into a large pan or camp oven on medium/high heat with a generous amount of olive oil. Cook until onions are soft and brown.

2. Add 500g of pork mince (you can use beef or half pork half beef) and cook until brown. Season to taste with salt while cooking, but you won’t need much.

3. Add the entire jar of tomato paste, one beef stock cube and a cup of water (use the tomato paste jar to save washing up). Add mixed herbs to taste, and stir through. Add crushed tomato and kidney beans (if you feel like them) and stir through. Add chopped mushrooms (again, if you like them) and let simmer until the sauce is nice and thick. I prefer to let the sauce simmer on a low heat for 30mins or so to get the most flavour, but you can speed it up if in a hurry.

4. Cook an entire pack of pasta in a pot of boiling water, adding salt and olive oil to the water. When pasta is cooked, add desired amount to a bowl and add the bolognaise sauce on top.

5. Add mixed herbs and cheese to suit and enjoy. It’s not authentic, but it’s delicious and easy meal you can prepare at home; freeze and pack away in zip lock bag to heat up when required. Also makes wonderful nachos if you have any leftover sauce.

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