No-Chop Simple Spag Bol
with Baby Leaf Balsamic Salad
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
240 grams
British Beef Mince**
1 carton(s)
Finely Chopped Tomatoes with Onion and Garlic
15 grams
Red Wine Jus Paste
(Contains: Sulphites, Celery)
180 grams
Spaghetti
(Contains: Cereals containing gluten, Wheat)
20 grams
Grated Hard Italian Style Cheese**
(Contains: Milk, Egg)
20 grams
Baby Leaf Mix**
12 milliliter(s)
Balsamic Glaze
(Contains: Sulphites)
Not included in your delivery
½ tsp
Sugar for the Sauce
100 milliliter(s)
Water for the Sauce
Utensils
Cooking Instructions and Tips
Heat a large saucepan or casserole dish on medium-high heat (no oil).
Once the pan is hot, add the beef mince. Fry until the mince has browned, 5-6 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.
Meanwhile, boil a full kettle.
When the mince has browned, drain and discard any excess fat. Season with salt and pepper. IMPORTANT: The mince is cooked when no longer pink in the middle.
Add the chopped tomatoes, red wine jus paste, sugar and water for the sauce (see pantry for both amounts) to the mince.
Stir the sauce and bring to a simmer. Cover with a lid, reduce the heat to medium low and simmer for 15 mins. Stir once in this time.
Meanwhile, pour the boiled water into a large saucepan with 0.5 tsp salt on high heat.
Once the sauce has been cooking for 5 mins, add the spaghetti to the water and bring back to the boil. Cook until tender, 8 mins.
Once cooked, drain in a colander and pop back in the pan.
Drizzle with oil and stir through to stop it sticking together.
Once the sauce has cooked, taste and add salt and pepper if you feel it needs it.
Add the drained spaghetti to the sauce along with the cheese and stir to combine.
Divide the spag bol between your bowls.
Serve the baby leaves leaves alongside with a drizzle of balsamic glaze.
Enjoy!
