No-Chop Simple Spag Bol
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No-Chop Simple Spag Bol

with Baby Leaf Balsamic Salad

Allergens:
Sulphites
Celery
Cereals containing gluten
Milk
Egg

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.

Preparation Time35 minutes
Cooking time10 minutes
DifficultyEasy

Ingredients

serving amount

240 grams

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)

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

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Nutritional information

Energy (kJ)3150 kJ
Energy (kcal)753 kcal
Fat24.5 g
of which saturates10.5 g
Carbohydrate86 g
of which sugars18.5 g
Protein46.9 g
Salt3.15 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Kettle
Large Saucepan
Colander

Instructions

1

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.

2

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.

3

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.

4

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.

5

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.

6

Divide the spag bol between your bowls. 

Serve the baby leaves leaves alongside with a drizzle of balsamic glaze.

Enjoy!