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No-Chop Simple Spag Bol

with Baby Leaf Balsamic Salad

4.0(148)

Mimi MorleyUpdated on February 03, 2026

Get 50% off 1st box + free dessert for 3 months!

Get 50% off 1st box + free dessert for 3 months!

Calories

:

714 kcal

Protein

:

45g protein

Total

:

35 minutes

Difficulty

:

Easy

Prepped in 10

Allergens:

Sulphites
Celery
Cereals containing gluten
Wheat
Milk
Egg

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

serving amount

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

Nutritional information

Energy (kJ)2989 kJ

Energy (kcal)714 kcal

Fat19.4 g

of which saturates7.7 g

Carbohydrate87.3 g

of which sugars19.5 g

Dietary Fibre3 g

Protein45 g

Salt3.1 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!

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