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Speedy Bacon Spag Bol

Speedy Bacon Spag Bol

with Spinach and Cheese

Family Friendly
High Protein
Cereals containing gluten

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 time20 minutes


serving amount

1 unit(s)


1 unit(s)

Garlic Clove

240 grams

Beef Mince

1 carton(s)

Finely Chopped Tomatoes with Onion and Garlic

½ unit(s)

Beef Stock Pot

180 grams


(Contains Cereals containing gluten)

40 grams

Baby Spinach

20 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

Not included in your delivery

100 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)3121 kJ
Energy (kcal)746 kcal
Fat24.6 g
of which saturates10.5 g
Carbohydrate84.7 g
of which sugars18.1 g
Protein46.8 g
Salt2.45 g
Always refer to the product label for the most accurate ingredient and allergen information.



Halve, peel and chop the onion into small pieces. Peel and grate the garlic (or use a garlic press).

Bring a large saucepan of water to the boil with 0.5 tsp salt for the spaghetti.


Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the beef mince and the onion. Cook until the mince has browned and the onion has softened, 5-6 mins. Use a spoon to break the mince up as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw mince. 

Season with salt and pepper. Add the garlic and stir-fry for 1 min more.


Once the mince has browned, add the chopped tomatoes, Knorr beef stock pot and the water for the sauce (see pantry for amount) to the mince.

Stir to combine, bring up to a boil, then reduce the heat to low and simmer gently until the sauce has thickened, 10-12 mins. IMPORTANT: The mince is cooked when no longer pink in the middle. TIP: If your red wine jus paste has hardened, pop it in a bowl of hot water for 1 min.


While the Bolognese cooks, add the spaghetti to the pan of boiling water and bring back to the boil. Cook until tender, 8 mins.

Once cooked, drain in a colander and pop back into the pan. Drizzle with oil and stir through to stop it sticking together.


Once the mince is cooked and the Bolognese has thickened, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

Remove the sauce from the heat and stir through the cooked spaghetti and half the hard Italian style cheese.

Taste and season with salt and pepper if needed. Add a splash of water if it's a little too thick.


Share your speedy spag bol between your bowls.

Sprinkle over the remaining hard Italian style cheese to finish.