Speedy Spag Bol
with Parsley Crumb and Cheese
This Speedy Spag Bol is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.
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
10
Panko Breadcrumbs
(Contains: Cereals containing gluten)
240
British Beef Mince
1
Finely Chopped Tomatoes with Onion and Garlic
22
Red Wine Jus Paste
(Contains: Sulphites, Celery)
180
Spaghetti
(Contains: Cereals containing gluten)
1
Flat Leaf Parsley
40
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
Not included in your delivery
100
Water for the Sauce
Utensils
Cooking Instructions and Tips
Bring a large saucepan of water to the boil with 1/2 tsp salt for the spaghetti. Heat a drizzle of oil in a large frying pan on medium-high heat. Once the oil is hot, add the breadcrumbs. Season with salt and pepper and fry, stirring regularly, until lightly toasted, 3-4 mins. TIP: Watch them like a hawk as they can burn easily. Once cooked, remove the toasted crumbs to a bowl and set aside.
Pop the (now empty) frying pan back on medium-high heat and pour in a drizzle of oil. When the oil is hot, add the beef mince and cook until browned, 4-5 mins. Use a wooden spoon to break it up as it cooks. Drain and discard any excess fat from the mince. IMPORTANT: Wash your hands and equipment after handling raw mince.
Add the chopped tomatoes, red wine jus paste and water (see ingredients for amount) to the mince. Stir well to combine, then reduce the heat to low and simmer gently until the sauce has thickened, 10-12 mins.
Meanwhile, when the water is boiling, add the spaghetti and 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.
While everything cooks, roughly chop the parsley (stalks and all). Add the parsley to the bowl with the crumbs and mix well to combine. When ready, take the Bolognese off the heat and mix in the spaghetti and half of the grated hard Italian style cheese. Taste and season with salt and pepper if needed. IMPORTANT: The mince is cooked when no longer pink in the middle.
Divide the spaghetti between your bowls and sprinkle over the remaining grated hard Italian style cheese. Finally, sprinkle over your parsley crumb for those who like things extra crunchy. Enjoy.
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