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Speedy Spag Bol

Speedy Spag Bol

with a Parsley Crumb

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Looking for a quick and tasty midweek dinner option? Try cooking up our Speedy Spag Bol in just 20 minutes for a delicious and speedy meal.

Tags:Family Friendly
Allergens:Cereals containing glutenCelerySulphitesMilkEgg

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 conflict 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 Time30 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

10 grams

Panko Breadcrumbs

(ContainsCereals containing gluten)

240 grams

Beef Mince

1 pack(s)

Finely Chopped Tomatoes with Onion and Garlic

22 grams

Red Wine Jus Paste

(ContainsCelery, Sulphites)

180 grams

Spaghetti

(ContainsCereals containing gluten)

1 bunch(es)

Flat Leaf Parsley

40 grams

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

Not included in your delivery

100 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3293 kJ
Energy (kcal)787 kcal
Fat26.0 g
of which saturates12.0 g
Carbohydrate87 g
of which sugars14.0 g
Protein50 g
Salt3.6 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Saucepan
Frying Pan
Spoon
Bowl
Measuring Cups
Colander
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

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 half of the grated hard Italian style cheese and the spaghetti. Taste and season with salt and pepper if needed. IMPORTANT: The mince is cooked when no longer pink in the middle.

6

Divide the saucy spaghetti between your bowls and sprinkle over the remaining grated hard Italian style cheese. Finally, sprinkle over your parsley crumb (the crumb can be left off for the kids if they don't fancy it). Hey presto! You're ready to eat. Enjoy.