For as long as I remember I’ve loved Ma’s Spag Bol. Every time she made it it would be different. I found out why when I asked for the recipe. There were never any exact measurements. You just tasted as you went until it was just the way you like it. So with that in mind… here is how I now make it.
500g beef mince (sometimes pork and veal)
1 large brown onion (or 2 medium) chopped
2 to 3 cloves of garlic crushed
2 teaspoons of beef stock powder
1 teaspoon of oregano
2 heaped dessertspoons of basil pesto (sometimes I use some fresh basil)
1 tin of Heinz Big Red Tomato Soup (or good quality other brand)
2 heaped tablespoons tomato paste
Few drops of Tabasco Sauce
Optional: chopped mushrooms (handful); chopped bacon; splosh of red wine; may need to add salt
Add some oil to a saucepan and cook your garlic and onion into soft. Add your mince and break up with a wooden spoon; cook until brown. Add all of your other ingredients and simmer gently for 30 minute to an hour. Keep tasting and adding until you are happy with the flavours.
Serve with spaghetti cooked to al dente and serve with parmesan cheese and garlic bread.
It’s always yummier the next day once the flavours have gone through. One of my favourites!!