Spicepaw’s Spag Bol

Spicepaw's Spag Bol 9
Things I have learned as an American in my relationship with my British husband: it’s never too early to start drinking on Christmas, potatoes are an important vegetable in every meal and spaghetti bolognese is not just pasta with meat sauce but is actually the ultimate comfort food.  For a Brit, a plate of this pasta tastes like childhood, a mother’s love and the comfort of coming in from the cold on a rainy day to sit in a big comfy chair by the fire.
No longer called by it’s full name but instead given the moniker, ‘spag bol’, this dish has been elevated to almost God-like status in the UK.  If you need proof of the fervor dedicated to this dish just Google ‘Spag Bol Britain’ and see what comes up. In a nation seemingly so reserved, you’d be surprised at the outrage over this dish.  I know because I have experienced it myself in my own household.  ‘no white wine’, ‘more tomato and onion’, ‘less garlic!’, ‘why are you putting cream in that?!’.   It took me years and many attempts to work this recipe up to British standards of spag bol perfection.  Now, I am happy to report that this is the version that gets a thumbs up from all members of the family.  Loved both by my husband and our daughter, this is the winning recipe.
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 Spicepaw's Spag Bol 10
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Ingredients:
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3 strips of bacon (finely chopped)
1 large onion (diced small)
3 garlic cloves (minced)
1 medium sized carrot (diced small)
1 cup chopped celery with leaves (diced small)
2 bay leaves
1 tbsp fresh thyme (leaves separated from the stalk)
2 tbsp fresh oregano (chopped)
4 tbsp fresh basil (chopped)
300g (10.5 oz) beef mince
120ml (4 oz)red wine
400g (14 oz) can of stewed tomatoes
680g (24 oz) passata (tomato sauce)
475ml (2 cups) beef stock
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Method:
In a large pot, add 1-2 tbsp of olive oil and heat on a medium flame. Chop up the bacon into small pieces and cook in the oil until the fat on the back has crisped slightly.
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Next add the  minced garlic, small diced onion, carrot and celery.  Cook with the bacon until all the vegetables have softened and are beginning to brown.
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When vegetables have softened, add minced beef, chopped oregano, chopped basil, thyme and bay leaves.  Cook for 2-3 minutes until the meat has browned and is no longer pink.
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Increase heat to high and add the wine so as to deglaze the pan.  Stir and bring to a boil to allow for the alcohol to cook off (this shouldn’t take too long, about 2-3 minutes.
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 Add passata, stewed tomatoes, and beef stock. Stir together and bring to a boil.    Once boiling, reduce heat to low, cover and let simmer for 1-2 hours until the sauce has thickened and all flavors have married together.
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Serve atop your favorite pasta and enjoy!
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Yum

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