2 medium onions roughly chopped
2 tins chopped tomatoes
1 500g carton of passata
4 cloves of garlic, peeled and chopped
1 carrot, peeled and finely chopped
1 stick of celery, peeled and finely chopped.
3 tablespoons of red wine vinegar
2 tablespoons worcestershire sauce
2 tablespoons of tomato puree
2 dessert spoons sugar
preparation 10 mins • you cook for 10 mins •
Makes 12 portions
Watch a 30 second preview of my cook-along video below
Spag Bol. This is a dish that has suffered from being a student favourite containing only mince and cheap supermarket sauce. With a little care and attention though, spaghetti bolognese should be a dish that's the ultimate in comfort and packed with flavour. I always make a large amount of this, and the recipe below is for 12 individual portions. I leave it to cool and divide the portions into sealable little food bags, which can then lie flat in the freezer for up to a month. This means that you have ready made 'ready meals' for those evenings you can't be bothered to cook. This is a two part recipe. In part one we get the veg cooked. In part two we do everything else!
Very big pan. Look at all the ingredients and remember they all have to fit.
Spoon to stir
Before you start, have all the veg chopped and ready. Put your large pan on a high heat and click here!
Before you start, have your tins open, bottles ready and click here!