"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Good Ol' Spagbol! Recipe

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This recipe for Good Ol' Spagbol!, by , is from Sophie & Alex , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Ewan & Amanda Murdock

Category:
Category:

Ingredients:  
Ingredients:  
Some oil. About a shots worth
500g minced beef
Small white onion, sliced and diced
3 cloves of garlic, cut up, obviously
2 sticks of celery, see above
2 carrots (sliced, diced, grated. Do what you want, just hurry up!)
A squidge of tomato paste
400g tin of chopped tomatoes
Dried basil

Directions:
Directions:
Pan, medium heat, oil in. Put the veg in, in this order. Onions, garlic, celery, half the carrots, then the other half. Only kidding, just smash it all in at the same time. Stick all the weird and wonderful stuff you found in your fridge/in cupboards/on the floor. Fry on a medium heat until itís all softened. Should take about 10-15 mins. Add the mince, break it up with your wooden spoon and brown it. That means cook it until itís brown. Still a bit red? Well thatís not brown! Add your squidge of tomato paste and cook for another minute or so. Add the chopped tomatoes and dried basil and simmer. Add some red wine to your sauce!
Stir your masterpiece. Pander to it and be proud of it. When itís reduced to the desired thickness then add salt and pepper and taste. Add a half teaspoon of sugar to deal with the acidic tomatoes.
Make your pasta and whack some Bolognaise sauce on. Add Parmesan. Gloat!

Personal Notes:
Personal Notes:
Anything thatís in the fridge that you want to put in it. This is your bolognaise and not some smart punkís who is telling you what a ďproperĒ Bolognaise should be made out of. Anyway, to work!

 

 

 

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