Having gone to town on OXO's Spag Bol product I thought I might share my easy version with you! Remember you can vary the recipe to suite your tastes, for example you might add real garlic or you might add fresh chopped Basil just before serving.
250g lean minced beef
1 onion, finely chopped
400g tin chopped tomatoes (with garlic if you like)
500g passata (pureed tomatoes)
2 beef OXO cube or 1 Knorr beef cube
2 tbsp Oregano (quantity to your taste)
1 or 2 tsp Gia Garlic paste (or use real thing)
2 tbsp olive oil
How to make:
- Finely slice
onion and gently fry in a large saucepan for 3 or 4 minutes.
- Add the oregano
and continue to fry for a further minute.
- And the mince
and continue to fry, stirring all the time until the meat is browned.
- Crumble in the
Oxo cubes and stir until incorporated into the mince.
- Add the garlic
- Add this in
tomatoes and stir together.
- Using the tin
that contained the tomatoes, add a tin full of the passata to the pan. (You
should have some of the passata left which you can keep to one side in case
your source becomes too dry.)
- Bring your sauce
to the boil and then lower the heat to let it gently simmer for about 40 to
- The sauce is now done and can be served with spaghetti or pasta of your choice. When serving you can sprinkle on top some ripped basil leaves and freshly grated Parmesan cheese.
I always make the sauce well ahead so that it can stand for a few hours before it needs to be served. I think this gives it more flavour.
Remember this is only a guide. You can vary the recipe to suit your own tastes . . . how about adding some sliced mushrooms or some diced red pepper? If using fresh garlic add it to the onion just before you add the minced beef.