My spaggy bol is very simple. People add all sorts of stuff – grated veg, wine… but I reckon it’s technique that makes it taste great.
500g lean beef mince
half a large onion, diced finely
2-3 cloves of garlic
1 Tbs dried oregano
1 Tbs dried basil
salt and pepper
1 tsp sugar
optional – 2 handfuls of button mushrooms, chopped roughly
In a non-stick pan on a medium-high heat, add the mince.
Break it up and stir fry it until “grey-ish” in colour.
Add the onion and garlic and cook for another couple of minutes until the onion looks soft. If you’re using mushrooms, add them in with the onion.
Add the herbs and a generous amount of salt and pepper. Stir fry for another minute or so until the mince is brown. Like proper brown, all golden looking.
Add the passata, stir it in, then add the sugar.
Lower the heat, put a lid on at an angle over the pot to keep the blop/blip of the tomato sauce from splattering your kitchen, but still lets some steam escape. Stir occasionally and let it simmer away for about half an hour.
Combine with your favourite pasta or zoodles and top with grated parmesan.