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Recipe By: Kate Damen
Best Spag Bol Ever
Ingredients
- 500g beef mince
- 500 g pork mince
- 100g Shaved pancetta
- Glass of red
- 3 cloves garlic
- 2 large onions
- 1 shallot
- 2-3 cups mushrooms
- Big bunch basil
- 200mls fresh cream
- 3 tablespoons Tomato paste
- 2 tins Chopped tomatoes
- 1litre beef stock/chicken stock
- Big packet of pasta
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Directions
- Chop onion, shallot and garlic, soften in a few tablespoons of olive oil.
- Add chopped pancetta and up the heat, until it melts, a few minutes on high
- Add minces, break it up and brown it.
- Add your wine and burn off for a couple of minutes
- Add the 2 cans tomatoes, tomato paste, stock, basil
- After about half an hr add the mushrooms.
- Leave the lid on and stir occasionally for about 2hrs
- Add the cream, stir it through and leave for another hr.
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