Spag Bol
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| Spaghetti Bolognese |
One of my favorite dishes to make and eat! Oh, and guess what? It is a favorite of many Brits (who knew?) my husband and sons included. When living in the UK, a few years back, Spag Bol was voted the nation’s favorite dish.
I grew up on a steady diet of Italian. You may remember Nonni’s meatballs and cutlets. My kids go crazy for these. Growing up, I used to love when my mom cooked Italian our whole house smelled of basil, tomatoes, onions and garlic. Whenever I make this dish, I’m transported back in time.
Last night, we had Spag Bol. Here is how I make it:
My Spag Bol
– 1lb ground beef (or turkey)
– EVOO
– 1 onion
– 2 carrots
– 2 celery stalks
– 1 pepper
– 2 cloves of garlic
– 1 jar of favorite tomato sauce (I love Giada’s sauces – you can get them at Target)
– small heirloom tomatoes
– herbs (parsley, fennel seeds, oregano, basil)
– parmesan cheese
– spaghetti
1. Brown your beef (or turkey) in a small amount of EVOO. Once browned skim off the fat.
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| Brown meat. |
2. Chop veggies and throw them in once the meat is browned. I usually use carrots, onion, celery, fresh tomatoes and garlic. Last night, I didn’t have carrots so I put in pepper. This is a great way to get your kids to eat those veggies without even realizing.
3. Once veggies are softened, add jarred sauce, ground pepper and shake in your herbs. The more the merrier.
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| My sous chefs! |
At our house some sauce doesn’t always make it in the pot (John was so busy stirring, that he didn’t realize some was going on the floor).
4. My secret ingredient is Tuscan Herb Olive Oil from the Roman Table in Scituate Harbor. It just give that extra little something. I guess you could say a taste of Tuscany in a bottle.
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| Tuscan Herb EVOO from The Roman Table |
5. Simmer over low heat. Cook spaghetti, I usually use Barilla whole wheat or Dreamfields Low Carb Spaghetti.
6. Serve with fresh grated Parmesan cheese.
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| Spag Bol Lover! |
Thumbs up here! I’m sure it will be the same at your house. Hope you enjoy!
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Spag Bol must have one of the highest number of different recipes and still be called the same thing (probably only beaten by Chilli/Chilli Con Carne).
My recipe is:
– beef
– 1 onion
– 2-4 rashers smoked bacon, chopped small
– 2 tins good quality chopped tomatoes
– 2 tbsp concentrated tomato puree
– 2 beef oxo cubes
– A splash of Lea & Perrins
– A glug of red wine / port
Clare likes to put in diced carrots like you.
James, it sounds delicious! You’ll have to make it for us next time we see you 🙂
I love your references to the UK. Seeing ‘Spag Bol’ on an american blog made me smile. It’s the old geezer’s absolute favourite – I always use beef, onion and mushrooms and tomatoes, and then add any other veg I have. You can’t really go wrong, and now you’re making me hungry, again !
This looks simply delicious! I love all the fresh veggies! It’s nice to have some cute helpers too!
That looks yummy!
I never had that before – looks fab!
Thanks for linking up- Stacey of Embracing Change
This looks so delicious. I’m bookmarking this recipe! Thanks for linking up at my party at
http://www.doodlesandstitches.com/
Thanks, Nicole! Hope you try it.
Congratulations! You’re being featured on
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