Spag Bol

Everyone has their own recipe for Bolognese Sauce. I'm not going to claim that mine has any authenticity (and it is subtly different everytime I make it), but it can be quite yummy!

olive oil
1 onion
1 clove of garlic
1 or 2 sticks celery (optional)
500g minced beef
3 or 4 rashers of streaky bacon (optional)
1 green pepper (any other colour will work, but green is best visually)
150g mushrooms (actually the weight is a guess, but I didn't think you'd like me to say 'some mushrooms')
1 tin chopped tomatoes
around 1 tablespoon tomato puree
a slug of vermouth
dried mixed herbs

Gently fry chopped onion, sliced celery (if using) and crushed garlic in some olive oil. Add chopped bacon (if using). As onion begins to soften, add the minced beef and turn the heat up high. Stir until the mince has browned (make sure you break up all the lumps). Add the chopped pepper and tin of tomatoes.

Next pour in the slug of vermouth. It was my aunt that taught me that vermouth was a better choice than wine (although a small glass of red or white wine will also work if you don't have vermouth). I can heartily recommend Noilly Prat - it has a fantastic aroma when you add it to hot dishes.

Add the mushrooms - cut in half if button mushrooms, otherwise quartered or sliced depending on the size. Now add enough boiling water to give a pleasing consistency. It's ok if you add too much because you can always reduce the sauce a little (ie bring to a slow boil until it has thickened up). Add 1-2 teaspoons of mixed herbs and the tomato puree.

Simmer for at least 10 minutes or up to a couple of hours. And taste it!!! You can adjust the taste by adding salt, pepper, more tomato, more herbs etc, until it is exactly as you like it.

Serve with spaghetti (cooked as pasta) and freshly grated parmesan.


If you have children who are used to eating spag bol made with a bought sauce, firstly: Shame On You! This recipe is so quick and simple and tastes a hundred times better. Secondly though, many children will object to the visible vegetables in the sauce and won't want to eat it. You can cut the vegetables really small: I normally cut to around 1cm squares, but if you chop really finely they often don't 'notice' what they are eating - this techniques works well with children who don't like the texture of vegetables. Alternatively leave the vegetables as large as possible, then give your kids permission to pick the vegetables out - less work for you, and after a while they may find it easier just to eat them anyway.