Spag bol has got to be one of our favourite freezer staples… but with this one ready in just over half an hour, you can curl up with a big bowl of Bolognese-y goodness whenever the mood takes you.
3 tablespoons extra virgin olive oil
1/2 large onion, finely chopped
3 cloves garlic, minced or finely grated
3 tablespoons olive oil
1 large onion, finely chopped
2 cloves garlic, finely minced
400g can crushed tomatoes
3 tablespoons tomato paste
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 small sprig rosemary
1 pinch dried chilli flakes
salt, 1/2 teaspoon or more to taste
fresh black pepper, to taste
1 cup vegetable stock
Heat the olive oil in a large non stick saucepan over medium heat. Add the diced onion and cook until tender, 5 minutes, then add the garlic and cook 1 minute.
Add the mince and brown for 5 minutes until broken into small mince like pieces. Add to large tray to cool. Freeze mince mix until required
Heat the olive oil in a large saucepan over medium heat. Add the onion and cook until tender, 7 minutes, then add the garlic and cook 1 minute.
Add the tomatoes, tomato paste, oregano, basil, rosemary and chilli. Add salt, pepper, and vegetable stock bring sauce to the boil.
Reduce heat to low and simmer, uncovered, until sauce thickens slightly—about 1hr. Chill off sauce
Heat sauce until simmering. Add frozen mince mix and stir until heated through, add more seasoning if required and serve with pasta.
16 delicious plant-based recipes for the whole family to enjoy!