Featuring the best garlic bread known to man.
‘Spag Bol’, as us lovely brits like to call it, is hands down god of god tier food, am I right? Yes, I am, if you do not agree then You. Are. Wrong. and should probably stop reading now. JOKING please carry on!
Such a simple but classic teatime meal, one of them meals you would just never be disappointed with. Everyone needs a good Spaghetti Bolognese recipe, and I am here armed with one that is affordable, quick, and just as delicious. Times can be tough for us students, especially financially round about this time of year when its bang in the middle of having received our loan to receiving it again, meaning in simpler terms, most of us are probably skint! But that doesn’t mean we can’t eat tasty, healthy, and cheap meals. Yes, believe it or not, cheap, and healthy can go in the same sentence! The cost to make this whole meal (which serves 2-3) is £5.24. Per portion that’s £1.31, now you’d definitely spend more than that at McDonalds, wouldn’t you?
Ingredients:
250G- beef mince
- 5% fat= £1.79
- 20% fat= £1.49 (if using higher percentage fat then brown mince separately and drain excess fat)
4 Garlic cloves
- 2 bulbs= 0.35p and these will last ages in storage.
- Garlic granules could also be used,these are 45p
1 tin of Chopped tomatoes
- 1 tin= 0.35p
2 tablespoons mixed herbs
- 1 jar- around 50p (will also last ages in storage after use)
2 crumbled beef stock cubes
- Packet is around 50p for 12 cubes.
Good squeeze of Tomato puree
- Tube = 40p
1 onion
- Around 10p for one onion if bought individually.
Mushrooms (as many as you please)
- Range between 70p- £1 depending on type, I use chestnut.
Spaghetti/ pasta (100g dried per person)
- Bag = 45p
Method:
- Chop all your veg (Onion, Mushrooms, Garlic).
- Heat a large pan with either a little bit of oil or fry light (on medium heat- 4/5 would be fine on the Mccomb hobs) and add the onions and garlic and soften for around 3 minutes. Keep stirring so it doesn’t stick to the pan.
- Add the mince and brown.
- Add the mushrooms. Keep stirring.
- Add the chopped tomatoes, tomato puree and crumbled beef stock cubes (you can also grate them).
- Sprinkle In the mixed herbs and some salt and pepper to taste. Note: you will probably want to taste it around this point to alter any more flavours you may need to add (e.g. herbs, salt etc…).
- Now all the ingredients are in, turn down to a low heat (2/3 on Mccomb hobs) and simmer gently for around 45 minutes, remembering to stir every 10/15 minutes.
- Taste again to check meat is cooked and if necessary, simmer for an additional 10 minutes.
- You may have excess liquid at this point gathering at the top of the pan. You can easily drain this with a ladle.
- Cook your spaghetti/ pasta for the time stated on the packet. Add salt to the boiling water. Once cooked, drain, and add to pasta bowls.
- Your spaghetti Bolognese is now ready to serve.
Extras such as cheese is always tasty but not necessary.
MY TOP TIPS:
- This ALWAYS tastes better the next day.
- Leftover sauce freezes perfect, just take out 24 hours before eating to defrost thoroughly.
- This Bolognese sauce also goes so well with jacket potatoes or stuffed into peppers and topped with cheese.
- The garlic bread I served mine with here is the Aldi “Garlic and cheese flatbread” it is only 89p and the nicest garlic bread you will EVER taste!! THANK ME LATER!
- You can add additional veg into your sauce such as peppers, it works just as well.
