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Family favourite Spag Bol – by Julie Creegan-Bell

This recipe is always a favourite here with all the family!


You will need:

 1 large onion chopped
1clove of garlic chopped
2 rashers of smoked streaky bacon chopped
2 large carrots grated
1 courgette grated
4 large mushrooms chopped finely
450g of lean steak mince
2 tablespoons of double concentrate tomato puree
1 beef oxo cube
salt and pepper
tablespoon fresh chopped oregano
tablespoon fresh chopped basil


Fry off your onion, garlic, bacon, mushrooms, carrott, and courgette in a tablespoon of olive oil, until soft. 
Add your steak mince and brown for 5-7 minutes stirring.
Add in your tomato puree and stir for a few minutes.
Crumble in your oxo cube and pour 1/2 pint boiling water to cover the mixture.
Add in your fresh herbs and salt and pepper.
Leave on a low simmer for 45 mins stirring now and again.
Serve over pasta or use in lasagne.