The Recipe...

So for those Spag Bol lovers out there, and those who are merely curious, and for those who can't find a more interesting blog to read at the moment, here it is - My Spag Bol Recipe - with many thanks to my Mum who taught me how to cook the original version which I have since modified.

Ingredients
1 lb (500g) minced (ground) beef (or whatever veggie equivalent you prefer)
4 oz (125g) mushrooms - diced
1/2 pint (250-300ml - how many cups I just don't know!) boiled water
1 Oxo beef stock cube (or some alternative stock cube)
1 clove of garlic - crushed
Schwartz steak seasoning
2 tablespoons tomato puree / tomato paste
A dash of red wine
1 tablespoon parmesan cheese
2 heaped teaspoons mixed herbs
2 heaped teaspoons dried basil
1 large onion - chopped

Sorry if the measures are a bit strange, I'm not too familiar with what you measure herbs in!

What to do with it all...
Place the tomato puree, cheese, wine, crumbled stock cube, mixed herbs, basil and hot water into a pan with a lid and bring it to a simmer.

Meanwhile, fry the onion and then the mushrooms in a frying pan and place them into the other pan with the simmering stuff.

Fry the garlic, a shake of steak seasoning and the meat in the frying pan until the meat is cooked through then add it to the concoction and leave to simmer for about 20 minutes.

Here it is all chugging away

With any luck you'll have a decent bolognese sauce! Next you'll need some spaghetti, but if you manage to make anything half decent with what I've just written, I'm sure you can work out what to do with a packet of spaghetti!

Enjoy and let me know how it goes.

Steve