Lucky Recipes

Non-Mexican

Sazzy's Spag Bol!


  • Cooking Time: 1 hour
  • Difficulty: Easy as bro!
  • Serves: 4 - 6 (great for freezing)!
Sazzy's Spag Bol!

Ingredients

• 1kg premium beef mince

• Enough spaghetti per person

• 1 white onion (finely diced)

• 6 garlic cloves (chopped finely)

• 1 chilli (chopped finely)

• 1 celery stick (chopped finely - skinny slithers)

• 1 carrot (chopped finely - skinny quarter moon slithers)

• 800ml tomato pulp (we use Mutti)

• 1 beef oxo cube

• 40ml light soy

• 40ml worcestershire sauce

• 40ml Heinz tomato ketchup (don't use crappy cheap brands!)

• 1 TBSPN red wine vinegar

• Juice of 1 lime

• 1 cup red wine

• 2 TBSNS Lucky Taco Chipotle hot sauce

• 1 heaped TSPN ground coriander

• 1 heaped TSPN ground cumin

• 1 TBSPN mild paprika

• 1 cinnamon quill

• Half a piece of star anise (because it rhymes! And actually tastes good)

• 1 bay leaf

• Parmesan to grate on top

• Salt & pepper to season / taste


Method

• Add some oil into a large cast iron pot or large wide saucepan.

• Fry off onions, garlic, chilli, celery & carrot.

• Then add mince and cook until brown.

• Crumble in beef oxo and turn up heat.

• Add red wine & cook for a few minutes.

• Then add EVERYTHING else.

• Mix well & turn down the heat to a simmer.

• Cook with the lid ON for 1 hour. Stir halfway through.

• TASTE TASTE TASTE!

• Add salt & pepper to taste at the end.

• Remove the cinnamon quill, star anise & bay leaf.

• Cook your pasta in SUPER SALTY water for approx 8 - 12 minutes (until al dente).

• Drain pasta & dish up!

• Don't be shy with the parmesan!

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