My favourite dinner as a child, and still my favourite dinner as an adult, I can never go wrong with spaggy bol. The recipe does change from time to time, add a splash of red wine if there’s any going. I also have started to regularly add half a ripe pear. The natural sweetener is irresistible.


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Serves: 5

  • 500g beef mince (pork is traditionally used also)
  • 1-2 onions diced
  • 3 cloves garlic
  • 1 tbsp mixed (or Italian) herbs
  • 1 tbsp Oregano (any herbs you like to use can be chucked in here too)
  • 2 beef stock cubes
  • 2 x 400g tins diced tomatoes
  • ½ cup water
  • Healthy splash Tomato sauce and Worcestershire sauce & salt and pepper
  1. Fry onions until soft and add herbs.
  2. Throw in the mince and garlic and stir until meat is browned.
  3. Crumble stock cubes and mix them in, and then add the tomatoes and water (HINT: I swish the water around in the tins to get all the remaining tomato juice).
  4. Throw in the splashes of sauces and season.
  5. Boil up some pasta and here you have my childhood and adulthood favourite ever meal.
Add a splash of red wine if there's any floating around
Add a tin of rinsed lentils to sneak in another vegetable
Add half a pear for a little natural sweetening

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