Spag Bog
Over a year ago
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Ingredients
- 2 large onions
- 2 Cloves of garlic cushed
- 2 Medium carrots diced finely diced
- 1 Head of celery trimmed and chopped
- 1 Jar of roasted peppers chopped
- 1 Kilo of good quality minced beef
- 1 Kilo of minced pork
- ½ litre Beef stock - home made if possible or a good quality shop bought beef stock
- ½ Bottle of good quality Italian red wine
- 1 Large pack of mushrooms diced
- 500 ml Basic pasta sauce (see my pasta sauce recipe)
- Salt and pepper to season
- 1 Bouquet Garni (bought or make your own - 2 x 6 cm lenghts of celery with a small spig of rosemary. thyme.1 bay leaf. sage and some parsley stalks sand
- 1 large handful of fresh parsley and fresh basil roughly chopped
- Good glug of olive oil
Accompaniment
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Description
This is a real family staple. I make it in huge quantities and freeze it. Best served with some spaghetti and loads of parmesan over the top.
Method
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1
Add some olive oil to the pan. First off add the chopped onions and garlic to a large pan and brown gently. Turn up the heat and add your mince. Cook until the mince lightly colours then add your carrots, celery, peppers and mushrooms. Cook for a further 10 mins on a slow heat. Throw in your bouquet garni and turn up the heat as you add your red wine. Bring this to the boil and then add your stock. Once boiling point has been reached again add in your basic pasta sauce and simmer on a low heat for an hour and a half. Season to taste and for the last 2 mins of cooking time add in your fresh herbs.
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