Spag Bol (or spaghetti bolognaise to anyone not from the North of England!) used to be one of my favourite dishes. Whilst it’s not strictly a ‘bad’ dish, the pasta doesn’t make it great plus the bolognaise sauce can be made healthier. This recipe is actually better than any other spag bol I’ve ever tasted, it really is awesome! It’s nice and quick to throw together but cooks slowly making it a great dish to make up on a day at home and have ready to eat later in the week or to freeze.
Healthy Spag Bol!
From 'The Art of Eating Well' by Jasmine and Melissa Helmsley
Fry the onion gently in the ghee for about 10 mins
Add the garlic, bay leaves, mixed spice, oregano for another 2 mins
Increase the heat and add the beef
After 5 mins add the red wine to deglaze the pan then add the tomatoes, tomato puree and bone broth
Bring to the boil, cover with the lid slightly off and simmer for about 2 1/2 hours (or up to 4 hours if you have time)
Add the grated carrots 15 mins before the end, season and add parsley
Meanwhile spiralize the courgettes and either eat as they are or soften them - either in a frying pan in butter or I tend to pour boiling water over them for a minute, drain then stir some butter through