Spaggy Bol

By September 9, 2015 April 20th, 2017 Beef, Recipes
Spaggy Bol

Serves 6-8

Prep time | 15 minutes
Cooking time | 4-5 hours in slow cooker or 2 hours on stove top

This is a Goodwin family staple. I make it in double batches and freeze some, it freezes very well and I think is even better the second time around.

Note: this recipe originally appeared in Our family table.

Ingredients

• 1 tsp olive oil
• 2 brown onions
• 2 cloves garlic
• 1 kg beef mince
• 2 x 810g tins crushed tomatoes
• 2 tablespoons sugar
• 1 teaspoon salt

 Method

1. In a large non-stick chef’s pan, heat olive oil over a medium heat. Add garlic and onion and stir until soft but not brown. Add mince to the pan and brown. Using a wooden spoon, make sure you get rid of any lumps in the mince.

2. If you have a slow cooker, put the mince in along with the tomatoes, sugar and salt. Simmer covered on the high setting for 2 hours, then uncover and cook for a further 2-3 hours, stirring occasionally. The sauce initially appears quite runny and not a very rich colour. As it cooks and reduces, it achieves a thick consistency and a beautiful red colour. You will know when it’s ready – it becomes very aromatic.

3. To do the recipe on the stove top is equally effective but you need to be a lot more vigilant to make sure it doesn’t burn on the bottom of the pot. Keep it over a very low heat uncovered, and stir it frequently for around 2 hours.

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