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Spag Bol

Published Tuesday, 12 May, 2009 by John

Excellent version of the italian classic made from scratch



  • 500g to 1lb of fresh steak mince preferably from the butcher
  • 1 red onion
  • 1 beef oxo cube
  • pasta of your choice
  • 1 tblsp soy sauce
  • 1 tblsp lea an perrins sauce
  • 1 tblsp balsamic vinegar
  • 1tsp olive oil
  • fresh basil (dried if you cant get fresh)
  • 1 tblsp tomatoe pureé
  • 1 can of good chopped tomatoes
  • salt and pepper
  • cheese of your choice


in a hot wok, add olive oil and fry mince untill brown drain any excess fat and add in crumbled oxo cube. toss and then add in chopped red onion, tomatoes, tomatoe pureé, lea and perrins, soy sauce and balsamic vinegar then leave for about 5 mins on low heat whilst you then cook the pasta in pan of boiling water (refer to package instructions as they vary)

when pasta is done, drain and serve with sauce, chopped basil and grated cheese.


please reply and tell me what you think.



  • jesssssssss 7 years ago

    love this at home my mam makes the best

  • jess 7 years ago


  • Nik 7 years ago

    Putting some Oregano in this is a nice touch too, dried stuff is just as good doesnt haveto be fresh

  • ray 8 years ago

    fan* ^^

  • ray 8 years ago

    wasnt a great fun of this fair play n i love spag bol

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  • Thanks Jazzy, for sharing the awesome post! Looks SO good!