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Rachel's Mega Spag' Bol' !

Published by rachel douglas

Tastier Spaghetti



  • Desired quantity of preferred mince.
  • Chopped garlic and onion to taste.
  • Herbs.
  • One diced red bell pepper.
  • Sliced mushrooms
  • Tube of tomato paste.
  • Tomato Ketchup.
  • Oxo cube or 'Season All' (all purpose seasoning.}
  • Olive oil for frying and seasoning pasta.
  • Durham wheat spaghetti or Tagliatelli. (That's flat Spag!}
  • Grated cheese of your choice.


Fry mince and drain off oil by adding a small amount of hot water and draining excess fat into a bowl {don't pour this down the sink or it will block!}

Return to heat and add the garlic and the onion. {The garlic is essential but the chopped onion is not}

Fry until onion is soft.

Sprinkle in herbs and 'Season-All' or crumble in stock cube but not both!

Add half to a whole tube of tomato paste {Whole tube if cooking for 4+}

Then add the most important ingredient of all - a good squidge of good ol' tomato ketchup! [Yes, really! - this is what makes it taste soooo delicious!}

Add a drop of water to thin it a little and add chopped red sweet peppers and mushrooms.

Let it simmer for 20 - 30 minutes.

Just about ten minutes before the sauce is ready, boil and strain the spaghetti or tagliatelli according to manufacturer's guide lines. Return to the pan or a serving dish and add a little olive oil to season pasta but more importantly, to stop it sticking together!

Serve with your choice of salad and garinsh with any grated cheese available - Enjoy, it's the best!


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  • Let's take a bet on how many of these people are students attempting to cook in their flats and dorms?