A classic with a few added extras, everyone loves a good spag bol
Ready in around 50 minutes
Nutrition per serving
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2 tbsp olive oil
2 crushed garlic cloves
1 stick, finely chopped celery
450g minced beef
2 tbsp sun-dried tomato paste
400g can chopped tomatoes
150ml beef stock
50g chopped olives
handful fresh basil leaves
spaghetti, to serve
Heat the olive oil in a large pan and cook the chopped
onion, garlic and chopped celery for 3-4 minutes over a medium heat until the onion has
softened slightly. Tip in the lean minced beef and cook,
stirring occasionally, for 3-4 minutes until browned all over.
Stir in the sun-dried tomato paste and cook for 1 minute.
Add the chopped tomatoes. Pour the beef stock into the empty tomato can, swish around then add to the pan. Stir in the pitted black chopped olives. Bring to the boil, reduce the heat, then cover and simmer gently for 35-40 minutes, until very tender. Season well and stir in a handful of fresh torn basil leaves.