Spagbol

Ingredients

• 100 g mature cheddar
• 140 g red onions
• 2 beef stock cubes
• 500 g passata
• 500 g 12% fat beef mince
• 4 cups cooked spaghetti
• 2 tsps leaves basil (dried)
• 2 tsps crumbled bay leaf
• 1 tsp ground oregano
• 3 dashes black pepper
• 1 tsp ground thyme (dried)
• 2 dashes salt
• 1 tbsp rosemary
• 1 tbsp olive oil
• 4 cloves garlic
• 1 cup mushroom pieces or slices
• 1 tbsp parsley
• 45 g celery

Directions

1. Dice your onion and celery up and cook in a pan with the oil until soft. Then, add your garlic until you can smell it. Once you can smell it add your mince and cook until brown.
2. Add passata to your pan and mix well, reducing the heat until it starts to slowly simmer.
3. Add your herbs and salt and pepper as well as your beef stock cubes. Leave this to slowly simmer stirring occasionally to stop from sticking and until it has thickened.
4. Add your chopped mushrooms and wait until they are cooked.
5. Pour onto cooked spaghetti. Enjoy!