Spag bol is an all-time Kiwi favourite. This version is simple to make and full of flavours the family will love. It’s a great dinner to rustle up when time is tight and uses everyday pantry ingredients.
2 x 400g cans Wattie's Crushed and Sieved Tomatoes
1 tsp dried Gregg's Rubbed Rosemary
1 tsp Gregg's Rubbed Oregano
300g dried spaghetti
Shaved Parmesan cheese (to serve, optional)
Fresh basil to serve
NUTRITION INFORMATION: Average Quantity per Serving
Serving size (Avg): 340g
- saturated fat
Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
This passata style product uses only the finest vine-ripened Hawke's Bay tomatoes, crushed and sieved to create this natural tomato sauce style product.
Heat a dash of oil in a large frying pan over low-medium heat. Add the onion and garlic and cook, stirring until the onion is soft. Increase the heat. Add the mince and brown, breaking up the mince with a fork if necessary.
To complete the bolognese sauce, bring to the boil then reduce heat and simmer for 15-20 minutes or until the sauce has thickened and the mince is cooked. Season to taste.
Meanwhile, cook the spaghetti according to packet directions. Drain.
Serve the bolognese sauce over the spaghetti and top with Parmesan and fresh basil.
To make this gluten free use gluten free spaghetti.