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.
What do I need ?
Original recipe yields 1 serving
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 large onion, finely chopped
1 clove garlic, crushed
500 g lean beef mince
2 x 400g cans Wattie's Crushed and Sieved Tomatoes
1 tsp dried Gregg's Rubbed Rosemary
1 tsp Gregg's Rubbed Oregano
300 g dried spaghetti
Shaved Parmesan cheese (to serve, optional)
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How do I make it ?
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.
Add the Wattie's Crushed and Sieved Tomatoes, Gregg's Rubbed Rosemary and Gregg's Rubbed Oregano. 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 sauce over the spaghetti and top with Parmesan. Serve with your favourite salad or vegetables.
Kraft Kitchen Tips!
To make this gluten free use gluten free spaghetti.
Switch It Up
Add 2 rashers of chopped bacon or pancetta with the onion and garlic for a delicious smoky flavour.