What are the main ingredients in Sublime Spag-Bol?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey (optional)

What is the nutritional information of Sublime Spag-Bol?

Calories: 1182, Carbs: 136 grams, Fat: grams, Protein: 55.7 grams, Sugar: 30.8 grams, Salt: 939 grams

How do I prepare Sublime Spag-Bol?

SWEET & TANGY: Toss the rinsed green leaves with the balsamic glaze, a drizzle of oil, and some seasoning. Set aside for serving. TOASTY SEEDS: Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. WHILE THE PASTA IS ON THE GO...: Return the pan to a medium heat with a drizzle of oil. When hot, sauté the diced onion for 3-4 minutes until soft and translucent. Add in the mince and work quickly to break it up as it starts to cook. Allow to caramelise for 6-7 minutes until browned, stirring occasionally. Add the spice mix in the final 1-2 minutes and fry until fragrant. Mix in the red wine (if used), grated carrot, and cook until the wine has evaporated. Lower the heat and pour in the cooked chopped tomato and 100ml of pasta water. Bring to a simmer and cook for 12-15 minutes until reduced and thick, stirring occasionally. ALMOST THERE...: If the bolognese sauce is too thick on completion, gradually loosen with the reserved pasta water. Season to taste with salt, pepper, and sweetener of choice (optional). Remove the pan from the heat and add ½ of the bolognese to the pot of pasta. Place the pot over the heat and gently toss until the pasta is coated and warm. AL DENTE SPAG: Boil the kettle. Fill a pot for the spaghetti with boiling water, add a good pinch of salt, and place over a high heat. Once boiling rapidly, cook the whole wheat spaghetti for 8-10 minutes until al dente. Drain on completion, reserving a cup of the pasta water and return to the pot. Toss through some oil to prevent sticking, and cover with a lid until serving. TIME TO DINE: Pile up the saucy pasta and spoon over the remaining bolognese. Sprinkle over the grated mozzarella and sliced parsley. Serve the dressed leaves on the side with sprinklings of toasted sunflower seeds. Buon appetito, maestro!

What should be prepared from my kitchen to make Sublime Spag-Bol?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey (optional)

Sublime Spag-Bol

Whip up this scrumptious spag bol in a jiffy! A thick, glossy sauce of beef mince, gooey mozzarella, tomato, Peri-Peri seasoning, and carrot, smothering a base of silky wholewheat spaghetti. Served with sunflower seeds, and crisp leaves tossed with balsamic glaze. Hearty and wholesome.

Sublime Spag-Bol

with beef mince, fresh parsley & mozzarella cheese

Hands on Time: 20 - 35 minutes

Overall Time: 45 - 60 minutes

Download the Recipe for 2

Ingredients:

Balsamic Glaze
Beef
Beef Mince
Carrot
Cooked Chopped Tomato
Fresh Parsley
Grated Mozzarella
Green Leaves
Onion
Onions
Red Wine (optional)
Spice Mix
Sunflower Seeds
Whole Wheat Spaghetti

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey (optional)

Serves 1

TOASTY SEEDS
Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
AL DENTE SPAG
Boil the kettle. Fill a pot for the spaghetti with boiling water, add a good pinch of salt, and place over a high heat. Once boiling rapidly, cook the whole wheat spaghetti for 8-10 minutes until al dente. Drain on completion, reserving a cup of the pasta water and return to the pot. Toss through some oil to prevent sticking, and cover with a lid until serving.
WHILE THE PASTA IS ON THE GO...
Return the pan to a medium heat with a drizzle of oil. When hot, sauté the diced onion for 3-4 minutes until soft and translucent. Add in the mince and work quickly to break it up as it starts to cook. Allow to caramelise for 5-6 minutes until browned, stirring occasionally. Add the spice mix in the final 1-2 minutes and fry until fragrant. Mix in the red wine (if used), grated carrot, and cook until the wine has evaporated. Lower the heat and pour in the cooked chopped tomato and 50ml of pasta water. Bring to a simmer and cook for 10-12 minutes until reduced and thick, stirring occasionally.
SWEET & TANGY
Toss the rinsed green leaves with the balsamic glaze, a drizzle of oil, and some seasoning. Set aside for serving.
ALMOST THERE...
If the bolognese sauce is too thick on completion, gradually loosen with the reserved pasta water. Season to taste with salt, pepper, and sweetener of choice (optional). Remove the pan from the heat and add ½ of the bolognese to the pot of pasta. Place the pot over the heat and gently toss until the pasta is coated and warm.
TIME TO DINE
Pile up the saucy pasta and spoon over the remaining bolognese. Sprinkle over the grated mozzarella and sliced parsley. Serve the dressed leaves on the side with sprinklings of toasted sunflower seeds. Buon appetito, maestro!

Sunflower Seeds - 10g
Whole Wheat Spaghetti - 125ml
Onion - 1
Beef Mince - 150g
Spice Mix - 7,5ml
Red Wine (optional) - 30ml
Carrot - 60g
Cooked Chopped Tomato - 200g
Green Leaves - 20g
Balsamic Glaze - 10ml
Grated Mozzarella - 25g
Fresh Parsley - 3g

Download the Recipe

Serves 2

TOASTY SEEDS
Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
AL DENTE SPAG
Boil the kettle. Fill a pot for the spaghetti with boiling water, add a good pinch of salt, and place over a high heat. Once boiling rapidly, cook the whole wheat spaghetti for 8-10 minutes until al dente. Drain on completion, reserving a cup of the pasta water and return to the pot. Toss through some oil to prevent sticking, and cover with a lid until serving.
WHILE THE PASTA IS ON THE GO...
Return the pan to a medium heat with a drizzle of oil. When hot, sauté the diced onion for 3-4 minutes until soft and translucent. Add in the mince and work quickly to break it up as it starts to cook. Allow to caramelise for 6-7 minutes until browned, stirring occasionally. Add the spice mix in the final 1-2 minutes and fry until fragrant. Mix in the red wine (if used), grated carrot, and cook until the wine has evaporated. Lower the heat and pour in the cooked chopped tomato and 100ml of pasta water. Bring to a simmer and cook for 12-15 minutes until reduced and thick, stirring occasionally.
SWEET & TANGY
Toss the rinsed green leaves with the balsamic glaze, a drizzle of oil, and some seasoning. Set aside for serving.
ALMOST THERE...
If the bolognese sauce is too thick on completion, gradually loosen with the reserved pasta water. Season to taste with salt, pepper, and sweetener of choice (optional). Remove the pan from the heat and add ½ of the bolognese to the pot of pasta. Place the pot over the heat and gently toss until the pasta is coated and warm.
TIME TO DINE
Pile up the saucy pasta and spoon over the remaining bolognese. Sprinkle over the grated mozzarella and sliced parsley. Serve the dressed leaves on the side with sprinklings of toasted sunflower seeds. Buon appetito, maestro!

Sunflower Seeds - 20g
Whole Wheat Spaghetti - 250g
Onion - 1
Beef Mince - 300g
Spice Mix - 15ml
Red Wine (optional) - 60ml
Carrot - 120g
Cooked Chopped Tomato - 400g
Green Leaves - 40g
Balsamic Glaze - 20ml
Grated Mozzarella - 50g
Fresh Parsley - 5g

Download the Recipe

Serves 3

TOASTY SEEDS
Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
AL DENTE SPAG
Boil the kettle. Fill a pot for the spaghetti with boiling water, add a good pinch of salt, and place over a high heat. Once boiling rapidly, cook the whole wheat spaghetti for 8-10 minutes until al dente. Drain on completion, reserving a cup of the pasta water and return to the pot. Toss through some oil to prevent sticking, and cover with a lid until serving.
WHILE THE PASTA IS ON THE GO...
Return the pan to a medium heat with a drizzle of oil. When hot, sauté the diced onion for 4-5 minutes until soft and translucent. Add in the mince and work quickly to break it up as it starts to cook. Allow to caramelise for 7-8 minutes until browned, stirring occasionally. Add the spice mix in the final 1-2 minutes and fry until fragrant. Mix in the red wine (if used), grated carrot, and cook until the wine has evaporated. Lower the heat and pour in the cooked chopped tomato and 200ml of pasta water. Bring to a simmer and cook for 15-20 minutes until reduced and thick, stirring occasionally.
SWEET & TANGY
Toss the rinsed green leaves with the balsamic glaze, a drizzle of oil, and some seasoning. Set aside for serving.
ALMOST THERE...
If the bolognese sauce is too thick on completion, gradually loosen with the reserved pasta water. Season to taste with salt, pepper, and sweetener of choice (optional). Remove the pan from the heat and add ½ of the bolognese to the pot of pasta. Place the pot over the heat and gently toss until the pasta is coated and warm.
TIME TO DINE
Pile up the saucy pasta and spoon over the remaining bolognese. Sprinkle over the grated mozzarella and sliced parsley. Serve the dressed leaves on the side with sprinklings of toasted sunflower seeds. Buon appetito, maestro!

Sunflower Seeds - 30g
Whole Wheat Spaghetti - 375g
Onions - 2
Beef Mince - 450g
Spice Mix - 23ml
Red Wine (optional) - 85ml
Carrot - 240g
Cooked Chopped Tomato - 600g
Green Leaves - 60g
Balsamic Glaze - 30ml
Grated Mozzarella - 100g
Fresh Parsley - 8g

Download the Recipe

Serves 4

TOASTY SEEDS
Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
AL DENTE SPAG
Boil the kettle. Fill a pot for the spaghetti with boiling water, add a good pinch of salt, and place over a high heat. Once boiling rapidly, cook the whole wheat spaghetti for 8-10 minutes until al dente. Drain on completion, reserving a cup of the pasta water and return to the pot. Toss through some oil to prevent sticking, and cover with a lid until serving.
WHILE THE PASTA IS ON THE GO...
Return the pan to a medium heat with a drizzle of oil. When hot, sauté the diced onion for 4-5 minutes until soft and translucent. Add in the mince and work quickly to break it up as it starts to cook. Allow to caramelise for 8-10 minutes until browned, stirring occasionally. Add the spice mix in the final 1-2 minutes and fry until fragrant. Mix in the red wine (if used), grated carrot, and cook until the wine has evaporated. Lower the heat and pour in the cooked chopped tomato and 200ml of pasta water. Bring to a simmer and cook for 15-20 minutes until reduced and thick, stirring occasionally.
SWEET & TANGY
Toss the rinsed green leaves with the balsamic glaze, a drizzle of oil, and some seasoning. Set aside for serving.
ALMOST THERE...
If the bolognese sauce is too thick on completion, gradually loosen with the reserved pasta water. Season to taste with salt, pepper, and sweetener of choice (optional). Remove the pan from the heat and add ½ of the bolognese to the pot of pasta. Place the pot over the heat and gently toss until the pasta is coated and warm.
TIME TO DINE
Pile up the saucy pasta and spoon over the remaining bolognese. Sprinkle over the grated mozzarella and sliced parsley. Serve the dressed leaves on the side with sprinklings of toasted sunflower seeds. Buon appetito, maestro!