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
Sublime Spag-Bol
with beef mince, fresh parsley & mozzarella cheese
Hands on Time: 20 - 35 minutes
Overall Time: 45 - 60 minutes
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)
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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Sublime Spag-Bol?
The preparation time for Sublime Spag-Bol with beef mince, fresh parsley & mozzarella cheese is between 20 and 35 minutes.
What is the total time required to make Sublime Spag-Bol with beef mince, fresh parsley & mozzarella cheese?
The total time required to make Sublime Spag-Bol with beef mince, fresh parsley & mozzarella cheese is between 45 and 60 minutes.
How many servings does Sublime Spag-Bol provide?
4 servings
What are the main ingredients in Sublime Spag-Bol?
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
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?
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
How many calories does Sublime Spag-Bol have?
1182 calories
How much fat content does Sublime Spag-Bol have?
grams
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