Meal Prep: Extreme Edition - Spaghetti Bolognese

As a classic family favourite, there a thousands of recipes out there for spag bol!  This recipe is just  another one to add to that list - I haven't ever used a recipe for this, I just wing it every time, so I have some variations.

There is nothing I can say about this recipe that hasn't said before.  Spag bol is a favourite, and always will be.  For my version, I will say this - cook it for ages.  Like 8 - 10 hours ages.  Just try it, patiently waiting and stirring - you'll thank me later!

A friend in the UK recently asked me for meal prepping tips, and I sent her my blog so far and all of my recipes.  To this, she said 'but I don't have a slow cooker - what do I do then?'.  I think this is something I will cover in a separate post - the what to do when you don't have a slow cooker, and how to still make my yummy slow cooker recipes without one.

This is the first recipe in the series that doesn't involve a slow cooker :).

Hannah's Spaghetti Bolognese     |     Portions: 24

Ingredients
(the must haves)
- 2kg beef mince
- 4 cloves garlic, minced
- 1 brown onion, diced
- 4 tbsp. tomato paste
- 1 litre beef stock
- 4 tins diced/whole tomatoes (it is possible I might have used 5 or 6 - it's up to you!)
- olive oil, salt, pepper

(the optionals)
Red wine (just a splash)
Carrots
Celery
Mushrooms

Method:
Step 1: Heat oil in a large stock pot (mine is 9 litres), and brown the mince
Step 2: Add the garlic and onion, and cook, whilst stirring, for a couple of minutes
(optional) Step 3: Deglaze the pan withe red wine, and cook until the wine has completely reduced
Step 4: Add the tomato paste, stock and tinned tomatoes and stir
(optional) Step 5: Add in all desired vegetables
Step 6: Cook on the lowest heat possible for as long as possible, stirring occasionally

On the last cooking day, we cooked this for about 8 hours, stirring every hour or so - it is done when the liquid has pretty much all reduced and you are left with a super thick, rich sauce.

I prefer to make mine with all of the optionals - red wine makes it even richer, and the veggies are a nice addition to a good meal.  Last time, we made it with only the must haves, as Tara wanted to have this recipe a bit more flexible than just as a spag bol.

I enjoy this recipe (either just with the must haves, or with the optionals as well) with pasta, and then topped with parmesan.  Tara also enjoys the must haves as a topping to a baked potato.

My boy enjoys it any which way, as long as he can add some sriracha sauce for spice! :)

I hope you enjoy my version of a classic dish.

Join me next week for another delicious meal!
Hx