One thing I know for a fact is that MY mum makes the best spag bolognese in the whole world. I can hear the tsk’s from here but I tell’s ya, it’s EPIC.
My four year old lives off muesli bars, popcorn and my mum’s spag bol. He is a legit pain in the ass in the food department but ‘Nanna’s basghetti’ gets the tick of approval.
I’ve had many debates with my friends, who naturally think their mum’s is the best. Of course they are wrong, but at least they’re passionate. I wonder if we’re born with certain things like eyes, ears, arms and an unwavering love for our own mum’s spag bol. Something must happen in the womb that connects us to our mum’s bol sauce.
Anyway enough of the chit chat, below is my mum’s recipe. I should keep it as some special secret family recipe but it would be criminal not to share.
2-3 tablespoons olive oil
1 brown onion, finely diced
3 garlic cloves, crushed
½ teaspoon dried chilli
1 tablespoon mixed herbs
I red or green capsicum, diced
1 grated carrot
10-12 mushrooms, finely sliced
500g minced beef
1 jar of passata
Step one: Add olive oil, onion, garlic, chilli and herbs to pan. Fry until onion is soft.
Step two: Add minced beef and stir until brown
Step three: Add all vegetables and cook for 2-3 minutes
Step four- Add passata
Step five- Add salt and pepper to taste
Step six- Simmer gently for approx one hour, add more passata if needed.
Serve on spaghetti and top with grated parmesan. YUM YUM SPAGHETTI PIGS BUM!
Try it. You will agree with me, trusssst me.