Tuesday, 18th September 2018
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Nothing too exotic about this. Just a delicious variation on everyone’s favourite: Spag Bol.

ingredients (for 6)

- 700g (1lb 8oz.) Minced Beef

- 1 tsp chopped fresh Thyme

- 1 tsp chopped fresh Basil

- 1tsp chopped fresh Parsley

- 3 cloves garlic

- Salt and Black Pepper

- 4 Rashers Streaky Bacon

- 3 Medium Onions

- 2 Med Carrots

- 2 Med Courgettes

- 2 Green Peppers

- 350g (12oz.) Tomato Passata (crushed tomatoes)

- or 350g (12oz.) Chopped Tinned Tomatoes

- 2 tablespoons Tomato Puree

- Salt and black pepper

- 300ml(Half Pint) Water

- 500g (1lb.2oz.) Tagliatelle

method

First make the meatballs. Mix the chopped herbs, the salt and pepper and the crushed 3 cloves of garlic with the minced beef, kneading well together by hand. Make this mixture into small walnut sized balls. Heat a little olive oil in a heavy pan and brown these all over on a high heat. Drain and discard the fat.

For this recipe you will need to cut all the vegetables into julienne pieces, that is roughly the shape and size of thin chips. Chop the rashers and cook them in a little olive oil in a large pan until they start to colour. Slice the onions, scrub and julienne the carrots and add both to the pan. While these are cooking slice the courgette and the pepper in the same way and then add them to the pan. Let these all cook together for a few minutes then add the tomato,water and the puree. Season well, bring up to the boil.

When it is simmering add the meatballs to the pan. Turn down the heat, put on a lid and simmer all together for 30 mts. (Stir from time to time). Cook the Tagliatelle as said on the packet, drain well and serve with the meatballs.

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