FOOD DIARIES: MAMA'S 15 MINUTE SPAG BOL
Thursday, 21 March 2013
I love trawling Pinterest and my ever-expanding collection of cook books for new recipe ideas, but so often I turn to my mum's decades-old family recipes. They're hearty, tasty and remind me of my childhood. I'm going to put a few of them up on the blog over the next few months and I wanted to start with something super easy (in fact the seasoned cooks among you might think it's too easy) but seriously good - Mama Hughes's spaghetti bolognese (modified for my palette with quorn, instead of beef, mince). In fact, the recipe didn't start this simply - it used to have carrots and onions in it if memory serves right, but because my brother and I were fussy little brats, the sauce got simplified and simplified and ended up like this. I still make it exactly like this (except for the quorn).
This feeds two people, or one if you're really hungry.
A handful of spaghetti (I usually use brown organic dried spaghetti but for this, I make an exception and go for white, shock horror)
A little olive oil
1 tsp oregano
1 tsp Italian Seasoning
1 bay leaf
1 tbsp tomato puree
1 can of chopped tomatoes (or passata if you prefer a smoother consistency)
1 beef stock cube
1 desert spoon of cornflour
1 small cup of water
A handful of quorn (I use frozen)
Salt to taste
1. Heat oil and add oregano and bay leaf. Stir for a minute.
2. Add tomatoes and puree.
3. Crush beef stock cube into pan.
4. Mix cornflour and water together (ensuring the water is cold otherwise it will go lumpy) and add to pan. This will thicken the sauce as it heats through.
5. Add the quorn. Simmer for 15 minutes.
6. While the sauce is simmering, put the spaghetti onto boil.
7. Add salt to taste and spoon the sauce liberally over the spaghetti. I add a sprinkling of parmesan when I want something extra salty and hearty.