Spag bol with red wine

    55 min

    Invented this dish the other day and it was sooo tasty that I had to share the recipe. It's very easy to do and cheaper then bottled sauce and alcoholic lol, but you can make it without the red wine instead, by using a a little water. Please comment if you liked it or can recommend any changes or improvements.


    Devon, England, UK
    6 people made this

    Serves: 4 

    • 1 medium onion, finely chopped
    • 3 cloves garlic, crushed
    • 2 dessertspoons olive oil
    • 1 (400g) tin chopped tomatoes
    • 1 desertspoon tomato puree
    • 1/2 teaspoon hot chilli powder
    • 1 teaspoon caster sugar, or to taste
    • salt and pepper to taste
    • 1 teaspoon dried basil, or to taste
    • 200ml red wine
    • 350g beef mince
    • 250g dried spaghetti

    Prep:10min  ›  Cook:45min  ›  Ready in:55min 

    1. Using a large saucepan fry the onion and garlic in the olive oil for 5 minutes or until softened. Add chopped tomatoes, puree, chilli, sugar and salt and pepper.
    2. Simmer for 20 minutes, then add wine and basil. Simmer for another 15 minutes.
    3. Meanwhile, cook mince in separate pan with more olive oil until cooked. Drain excess fat, then add to sauce and cook for another 5 minutes.
    4. Bring a large pot of water to the boil, and cook spaghetti until tender with a bite at the center, about 10 minutes. Drain.
    5. Serve with cooked spaghetti and cheese and enjoy.


    You can play around with the quantities of ingredients depending on your taste. The key thing is to simmer all the ingredients for long enough so they taste great.

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