Spagbowl with a difference

    A few extra's you might not have tried before, in a classic spagbowl format!


    Somerset, England, UK
    1 person made this


    • olive oil (to coat the pan)
    • balsamic vinegar (4 table spoons total)
    • tomato puree (1/2 tube)
    • 1/2 (or whole depedning on preferance) onion
    • 6 large tomatos
    • fresh herbs (try; mint, basil and coriander)
    • Optional: Mushrooms, yellow peppers, carrots
    • Salt and pepper (to taste)
    • Sugar (2 tea spoons)
    • Optional: Garlic
    • Meat of choice (Beef/lamb minced)
    • Pasta


    1. oil and heat your pan (use a wok if you me!)
    2. slice and dice your onion (and garlic) and add to the hot oil
    3. sprinkle 2 teaspoons of sugar and allow onions to caramelize
    4. once onions are clear and starting to brown, add your balsamic vinegar and allow to 'boil' for approx 2-3 mins (or until onions absorb the liquid)
    5. Take your minced meats and season with salt and pepper, add to pan and allow to brown
    6. add mushrooms and alow to cook through
    7. prepare your tomatoes (i chose to dice) and add to a small bowl, add the last 2 spoons of balsamic vinegar, chop your fresh herbs, and also add your tomato puree. Mash in with a fork (or potato masher) - salt and pepper to taste (and other herbs of choice)
    8. add about 1/2 cup of boiling water to the mixture made in step 7: Add all to your pan.
    9. Allow everything to simmer: During this time prepare your pasta
    10. Serve and enjoy!


    You will get a strong acidic smell from the B.Vinegar during the cooking process, this is normal. Adjust all ingredients to taste of course.

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