Who doesn’t like a good spag bol? This recipe is dead simple to cook at home and can easily feed as many as six people for under a tenner – even less if you already have a few ingredients knocking around the cupboards. So whether you’re all chipping in or it’s your turn to cook, you can put on an Italian feast for a bargain.
- 500g mince beef – £2.00
- 200g diced chorizo – £2.00
- 2 onions – £0.30
- 2 cloves of garlic – £0.30 (per bulb)
- 1/3 little jar of oregano – £0.70 (per jar)
- 1/4 little jar paprika – £0.85 (per jar)
- 2 cans of chopped tomatoes – £0.60
- 1 Chicken stock cube – £0.50 (per pack)
- 1 tube of tomato puree – £0.40
- 3 tablespoons of vinegar (preferably balsamic) – £1.00 (per bottle)
- 500g spaghetti – £0.30
- 2 teaspoons caster sugar
- Salt & pepper
Prices may vary, ours were found at Tesco.com.
- Begin with a large frying pan or saucepan (preferably with a thick base) and place on a high heat until smoking hot.
- Add the peeled and diced chorizo and turn the heat down to low. The oil from the chorizo will release into your pan meaning there is no need for conventional cooking oils.
- Peel and dice your onions and garlic and add to the pan once the chorizo has started to brown.
- When the onions start to soften, add the beef mince to your pan and break down with a wooden spoon. Stir until all the ingredients are well mixed.
- When the mince starts to brown off, add your oregano and paprika and stir.
- Add your chopped tomatoes and your chicken stock cube and simmer for 15 minutes
- Add the tomato puree, vinegar and sugar and cook out for a further 20 minutes. This is the ideal time to put on your pan of water to boil for the spaghetti.
- When your water pan boils, add the spaghetti. You should have 3 times the amount of water to pasta.
- Add salt and pepper to taste