Jonathan's Winning Spag Bol Recipe: Ingredients

Here's what you'll need to create Britain's Best Spag Bol:

• For the Bolognese Sauce:
• 450g lean mince beef
• 1 Knorr beef stock pot
• 1/2 red pepper, finely chopped
• 1/2 medium courgette, finely chopped
• 1 medium onion, finely chopped
• 1 1/2 sticks of celery, finely chopped
• 1 carrot, finely chopped
• 2 1/2 garlic cloves, crushed
• Olive oil, for cooking
• A medium glass of Italian red wine (optional, for depth)
• 300g quality chopped tomatoes
• Approx. 8 cherry tomatoes, halved
• Tomato puree (a small squeeze)
• 1 tablespoon of honey (Tip: Use organic or local honey for a deeper flavour)
• A glug of Worcestershire sauce
• A few drops of Tabasco Sauce
• A pinch of smoked paprika
• A dash of sherry vinegar
• Ground black pepper, to taste
• Sea salt, to taste
• 1/2 tsp Italian mixed herbs
• 1 tsp dried oregano
• 1/2 tsp dried tarragon
• 0.75 tsp fresh rosemary, finely chopped
• 1/2 tsp fresh parsley, chopped
• 1-2 medium fresh sage leaves, chopped
• 1 fresh bay leaf
• 4-5 fresh basil leaves, torn (plus extra for garnish)

 

• For the Spaghetti:
• 400g spaghetti
• Salt, for boiling water
• Olive oil, to prevent sticking

 

Method: Crafting Britain's Best Spag Bol

Follow these steps to create Jonathan's award-winning Spaghetti Bolognese:

1. Prepare the Soffritto: Heat a large saucepan with a splash of olive oil over medium heat. Add the chopped onions and sweat them down until softened. Then, add the chopped celery and carrots to build your soffritto. Cook gently for about 5-7 minutes, adding 1 crushed garlic clove towards the end. Be careful not to brown the vegetables. Once softened, set the soffritto aside on a plate.

2. Brown the Mince: Increase the heat of the saucepan and add another splash of olive oil. Add the mince beef, working in batches if necessary to ensure it browns well. Fry until it caramelises and develops a rich brown colour – this is key for flavour depth. Season generously with salt and black pepper.

3. Build the Sauce Base: Add the remaining crushed garlic cloves, a good glug of Worcestershire sauce, the finely chopped fresh rosemary, half of the bay leaf, and dried oregano to the browned mince. Stir well to combine.

4. Incorporate Tomato & Stock: Stir in the tomato puree and cook for a couple of minutes. Dissolve the Knorr beef stock pot in 500ml of boiling water in a jug. Add the red wine (if using) to the mince, stir, and let it reduce by half. Then, add the chopped courgettes and red pepper (if using), stir, and cook for a few minutes.

5. Simmer and Develop Flavours: Return the soffritto to the saucepan. Pour in the chopped tomatoes and 200ml of the prepared beef stock, stirring well. Add the halved cherry tomatoes, the remaining half bay leaf, and the rest of the dried herbs (tarragon, Italian mixed herbs, chopped sage). Stir everything together, check the seasoning, and bring to a gentle simmer over low heat.

6. Slow Cooking for Richness: Allow the sauce to simmer slowly, adding more beef stock as needed to maintain a smooth consistency and build flavour. Stir in the chopped fresh parsley during this stage.

7. Cook the Spaghetti: While the sauce simmers, bring a large pan of generously salted water to a rolling boil. Add the spaghetti and cook for 8-10 minutes, or until al dente.

8. Add the Finishing Touches: Just before serving, stir the smoked paprika, honey, and torn fresh basil leaves into the Bolognese sauce. Add a few drops of Tabasco sauce and the splash of sherry vinegar for that signature kick. Stir well, taste, and adjust seasoning if necessary. Let it simmer for a final few minutes.

9. Serve: Drain the cooked spaghetti in a colander. Return it to the pan, toss with a little olive oil to prevent sticking, and keep warm. Warm your serving plates or bowls. Twirl the spaghetti into a spiral on each plate, generously top with the rich Bolognese sauce, and garnish with fresh basil leaves and Parmesan shavings. For an extra treat, serve with a garden salad and ciabatta bruschetta.