Smokey & Fiery Naked Spag Bol – £1.78 PP – Serves 4 – 23 Mins prep & Cook

Sometimes the easiest way to rustle up a new dish is simply take one of your favourites and make some small changes. I love beef mince based dishes – lasagne, bolognese and chilli particularly. So when Lee Kum Kee asked me to create a recipe with their new Chiu Chow Mein Chilli Oil, I thought I’d use some lean mince to rustle up a bolognese with a twist.

The best thing about beef mince is just how much flavour it holds. When you buy 5% fat mince, you also get a little bit of bonus oil to play with – enter smokey chorizo. The combo of chorizo and well, pretty much anything… is always a winner and this recipe is no different. Chilli oil complements the smokey, paprika enriched sausage perfectly too, meaning that you’re not found wanting to add cheese for flavour. Something I struggle not to do does the waistline no favours.

Another thing I’ve got really into the habit of recently is crumbling a stock cube into my dishes. The concentrated nature of the flavour they release is brilliant at bringing a dish to life. With this bolognese in particular, the flavours are all so rich that a small bowl is more than enough to fill out up, meaning you don’t miss the rice or spaghetti at all. Throwing in some spinach is the perfect way of topping up your magnesium too, without any dominating flavours overwhelming the smokey and spicy balance. I was chuffed to bits with this one to be honest. Give it a go and let me know what you think!

Rob x


 

400g Lean Beef mince (£2.80)

50g Chorizo (65p)

40g Fresh basil (95p)

15g Dry basil (15p)

15g Dry oregano (15p)

10g Beef stock (10p)

15g paprika (15p)

100g Onion (15p)

100g Spinach (50p)

150g Cherry tomatoes (35p)

150g mushrooms (40p)

400g Chopped tomatoes (29p)

30g Chopped garlic (30p)

15ml Chilli Oil (40p)

1 Rocket Chilli (5p)

Salt n pepper

 

You’ll need a frying pan and that’s it.

  1. Finely dice the onion and mushrooms. Half the cherry tomatoes. Finely slice the chilli. 5 minutes.
  2. Pop the frying pan on a high heat with the chilli oil. Add the onions for one minute, then the chopped garlic and chillis for one more minute.
  3. Add the lean beef mince and cherry tomatoes, make sure you break the mince down as finely as possible or it will be too chunky like a burger. 4 minutes.
  4. Add the mushrooms, chopped tomatoes, paprika, sprinkle over the beef stock, oregano and dry basil. Stir thoroughly.
  5. Lower the heat to medium and simmer for 13 minutes. Stir regularly. Then take off the heat and enjoy!
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