Recipes

Ingredients

• 450g lean minced beef
• 2 OXO Spag Bol Recipe Cubes
• 1 OXO Beef Stock Cube (optional)
• 1 tin of chopped tomatoes (tetra pack or can)
• 1 Onion 10mm diced
• 1 Tbsp of tomato puree
• 2 Tbsp of vegetable oil

Preparation

1. Heat the oil in a frying pan and crumble an OXO Beef cube over minced beef and chopped onions.
2. Cook until the onions soften and the beef has browned.
3. Ensure all the meat is cooked at this stage.
4. Crumble 2 OXO Spag Bol Recipe Cubes and stir well until distributed.
5. Stir in the chopped tomatoes and tomato puree then bring back to the boil.
6. Simmer for 5 minutes, stirring occasionally on a low heat.
7. Check the temperature Minimum 65°C ±2°C
8. To serve - use 50ml ladle and serve into the individual serving dishes. Ensure all the portions are consistent in appearance

Cook's tip: the carrots and onions can be pureed in a food processor instead of chopping - this will save on preparation time and is ideal if you want to hide some of the vegetables in the sauce for any fussy eaters.