5 O'Clock Club

Welcome to my 5 O'Clock Club! A (probably lighthearted) look at what I do for dinner.

TODAY: Spag Bol

INGREDIENTS
Spaghetti
Olive Oil
Onion
Beef Mince
Chopped Tomatoes
Red OXO cube
Red Wine
Dried Oregano
Dried Basil
Black Pepper

PREP
Defrost 200g or so of Mince out of the freezer.
Uncork the wine making sure that you leave at least a glassful for this dish.
Dice an Onion.
Open a tin (400g) of chopped Toms
Grated Parmasan Cheese.

METHOD
Into a glug of hot oil throw the onion and fry, over a medium heat, until translucent at least then push them into a ring towards the outside of the pan and chuck into the centre the mince to brown. Work the mince with a spatula or something to break any lumps at the same time as crumbling the OXO cube in. Once happy that the mince is browned and separated add a glass of wine to deglaze (that's a laugh...my pan is non-stick) and allow it to boil off as near as damn it while combining the mince and onion. Add the tomatoes, some Oregano and some Basil and a good pinch of Pepper and cook until "done". Some advocate cooking mince for at least an hour so. Up to you but keep an eye, adding a little more water if necessary. To serve STIR THE SAUCE THROUGH a portion of cooked Spaghetti (that's the Italian way. Apparantly they never dump the sauce on top!). And I always cook my Spaghetti just beyond the Al Dente stage otherwise the pasta is still looking for liquor to absorb and away goes most, if not all, of your base liquid leaving a dry "sauce". Sprinkle Parmasan over at the table.

PS...I didn't have any Garlic!! (or couldn't find it)