Rev. Paul’s Spag Bol

Rev Pauls Spag Bol

Ingredients (serves 6)

6 rashers bacon

1kg mince

2 large onions

1 green capsicum

2 cloves of garlic

1 bunch parsley

“Palm” (pinch) of dried herbs

6 tbspns red wine

4 tbspns cold water

2 cans Heinz condensed tomato soup

 

Method

Chop bacon into bite size pieces and cook in an electric frying pan until crumbly.  Remove from pan and drain bacon.

To the fat in the frying pan, add mince, chopped onions, chopped capsicum and the garlic.  Cook, stirring well until meat changes colour.

Mix in soup with cold water (having used water to flush out soup tins).

Add parsley, a generous “pinch” of herbs then red wine.  Stir until boils.

Add bacon pieces, cover and simmer for ¾ to 1 hour.

Serve over freshly cooked spaghetti, liberally sprinkled with grated cheese.

(Halve ingredients to serve 3 people)

 

Contributed by

The Rev’d Paul Robertson

21 July 2013

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