Welcome to Brown’s Bytes! Your weekly insight from Mobliciti’s CTO Andy Brown. Follow #brownsbytes
1st April 2022
This week on Brown’s Bites I thought we would go back to a dish that has become a Dad Cookery Classic in our household.
As with all good Dad cooking, the goal is to make a dish that is going to:
- Fill everyone up
- Taste ok
- Create limited washing up
- Be based around a ‘bung it all in a pan and leave it’ style of cooking
So, Spag Bol it is…. with respect to any Italian readers this is, in no way whatsoever, based on Italian cuisine… it just has spaghetti in it…
So let’s cook!
500g of Lean Beef Mince
1 Red Pepper
2 Cans of Chopped Tomatoes
A pinch of dried Mixed Herbs
4 Beefy (Red) Oxo Cubes
A decent squeeze of Tomato Puree
A smaller squeeze of Garlic Puree
- Get the funny piece of paper off the bottom of the mince and definitely don’t cook it (ask me how I know)
- Peel and chop the onion (finely chop whilst the kids are young and say they don’t like onion)
- Quarter, de-seed and slice the red pepper
- Slice the mushrooms (again finely for kids that say they don’t like mushrooms)
- Open the tins of tomatoes
- Take the fiddly foil off the Oxo Cubes and crumble them up
Time to chef it up:
Put a splodge of olive oil in a large saucepan and heat it up a bit. Put the mince in the pan and spend a couple of minutes hacking it about so it comes apart. Cook and stir until browned.
Now for the hard part… Add the rest of the ingredients to the pan. If you’re feeling fancy you can use a bit of water to wash out the tins of tomatoes (top tip – put the water in one tin then transfer it to the other) and also add it to the dish.
Bring it to a boil and then cover and simmer for as long as you want. Anything over 30 mins is fine… the longer you leave it the better it gets I’ve found, but I’ve never been organised enough to leave it longer than 2 hours so don’t quote me. Just remember to come back and stir it occasionally to make sure it doesn’t stick to the bottom of the pan (again – ask me how I know).
Cook spaghetti like the packet tells you to and then serve with a massive dollop of the sauce on top. If you’re feeling fancy you can grate some cheddar cheese on top.
Any sauce left can be frozen for later if you want… works fine as a quick reheat meal and also makes a fine Lasagne if you’re feeling super fancy.
Thanks for reading… a special mention to my son Dan, who had the idea for this “Brown’s Bite” years ago and has since been waiting for the 1st of April to be on a Friday… enjoy!
Oh – and thanks to my Mum… she taught me how to cook it!!
Normal service is resumed next week…