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Corned Beef Spag Bol

Introduction & method

Spag bol is Britain's answer to Spaghetti Bolognese. It really doesn't have much in common with the authentic Italian ragu. Normally spag bol would be made with minced beef but this quicker version uses a can of corned beef.

 Corned Beef Spag Bol Recipe

Prep


Make sure you can of corned beef is well chilled - keep it in the fridge, preferably ovenight. Top and tail, peel and dice the onion. Mince the garlic. Finely chop the basil leaves. Brush any dirt off the mushrooms and dice them.

Cook the sauce


Heat a couple of tablespoons of oil in a heavy bottomed pan. Gently cook the onion for five minutes until softened but not browned. Add the garlic and cook for one minute, then add the mushrooms and cook for another five minutes. Add the stock, the bay leaves, the tomatoes and tomato passata. Stir in the basil and taste the sauce. If it is too bitter, add half a teaspoon of bicarbonate of soda. Bring the sauce to the boil then turn it down to a simmer, put a lid on and cook for 15 minutes. At the end of this time cut the chilled corned beef into 1cm (half an inch) chunks and add these to the sauce. Let them cook for a few minutes to get them warm - don't cook too long or they'll disintegrate.

Cook the spaghetti


When you've set the sauce to simmering, bring a large pan of salted water to the boil. Allow 75 grams (2½ ounces) of spaghetti per person. When the water is boiling vigorously, add the spaghetti and cook for about 10 minutes until it is al dente - cooked through but still has a little bite. Drain and serve immediately.

Serve


Arrange spaghetti in a ring on the plate. Cover with sauce and grate Italian hard cheese over it to garnish.


The video above is from the Keef Cooks YouTube channel. Click here to see the video recipe of Corned Beef Spag Bol on YouTube.

 
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Ingredients & Info



 400 grams canned tomatoes
 340 grams can corned beef
 500 ml beef stock
 1 medium onion
 2 cloves garlic
 2 medium mushrooms
 2 bay leaves
 2 tbsp tomato passata
 small handful fresh basil
  ground black pepper to taste
 300 grams spaghetti
GARNISH
 2 tbsp parmesan or grana padano

PLUS

Sunflower oil for sautéeing, water to cook the spaghetti in.


UNITS:
Metric
US Customary/Imperial

Serves 4 
Prep time: 10 minutes.
Cooking time: 30 minutes.
Total time: 40 minutes.