Spaghetti Bol

2 Person - Spaghetti Bol

Ingredients  
Mince 230g
Tin Tomatoes 1
Broccoli 1
Carrots 50g
Fettuccini Nest 500g 1
Onions 60g
Garlic 2 cloves
Vege stock  
Beef stock  
   
What you will need in your pantry  
Oil  

1. Add 1 Tablespoon Olive oil to a large frying pan on medium high heat. Add the beef mince to the frying pan and cook until browned.
2. Dice 1 onion and add to the frying pan along with 2 crushed garlic cloves, cook for 6-8 minutes.
3. Lower the heat to medium low and add one can of tinned tomatoes, add two teaspoons of vegetable and beef stock and 1 cup of water
4. Peel and finely grate the carrots and add to the frying pan then cover the frying pan and simmer for 15 minutes.
5. Bring a large saucepan of water to the boil. Add the fettuccine pasta to the saucepan of boiling water and cook until soft.
6. Steam the broccoli in a saucepan of water, with lid on, for 5 minutes.
7. Serve

4 Person - Spaghetti Bol

Ingredients  
Mince 450 g
Tin Tomatoes 1
Broccoli 1
Carrots 100 g
Fettuccini Nest 500g
1
Onions 125 g
Garlic 4 cloves
Vege stock  
beef stock  
   
What you will need in your pantry
 
Oil  

1. Add 1 Tablespoon Olive oil to a large frying pan on medium high heat. Add the beef mince to the frying pan and cook until browned.
2. Dice 1 onion and add to the frying pan along with 2 crushed garlic cloves, cook for 6-8 minutes.
3. Lower the heat to medium low and add one can of tinned tomatoes, add two teaspoons of vegetable and beef stock and 1 cup of water
4. Peel and finely grate the carrots and add to the frying pan then cover the frying pan and simmer for 15 minutes.
5. Bring a large saucepan of water to the boil. Add the fettuccine pasta to the saucepan of boiling water and cook until soft.
6. Steam the broccoli in a saucepan of water, with lid on, for 5 minutes.
7. Serve

6 Person - Spaghetti Bol

Ingredients  
Mince 680g
Tin Tomatoes 2
Broccoli 1
Carrots 150g
Fettuccini Nest 500g
2
Onions 190g
Garlic 6 cloves
Vege stock  
beef stock  
   
What you will need in your pantry
 
Oil  

1. Add 1 Tablespoon Olive oil to a large frying pan on medium high heat. Add the beef mince to the frying pan and cook until browned.
2. Dice 1 onion and add to the frying pan along with 2 crushed garlic cloves, cook for 6-8 minutes.
3. Lower the heat to medium low and add one can of tinned tomatoes, add two teaspoons of vegetable and beef stock and 1 cup of water
4. Peel and finely grate the carrots and add to the frying pan then cover the frying pan and simmer for 15 minutes.
5. Bring a large saucepan of water to the boil. Add the fettuccine pasta to the saucepan of boiling water and cook until soft.
6. Steam the broccoli in a saucepan of water, with lid on, for 5 minutes.
7. Serve

Gluten-free 2 Person - Spaghetti Bol

Ingredients  
Mince 230g
Tin Tomatoes 1
Broccoli 1
Carrots 50g
GF Pasta 60g
Onions 1
Garlic 2 cloves
Vege stock  
beef stock  
   
What you will need in your pantry  
Oil  

1. Add 1 Tablespoon Olive oil to a large frying pan on medium high heat. Add the beef mince to the frying pan and cook until browned.
2. Dice 1 onion and add to the frying pan along with 2 crushed garlic cloves, cook for 6-8 minutes.
3. Lower the heat to medium low and add one can of tinned tomatoes, add two teaspoons of vegetable and beef stock and 1 cup of water
4. Peel and finely grate the carrots and add to the frying pan then cover the frying pan and simmer for 15 minutes.
5. Bring a large saucepan of water to the boil. Add the fettuccine pasta to the saucepan of boiling water and cook until soft.
6. Steam the broccoli in a saucepan of water, with lid on, for 5 minutes.
7. Serve

Gluten-free 4 Person - Spaghetti Bol

Ingredients  
Mince 450 g
Tin Tomatoes 1
Broccoli 1
Carrots 100 g
GF Pasta 125 g
Onions 1
Garlic 4 cloves
Vege stock  
beef stock  
   
What you will need in your pantry
 
Oil  

1. Add 1 Tablespoon Olive oil to a large frying pan on medium high heat. Add the beef mince to the frying pan and cook until browned.
2. Dice 1 onion and add to the frying pan along with 2 crushed garlic cloves, cook for 6-8 minutes.
3. Lower the heat to medium low and add one can of tinned tomatoes, add two teaspoons of vegetable and beef stock and 1 cup of water
4. Peel and finely grate the carrots and add to the frying pan then cover the frying pan and simmer for 15 minutes.
5. Bring a large saucepan of water to the boil. Add the fettuccine pasta to the saucepan of boiling water and cook until soft.
6. Steam the broccoli in a saucepan of water, with lid on, for 5 minutes.
7. Serve

Gluten-free 6 Person - Spaghetti Bol

 

Ingredients

Mince 680g
Tin Tomatoes 2
Broccoli 1
Carrots 150g
GF Pasta 190g
Onions 2
Garlic  
Vege stock 6 Cloves
beef stock  
   
What you will need in your pantry
 
Oil  

1. Add 1 Tablespoon Olive oil to a large frying pan on medium high heat. Add the beef mince to the frying pan and cook until browned.
2. Dice 1 onion and add to the frying pan along with 2 crushed garlic cloves, cook for 6-8 minutes.
3. Lower the heat to medium low and add one can of tinned tomatoes, add two teaspoons of vegetable and beef stock and 1 cup of water
4. Peel and finely grate the carrots and add to the frying pan then cover the frying pan and simmer for 15 minutes.
5. Bring a large saucepan of water to the boil. Add the fettuccine pasta to the saucepan of boiling water and cook until soft.
6. Steam the broccoli in a saucepan of water, with lid on, for 5 minutes.
7. Serve