I made this for the first time tonight. As I had already read quite a few tweaks about the recipe I decided to use a combination of about six I read on the forum..... And it came out almost perfect.
I used 400g blade steak and minced in two batches
2 rashers chopped bacon
2 garlic cloves
1 carrot
1/2 zucchini
1 stick celery
1 onion. - all veg chopped 3 secs speed 5
Splash Oil [not measured but no where near the 50g in recipe]
Increased water to 120 ml and wine 80 ml
1 tbs TM stock paste
Splash of Worcestershire sauce
Splash sweet chili sauce
400g tin chopped tomatoes
200 g tomato purée
Few leaves fresh herbs
I decided to try out the 1 pot suggestion as per one tweak. I softened the spaghetti in the varoma for the first part of the cooking then I added it to the bowl with another good splash of water for the last 20 mins
the end result was very good and the family all loved it.
although I like the idea of less washing up, I think I will cook spaghetti separate next time. I have induction cooktop so water boils in well under a minute so really doesn't take too much longer.
I prefer the sauce over a bed of pasta purely aesthetics as I am sure the taste is the same.
I will definitely be cooking this on a regular basis.
