Billy's Spag Bol - Scarlett and Mustard
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Billy’s Spag Bol

Have you ever thought about using a dollop or two of our Billy’s Chilli Jam in your bolognese?

It isn’t just for sandwiches!

Serves 4


For the Bolognese sauce:

2 medium onions, peeled and chopped

1tbsp olive oil

1 clove garlic, peeled and crushed

500g lean minced beef

90g mushrooms, sliced

1tsp dried oregano or mixed herbs

400g caned chopped tomatoes

300ml hot beef stock

1tbsp tomato purée

1tbsp Worcestershire sauce

2tbsp Billy’s Champion Chilli Jam

Salt and ground black pepper

To serve:

350g spaghetti

Freshly grated Parmesan/Cheddar Cheese


·         Put the onion and oil in a large pan and fry over a medium heat for 3-4 minutes. Add the garlic and mince and fry until they both brown. Add the mushrooms and herbs, and cook for another couple of minutes.

·         Stir in the tomatoes, beef stock, tomato purée, Chilli Jam, Worcestershire sauce and seasoning. Bring to the boil, then reduce the heat, cover and simmer, stirring occasionally, for 30 minutes.

·         Meanwhile, cook the spaghetti in a large pan of boiling water, according to packet instructions. Drain well, and add a dash of olive oil (optional), then stir in the meat sauce. Serve in hot bowls and hand round the cheese, for sprinkling on top.

Billy's Spag Bol
Posted 16.11.15