Name: Never-fail mince AKA Tom Kerridge's spag bol
Total time: 2100 s
Yield: 4
Ingredients: 1 pack 12% fat beef mince; 1 brown onion; 2 carrot; 2 stalk celery stick; 4 clove garlic; 1 pepper; 2 tablespoon tomato purée; 1/2 jar chipotle chilli paste; 1 tin chopped tomatoes; 1 pot beef stock; 3 slice soft white medium sliced bread; 1 knob salted butter; 500 gram spaghetti; to taste mature cheddar

Step 1

Heat 3 tbsp oil in a large sauté pan over a high heat. When hot, add the Select Farms Aberdeen Angus 12% fat beef mince (1 pack) and cook for 2-5 minutes, or until brown. Remove from the pan and set aside.

Step 2

Add another 2 tbsp oil to the pan, then tip in the onion (1) , carrots (2) and celery (2 stalks) and fry for a few minutes. Add ½ of the garlic (2 cloves) and the pepper (1) and cook until fragrant.

Step 3

Add the tomato purée (30 g) and chilli paste (1/2 jar) and cook for another 3-4 minutes, then add the chopped tomatoes (1 tin) and beef stock (1 pot) and bring up to a simmer. Tip the mince back into the pan and cook over a low heat for 10 minutes.

Step 4

Meanwhile, blitz the bread (3 slices) and remaining garlic (2 cloves) in the food processor with some seasoning until you have breadcrumbs. Toast in a frying pan with the salted butter (1 knob) and some oil until golden, then set aside.

Step 5

Cook the spaghetti (500 g) according to the pack instructions. Serve topped with the mince, garlicky crumb and mature cheddar (to taste) .

Never-fail mince AKA Tom Kerridge's spag bol

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