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A family classic, spag bol is home cooking at its finest. Deep, rich beef ragu atop al dente organic spaghetti, finished with fresh basil and a generous sprinkling of tangy Parmesan.
Cooking time: 25 minutes, plus minimum 1 hour oven cooking
400g organic beef steak mince
1 stick of celery
1 clove garlic, crushed
3 tsp tomato puree
1 tin cherry tomatoes
300ml beef stock
1 tsp dried basil
Half tsp dried oregano
Spaghetti, roughly 100g per person