Spag Bol Recipe


2 tablespoons olive oil
3 large onions, sliced
3 cloves garlic, chopped
1 red bell pepper, chopped
2 pounds lean ground beef
1 cup beef broth
2 (14 ounce) cans peeled and diced tomatoes with juice
1 cup red wine
1 (6 ounce) can tomato paste
1 stalk celery, chopped
2 bay leaves
1 tablespoon Italian seasoning


Heat olive oil in a large skillet over medium heat. Saute onions and garlic until onions are tender. Stir in red bell pepper and saute 2 minutes.

Place ground beef in the skillet and cook over medium high heat until evenly brown. Stir in beef broth, diced tomatoes, wine and tomato paste. Bring to a boil and add celery, bay leaves and Italian seasoning.

Reduce heat and simmer for 1 hour, or until sauce thickens.