BULL'S-EYE BBQ SPAG BOL

FOR THE #BULLSEYECHALLENGE

 BULL'S-EYE BBQ SPAG BOL
SERVES 2-3
BBQ SAUCE
45 mins
INGREDIENTS
METHOD

INGREDIENTS:

2 TBSP OLIVE OLI
1 LARGE ONION
5 CLOVES GARLIC
500G PORK & BEEF MINCE (250G OF EACH)
1.5 TBSP TOMATO PUREE
1 CAN TINNED TOMATOES
1 TBSP OREGANO
1 CUP BEEF STOCK
3 TBSP BULL'S-EYE NEW YORK STEAKHOUSE BBQ SAUCE
400G TAGLIETELLE
GRATED PARMESAN CHEESE

METHOD
1.
Add the olive oil to the pan then the onions.rFy for 5 minutes.
2.
Add the garlic and fry for another 3 mins on medium heat.
3.
Turn up the heat and add the minced meat. Fry for 5-7 minutes.
4.
Add the tomato puree, mix around, then add the oregano and stock.
5.
Leave to reduce for a while. Then add Bull's-Eye New York Steakhouse BBQ sauce.
6.
Leave to simmer for 30 minutes.
7.
Add in cooked pasta and mix thoroughly.
8.
Ready to eat, serve with Parmesan.
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