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Beef and Bacon Spag Bol

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Instructions

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Preheat oven to 220°C / 200°C fan / gas mark 7. Prep the Garlic Clove (grate, chop, press). In a frying pan heat a drizzle of oil. Add the Bacon Lardons and cook for around 5 minutes or until browned.
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Add the Beef Mince and cook for 5 minutes or until browned. Break up the Beef Mince as it cooks and drain off any excess fat. Season with a little salt and pepper and add half of the Garlic Clove. Cook for another minute.
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Add the Water, Tomato Passata, Sugar, Italian Herbs and the Red Wine Stock and stir through. Bring to the boil and then lower the heat and simmer for for 15 to 20 minutes until thickened. Boil a pan of water with a little salt for the Spaghetti. Meanwhile halve the Cherry Tomatoes and add to a bowl with the Balsamic Vinegar and a drizzle of olive oil. Stir together.
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In a bowl mix together a drizzle of oil, half of the Grated Parmesan Cheese and the remaining Garlic Clove. Grab the slices of Ciabatta and spread the cheesy garlic on the top. Add the Spaghetti to your pan and cook for about 10 minutes or until tender. While the pasta cooks pop the Ciabatta on the top shelf of the oven for 5 minutes or until the cheese is golden.
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Once the spag bol has thickened; season with a little salt and pepper. Once the Spaghetti has cooked add to the spag bol and mix together. Add a splash of Water if the sauce is too thick.
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Once ready add the Pea Shoot to the Cherry Tomatoes and toss to coat. Share out the beef and bacon spag bol across your plates with a serving of garlic bread and a small bowl of salad. Eat and enjoy!
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