This is my recipe.
Lean mince
3-4 garlic cloves
1 lg or 2 med onions
Carrots
Tinned Toms
Passata
Pureed tom
bovril
steak seasoning
italian seasoning
worcestor sauce
brown mince off and strain any fat. Add some water, bovril, steak seasoning and italian seasoning, tom puree, onions, garlic, carrots and worcestor sauce...simmer until water has reduced. Add tinned toms and passata. Simmer for a couple of hours...in a slow cooker if possible then swtich off to cool. Eat the following day. Spag bol always tastes better the day after, once it's had time to stew in the flavours.