Spag Bol - the classic dinner that I make all the time. I’ve made a few adjustments to my go-to recipe to turn it into a one pan dish that can be cooked up with pasta shells (or your favourite pasta shape). All it takes is the addition of some stock. You need enough to cook the pasta, but not so much that the sauce ends up too runny after the pasta has absorbed the liquid it needs.I’m also adding in cream and cheddar cheese to make it lusciously creamy and extra tasty. Look at those shells! Like little edible cupfuls of bolognese 😋 Top with a sprinkling of chopped chives, a grind of black pepper and a little grated parmesan. I like to add a few chilli flakes (red pepper flakes) too, for a little kick. Stay updated with new recipes!Subscribe to the newsletter to hear when I post a new recipe. I’m also on YouTube (new videos every week) and Instagram (behind-the-scenes stories & beautiful food photos). Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.
