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Student Spag Bol

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“I'm currently living off this at uni, I make up a big batch and freeze what I don't use. Lasts about a fortnight with just me eating. It's my mum's recipe and the only thing I never mess up.”
2hrs 20mins

Ingredients Nutrition

  • 2 tablespoons cooking oil (I use corn)
  • 2 onions (depends how much onion you have or want to use but 2 is the max)
  • 750 g beef mince
  • 470 g canned tomatoes
  • 3 tablespoons tomato paste
  • 1 teaspoon oregano
  • 12 teaspoon thyme
  • 1 teaspoon basil (I normally add a lot more herbs, about double the stated amount)
  • salt and pepper (to taste)


  1. Heat oil in a large shallow frying pan, add peeled and chopped onions, saute gently until onions tender. Add mince and brown over a high heat, mash well to remove lumps.
  2. Add undrained tomatoes, tomato paste, basil, oregano, thyme, salt and pepper. Mash tomatoes well.
  3. Stir over a medium heat until all ingredients combined. Add water and mix.
  4. Bring to boil, reduce heat and simmer gently uncovered for 2 hours.
  5. Serve onto spaghetti (500g for 6 people).

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