Spicy Smoky Spag Bol
This is one of those recipes we genuinely make on rotation. It's a proper spag bol with a smoky, spicy kick that makes it feel like so much more than your average weeknight pasta. We've loaded it with sun dried tomatoes and plant-based mince for that deep, rich flavour you want from a bolognese, and the smokiness just takes it somewhere special. It comes together in 35 minutes, which still feels like a miracle every time we make it. Honestly, if you're trying to convince someone that plant-based food is just as satisfying as the real deal, this is the one to make them.
Before You Start
- Large pan
- Large pot for pasta
- Tongs
- Microplane or grater
Ingredients
- 1 tbsp olive oil
- 1 tbsp sun-dried tomato oil
- 1 tbsp Tropical Sun Jamaican Jerk Seasoning - or more depending on how hot you like it!
- 2 tbsp tomato purée
- 6 spring onions
- 4 sun-dried tomatoes
- 2 garlic cloves
- 300g plant-based mince
- 175ml red wine
- 1 x 400g can of chopped tomatoes
- 1 bay leaf
- Salt & pepper to taste
- sugar to taste
- 100ml pasta water
- 400g spaghetti
- salt to taste
Method
Prepare the ingredients
- Trim and finely dice the spring onion
- Finely slice the sun dried tomatoes
- Peel and grate the garlic
Make the bolognese sauce
- Add the oils to a large pan and warm over a medium heat
- Add the spring onion and a pinch of salt to the pan and stir for 1 minute
- Add the garlic and sun dried tomatoes to the pan and stir for 2 minutes
- Break the plant-based mince into the pan and stir for 3-4 minutes
- Add the Tropical Sun Jamaican Jerk Seasoning and tomato puree and stir for 2 minutes
- Add the red wine to the pan, turn up the heat, stir to combine and simmer for 4-5 minutes
- Add the chopped tomatoes and the bay leaf to the pan, stir to combine, reduce the heat, put the lid on slightly ajar and leave to simmer for approximately 15 minutes, stirring occasionally to prevent the sauce from catching
- Taste the sauce and season with salt, pepper and sugar
Prepare the spaghetti
- As the sauce simmers, cook the spaghetti in a large pot of boiling salted water for 8-9 minutes (or 1 minute under packet instructions)
- Save 100ml of pasta water
Prepare to serve
- Drain the pasta and transfer it to the sauce pot with the reserved pasta water
- Use tongs to twist the spaghetti into the sauce to cover and coat
Time to serve
- Plate up the spaghetti, dress the plate with rocket, sprinkle over nutritional yeast, season with cracked black pepper and serve immediately
Tips & Variations
- Go heavier on the smoke: If you love a really deep smoky flavour, add an extra pinch of smoked paprika towards the end of cooking. Henry always does this and it genuinely makes a difference.
- Swap the mince: Ian loves making this with finely chopped mushrooms or a tin of green lentils if you don't have plant-based mince to hand. Same vibe, still totally delicious.
- Make it saucier: If your sauce is looking a little thick, splash in a bit of pasta cooking water before serving. It loosens everything up and helps the sauce cling to the spaghetti perfectly.
Why This Works
The trick here is the sun dried tomatoes. They bring this intense, almost meaty depth to the sauce that you just can't get from regular tomatoes alone. Pair that with the smoky seasoning and you've got layers of flavour that taste like the sauce has been simmering for hours, even though it absolutely hasn't. Trust us on this one.