Spaghetti bolognese will taste ‘lush’ when 2 extra ingredients are added to the pot

Reinvigorate a classic spag bol with two ingredients you can find in your kitchen cupboard

Reinvigorate a classic spag bol with two ingredients you can find in your kitchen cupboard(Image: Getty Images)

Spaghetti bolognese is a classic comfort food dish, perfect for anyone who’s in a rush after a long day’s work or in need of something simple. However, there’s an easy way to make an old faithful dish exciting, and you just need to look in your kitchen cupboard.

Chef and TikTok creator John Gregory-Smith recently shared his take on the classic pasta recipe, reinvigorating the ragu with a variety of spices to give a unique flavour. In the video, John said: “If you love a one pot pasta, my Turkish-style spag bol is a must. A beautiful beef ragu, rich and flavourful with loads of spices and dried mint.”

To give the ragu a different flavour profile, use the likes of sumac and Turkish pepper flakes. Sumac adds a bright, tangy, and an almost citrusy flavour, but with a more earthy, fruity, and dry acidity.

Sumac will add a unique twist to the classic ragu(Image: Getty Images)

Turkish pepper flakes can help add a hint of subtle fruitiness and smokiness, rather than heat.

You won’t even need to boil the pasta beforehand, you can add it straight in. All you need to do is add a splash of water and wait for the pasta to cook and soak up all that rich, aromatic flavour.

John’s video has been viewed over 31,100 times, 631 likes and nine comments. Lizzie commented: “Oooo lush.”

Skrilly wrote: “I swear we cook the same stuff. Every time. We even have same plates.”

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DJ said: “’Turkish style spag bol’ is not something I thought I would hear one day John but looks and sounds yummy!”

So if you’re looking for a unique twist on an Italian classic, here’s how you can recreate John’s recipe at home.

Turkish Style One Pot Pasta

Ingredients

20g butterOne tbsp olive oilOne onion, finely choppedThree cloves garlic, finely choppedThree tbsp tomato puree750g beef minceTwo tsp black pepperTwo tsp dried oreganoTwo tsp dry mintTwo tsp sumacTwo tsp Turkish pepper flakes400g tin of chopped tomatoes200ml beef stock400g pasta – use small shells750ml just boiled waterA large handful of finely chopped parsleyHalloumi to serveSalt

Method

Melt the butter together with the oil over a medium heat and add the onion. Cook, stirring occasionally, for five to six minutes until soft.

Add the garlic and cook for 30 seconds until fragrant.

Squeeze in the tomato puree. Mix well and cook, stirring occasionally, for about a minute until dark in colour and smelling sweet.

Add the black pepper, oregano, mint, sumac, Turkish pepper flakes and a big pinch of salt. Stir together and cook for about a minute until fragrant.

Add the beef and cook, stirring occasionally, for 10-12 minutes until you have come colour on the meat then add the chopped tomato and beef stock. Stir together.

Cover and cook for 30 minutes until lovely and thick. Check the seasoning add more salt and pepper as you like.

Chuck the pasta and boiled water into the saucepan. Stir together and bring to the boil.

Cover, reduce the heat to low and cook for 20-25 minutes or until the pasta is al dente and the sauce lovely and thick. Add the parsley and stir together.

Check the seasoning, adding salt and pepper to taste and serve with loads of freshly grated halloumi over the top.