Serves 1
Directions
- 1Add olive oil to a pan.
- 2Add diced onions to the pan and stir until softened.
- 3Add diced garlic and stir.
- 4Add minced pork and beef mix to the pan and cook, stirring, until browned.
- 5Stir in the tomato puree.
- 6Add Bull's-Eye New York Steakhouse BBQ Sauce and mix well.
- 7Add plum tomatoes and stir to combine.
- 8Pour in vegetable stock.
- 9Season with pepper.
- 10Add oregano and stir the mixture.
- 11Add cooked tagliatelle to the sauce.
- 12Stir everything together until the pasta is well coated.
- 13Garnish with grated parmesan cheese.
- 14Serve the steakhouse spag bol and enjoy.
Ingredients
- 2 tbsp olive oil
- 1 large onions
- 5 cloves, diced garlic
- 500 g pork & beef mix, minced
- 1.5 tbsp tomato puree
- 3 tbsp Bull's-Eye New York Steakhouse BBQ Sauce
- 1 tin plum tomatoes
- 250 ml vegetable stock
- 1 tsp pepper
- 1 tbsp oregano
- 400 g tagliatelle, cooked
- parmesan cheese
Equipment
panwooden spoontongscolanderbowlfork
Related recipes
Creamy Garlic Pizza Dip
Italian · Sauce & Condiment
Skillet Express Lasagna
Italian · Sauce & Condiment
Rao's Copycat Roasted Garlic Alfredo
Italian · Sauce & Condiment1h
Restaurant-style Tomato Sauce
Italian · Sauce & Condiment
Peposo with Parmesan Polenta and Salsa Verde
Italian · Sauce & Condiment
Parmesan Garlic Mushroom Cream Sauce
Italian · Sauce & Condiment
One Pan Garlic Parmesan Chicken & Potatoes
Italian · Sauce & Condiment1h 40m
Marry Me Tofu Sauce
Italian · Sauce & Condiment15m
Malfattis Caseros
Italian · Sauce & Condiment
High-Protein Cottage Cheese Alfredo Sauce
Italian · Sauce & Condiment
Pesto Chicken Pasta
Italian · Sauce & Condiment
Estofado de Vacuno y Polenta Cremosa
Italian · Sauce & Condiment