Trangia Spaghetti Bolognese

A one-pot dinner for a patrol, cooked on a Trangia or gas stove.

Serves

4

Prep

15 minutes

Cook

30 minutes

Cooked on

Trangia, Gas stove

Dietary

Contains gluten

Ingredients

Sauce

• 1 tbsp olive oil
• 1 onion, finely chopped
• 2 cloves garlic, crushed
• 500 g beef mince
• 1 carrot, grated
• 1 can diced tomatoes, 400 g
• 2 tbsp tomato paste
• 1 tsp dried mixed herbs
• salt and pepper, to taste

Pasta

• 375 g spaghetti, broken in half to fit the pot

To serve

• ½ cup grated parmesan

Method

1. Heat the oil in the larger Trangia pot. Cook the onion and garlic for 3 minutes, stirring, until soft.
2. Add the mince and break it up with a wooden spoon. Cook until it’s browned all over.
3. Stir in the carrot, tomatoes, tomato paste and herbs. Add half a can of water, bring to a simmer and cook with the lid on for 15 minutes, stirring now and then so it doesn’t catch. Season with the salt and pepper.
4. Move the sauce into the smaller pot (or a billy) and keep it warm at the edge of the fire or wrapped in a tea towel.
5. Fill the larger pot two-thirds with water and bring it to the boil. Add the spaghetti and cook for 10 to 12 minutes, until tender.
6. Drain the spaghetti carefully, away from people, and share it between plates. Spoon the sauce over and top with the parmesan.