In a large bowl, mix together the flour, sugar, yeast, oil, salt and warm water. Add a little extra water – up to a cup - if the dough seems too stiff. Knead thoroughly, then place in a bowl, cover with a cloth and allow to prove for 30 minutes, or until well risen (this will take longer on a cold day).
Dust a tray with flour. Scoop up handfuls of the dough and roll into balls. Place the vetkoek on the tray and allow to rise until doubled in size.
While the dough is rising, prepare the mince. Heat the oil in a pot and fry the onion and garlic over a medium heat until soft and translucent. Add the mince and continue to fry until browned.
Stir in the barbecue spice and tomato paste and cook for 5 more minutes.
Add the contents of the sachet of KNORR Naturally Tasty Spaghetti Bolognese mix and the water. Mix well, lower the heat, and leave to simmer for 25 minutes, stirring occasionally.
Add the peas and simmer for a further 5 minutes. Season to taste with salt and black pepper.
Now fry the vetkoek. Heat the vegetable oil in a deep saucepan. Drop a few dough balls into the hot oil – fry just a few vetkoek at a time.
Check the vetkoek after 5 minutes – they should have risen to the top of the oil. Turn them over to brown for a few minutes on the other side.
Drain on several layers of kitchen paper and keep warm until ready to serve.
Serve the vetkoek with the mince and a crunchy salad.