Spag Bol

[obob]

whitechief said:

I use this recipe it really is good.

http://www.independent.ie/lifestyle/food-drink/the...

Roberto Morisiani

Ingredients:

-250g of minced pork, loin or neck

-400g minced lean beef

-100g minced pancetta

-50g diced Parma ham

-75g cubed salsiccia (fresh Italian sausage)

-125g finely chopped onion

- 75g finely chopped carrot

- 50g finely chopped celery

-1 glass of red wine

-150g of tomato paste

- 400cl of meat stock

- salt and pepper

- 2 tablespoons of olive oil

Lean Mince!! Boooooooooooooo

[Melman Giraffe]

My kids like most do not like veg but love spag bol.

So what I do is add what ever veg you want into the sauce and blitz it up so they don't know whats in it. I also add a touch of sugar to balance the tartness of the toms.

[Henry Hawthorne]

whitechief said:

I use this recipe it really is good.

http://www.independent.ie/lifestyle/food-drink/the...

Roberto Morisiani

Ingredients:

-250g of minced pork, loin or neck

-400g minced lean beef

-100g minced pancetta

-50g diced Parma ham

-75g cubed salsiccia (fresh Italian sausage)

-125g finely chopped onion

- 75g finely chopped carrot

- 50g finely chopped celery

-1 glass of red wine

-150g of tomato paste

- 400cl of meat stock

- salt and pepper

- 2 tablespoons of olive oil

That sounds .

[navier_stokes]

Garlick said:

Fresh pasta too, not dried.

Spaghetti is a dry pasta, if your using fresh, your using the wrong pasta :P

Edited by navier_stokes on Wednesday 24th June 20:43

[taldo50]

Mobile Chicane said:

taldo50 said:

Less is more,

good pork mince, must be pork, more flavour!
onions
garlic
salsiccia diced finely, (spicy Italian sausage)
Tomato Puree
Tomato Passata
good red wine (dont cook with anything you wouldnt drink)
basil (fresh)

simmer with a lid on for as long as you like, longer makes it better. if it reduces to much, add a wine glass of water to cut the richness.

dont season the sauce, season the pasta water.

this is exactly how my mother used to make it. hope you try it its great.

Paul Cataldo.

Noted.

no problemo.

[whitechief]

Henry Hawthorne said:

whitechief said:

I use this recipe it really is good.

http://www.independent.ie/lifestyle/food-drink/the...

That sounds .

Try it, it's great. I searched for ages for what I consider "proper" Spaghetti Bolognese and this fits the bill for me.

[Stu R]

make the ragu the day before you intend to use it, stew it slow and long, cool, pop it in the fridge.

[whitechief]

Stu R said:

make the ragu the day before you intend to use it, stew it slow and long, cool, pop it in the fridge.

It's always better the day after it was made

[Zod]

navier_stokes said:

Garlick said:

Fresh pasta too, not dried.

Spaghetti is a dry pasta, if your using fresh, your using the wrong pasta :P

Edited by navier_stokes on Wednesday 24th June 20:43

The Italians always use good dried pasta. Fresh pasta is for ravioli and tortellini etc on the whole.

[Melman Giraffe]

Zod said:

navier_stokes said:

Garlick said:

Fresh pasta too, not dried.

Spaghetti is a dry pasta, if your using fresh, your using the wrong pasta :P

Edited by navier_stokes on Wednesday 24th June 20:43

The Italians always use good dried pasta. Fresh pasta is for ravioli and tortellini etc on the whole.

[drivin_me_nuts]

Chicken mince.
A generous amount of Turmeric when frying the mince. + worcester sauce + (for about 4-5kgs mince - I cook for a big freezer batch) a bottle of cheteau mussar or strong Rijoca(sp) )

[Cactussed]

This may be controversial, but I actually prefer my sauce neatly piled in the centre of a small hollow of spaghetti. Preferably with a liberal sprinkling of green olives and LOADS of parmesan. I dislike it all mixed up together, even if it is traditional.

[obob]

Cactussed said:

This may be controversial, but I actually prefer my sauce neatly piled in the centre of a small hollow of spaghetti. Preferably with a liberal sprinkling of green olives and LOADS of parmesan. I dislike it all mixed up together, even if it is traditional.

Don't you get lots of dry pasta then??

[Cactussed]

obob said:

Don't you get lots of dry pasta then??

I am a bit idiosynchratic when I eat spag bol, as I tend to make miniature versions with each spoonful. Twirl the pasta onto the spoon, then a little dollop of sauce and possibly an olive on top.

(Maybe I need a therapist...)

Edited by Cactussed on Thursday 25th June 12:09

[LordGrover]

whitechief said:

I use this recipe it really is good.

http://www.independent.ie/lifestyle/food-drink/the...

Roberto Morisiani

Ingredients:

-250g of minced pork, loin or neck

-400g minced lean beef

-100g minced pancetta

-50g diced Parma ham

-75g cubed salsiccia (fresh Italian sausage)

-125g finely chopped onion

- 75g finely chopped carrot

- 50g finely chopped celery

-1 glass of red wine

-150g of tomato paste

- 400cl of meat stock

- salt and pepper

- 2 tablespoons of olive oil

Blooming heck! Almost a kilo of meat - should be enough for six if not ten!

[LordGrover]

whitechief said:

Stu R said:

make the ragu the day before you intend to use it, stew it slow and long, cool, pop it in the fridge.

It's always better the day after it was made

Nuke, stove or oven for reheat?

[Neil_H]

I put pepperoni in mine, gives the meat an extra, spicy dimension. Also a bit of red wine and milk.

Edited by Neil_H on Thursday 25th June 12:38

[Lefty Guns]

Fry onion, garlic and some pancetta until soft. Add good mince (good means minced cut of fatty steak, not that expensive lean steak mince crap). Add finely chopped chicken livers, carrots and celery. Brown it off. Season with S&P and oregano.

Add a couple of tins of tomatoes, half a bottle red wine and a couple of bay leaves. Cook for 3 or 4 hours.

Very easy, very tasty. Serve with spaghetti and don't, whatever you do, make a pile of pasta and put the sauce on top

Mix it all up and serve with some good hard italian cheese.

It does get better the longer you leave it. Stick it in the fridge for a day or so and it will be awesome.

ETA - forgot the sugar. wee bit of sugar in with the tomatoes. I've been known just to blurt in a good dose of tommy k at the right moment

Edited by Lefty Guns on Thursday 25th June 12:47

[Garlick]

Melman Giraffe said:

Zod said:

navier_stokes said:

Garlick said:

Fresh pasta too, not dried.

Spaghetti is a dry pasta, if your using fresh, your using the wrong pasta :P

Edited by navier_stokes on Wednesday 24th June 20:43

The Italians always use good dried pasta. Fresh pasta is for ravioli and tortellini etc on the whole.

I'm not Italian though, so fresh works for me

[whitechief]

LordGrover said:

whitechief said:

Stu R said:

make the ragu the day before you intend to use it, stew it slow and long, cool, pop it in the fridge.

It's always better the day after it was made

Nuke, stove or oven for reheat?

On the hob in a saucepan with a little water to loosen it up a bit.