Spag Bol tips ?
Discussion
Ok, I know its a bit overdone but how do you make yours, after tips to vary what I do, which is
Onion or two, three peppers, three cloves of Garlic, all fried together, sometimes some Smoky bacon chopped and thrown in, fry some decent mince, lob it all together in a pan with a couple of tins of Tomatos, chuck in any fresh tomatoes that need using cut into pieces, add some red wine, bit of Oregano, bit of fresh basil if available, salt and pepper, bit of Tomato puree and simmer for about 40 mins until the sauce is rich and everthing is properly cooked through.
Serve with Aldi el cheapo spaghetti, seems as good as the posh brands and then serve with grated Parmesan, and for the phillistines, some Cheddar, wash down with a decent red.
How can I imporve my recipe, no mushrooms as my wife moans like mad and spends all the time fishing them out, I tried Anti Pasti ones once, as per a recipe, grim, like eating Slugs, even made me gag and I love Mushrooms.
Onion or two, three peppers, three cloves of Garlic, all fried together, sometimes some Smoky bacon chopped and thrown in, fry some decent mince, lob it all together in a pan with a couple of tins of Tomatos, chuck in any fresh tomatoes that need using cut into pieces, add some red wine, bit of Oregano, bit of fresh basil if available, salt and pepper, bit of Tomato puree and simmer for about 40 mins until the sauce is rich and everthing is properly cooked through.
Serve with Aldi el cheapo spaghetti, seems as good as the posh brands and then serve with grated Parmesan, and for the phillistines, some Cheddar, wash down with a decent red.
How can I imporve my recipe, no mushrooms as my wife moans like mad and spends all the time fishing them out, I tried Anti Pasti ones once, as per a recipe, grim, like eating Slugs, even made me gag and I love Mushrooms.
1 onion, 1 carrot, 1 celery stick all diced up and fried with a bit of bacon for 5 or so minutes, lob in a bay leaf, a couple of chopped cloves of garlic and a load of thyme leaves for another couple of minutes, add the mince and cook it.
300 ml of red wine, tinned tomatoes, a couple of tablespoons of tomato puree, 500ml of beef stock and let it all cook slowly for 4 hours.
Yum.
300 ml of red wine, tinned tomatoes, a couple of tablespoons of tomato puree, 500ml of beef stock and let it all cook slowly for 4 hours.
Yum.
My method has evolved over a long time, started copying what my Mum had always done then changed and tweaked little bits. I'm guessing a bit with weights but its more the ratios that I think are important.
250g carrot
250g onion
250g celery
25g garlic
Process all together and sweat with 50g butter, 25g olive oil bit bunch of fresh thyme and a few bay leaves.
2x400g good tinned whole plum tomatoes
250g finely minced pork
250g finely minced beef
500ml beef stock
500ml white wine
Mix all thoroughly and leave it to cook for as long as you can.
Finish with salt, black pepper and fresh basil.
250g carrot
250g onion
250g celery
25g garlic
Process all together and sweat with 50g butter, 25g olive oil bit bunch of fresh thyme and a few bay leaves.
2x400g good tinned whole plum tomatoes
250g finely minced pork
250g finely minced beef
500ml beef stock
500ml white wine
Mix all thoroughly and leave it to cook for as long as you can.
Finish with salt, black pepper and fresh basil.
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