spag bol

lor6126

anyone give me a link for a quick and easy recipe for this please,? cant seem to find one and have some mince to use up.
thank you.

ragz_2

Fry onions and garlic (gently, you don't want them brown), add mince to brown. Throw in a tin of tomatoes and some tomato puree and herbs like oregano or basil. Add a bit of water/stock if the sauce is too thick. Simmer for 15-20 minutes (at least, it's better after hours/days!)

Any

Can't give you a link, but can tell you how we make it.
This is for 500gr mince.

Fry chopped onion in some olive oil. In the end, just before you add the mince add some chopped garlic (depend on how much you like garlic). Add the mince and stirring occasionaly keep frying. When it is brown all over, add a spoonfull of tomato puree (not necessary though) and fry for a little longer. Add a can of chopped tomatoes, add stock cube disolved in a bit of hot water and italian spices&a bit of pepper.
Cook for an hour.
Taste and add any extra flavours - salt, pepper,worcester sauce or more italian spices if you feel it needs it (though we don't usually need to then).

Bongedone

I do mine the same as ragz but I add a bit of sugar or tomato ketchup also.

My ratio is:

1 x medium onion
1 or 2 x pieces of garlic
1 x tin chopped tomatos
250g mince

Add the salt to taste after the cooking process is finished or use a beef Oxo stock cube.

Cooking for over an hour is best.

rachbc

spag bol is easy but it ain't quick - a good ragu bolognese should cook low and slow or 3-4 hours. By all means have mince onions and tomatoes on pasta but the Italian in me won't call that bolognese

Start by sweating onion, celery and carrot in olive oil with garlic - cook without colouring til soft. Turn up the heat and add mince - a mix of beef and veal is good, or beef and pork and some chopped pancetta and brown off. You can add chicken liver at this point too which makes a lovely rich sauce. Add a glass of wine and boil off the alcohol, add a tin or toms, big squirt of tom puree. You can add herbs at this point too - I like oregano or marjoram. Cover and put on the lowest heat for 3-4 hours. Towards the end add a glug of milk and a good scrapping of nutmeg.

daisiegg

I also include a hearty glug of red wine in mine, and loads of carrots and mushrooms - helps to stretch the mince.

Seriously one of the easiest dishes in the world to make - but as rachbc said, it needs hours to cook. Yum yum yum...

Any

Oh yes, we put red wine in ours too... if we have any left over or if we want excuse to open bottle and drink the rest:-)))

Plan_for_Chaos

rachbc wrote: »

spag bol is easy but it ain't quick - a good ragu bolognese should cook low and slow or 3-4 hours. By all means have mince onions and tomatoes on pasta but the Italian in me won't call that bolognese

Start by sweating onion, celery and carrot in olive oil with garlic - cook without colouring til soft. Turn up the heat and add mince - a mix of beef and veal is good, or beef and pork and some chopped pancetta and brown off. You can add chicken liver at this point too which makes a lovely rich sauce. Add a glass of wine and boil off the alcohol, add a tin or toms, big squirt of tom puree. You can add herbs at this point too - I like oregano or marjoram. Cover and put on the lowest heat for 3-4 hours. Towards the end add a glug of milk and a good scrapping of nutmeg.

I'll second the nutmeg suggestion and also add a little ground clove is nice. That reminds me on Tuesday, I reached into the cupboard for my jar of nutmeg, and being a bit distracted grabbed the ground cinnamon, and added a good shake to the pot and gave it a good stir, my heart sank, but I carried on cooked it up and ate it up. All the while thinking it's nice this, adds a lovely unsual twist, needless to say several glasses of water were needed...and there's more in the freezer...:(