Cooking without Sauces

Curry_Queen

Georgina wrote:

When I make any mince-based dishes (chilli/spag bol/cottage pie), I fry (soften) the onions, add the mice, and cook through, and then strain off the fat.

Don't tell me you've been raiding my freezer :rotfl:

WeirdoMagnet

Curry_Queen wrote:

Don't tell me you've been raiding my freezer :rotfl:

Oh yes, mice are a very popular (and cheaper) alternative to mince these days!!! :rotfl: Whoops!

You can put the oxo/paprika in when the toms go in.

Re: texture, when I strain off the liquid, I shove it in the freezer to solidify, then take off the fat and put the jelly back in the saucepan, so you don't loose the goodness and it also thickens it up.

Debt_Free_Chick

lipidicman wrote:

I did think to add OXO - I assume just into the sauce before simmering?

Personally, I wouldn't. You'll just be adding back all the artificial stuff. I know many here love OXO and similar, but I can't stand it! That said, I've been cooking from scratch all my life and I think my tastebuds are just not accustomed to it. You might like it though

Another way of getting real "oomph" is to add some minced chicken livers - this is the authentic way to an Italian Ragu. They simply melt into the sauce, but give it a real robust texture & taste.

Finally ... I always find that these things taste better the day after. The flavours mingle & develop overnight and seem to intensify. So, suggest you just try what you have left and experiment with the chilli/tabasco/cayenne/paprika idea if you want more "heat".

HTH

foreverskint

O.k Secret hints coming up.


Add a good 1/4 pint of milk after you have fried the mince and let it reduce down, before adding any of the other afore mentioned ingredients. since i have started doing this my family say that the bolognaise sauce is the best they have tried.
It takes the bitter edge off the tomatoes and wine and gives the sauce a lovely rich consistency.

Try it it works:D

angeleyes

filigree wrote:

I use passata (sieved tomatoes) for pasta sauces, it has a thicker texture which would hit the spot if you are used to Dolmio. It's pretty cheap, Asda Smartprice passata is about 40p for 750ml.

As a rough guide, I would brown 500g of mince with a chopped onion, garlic and chopped pepper. Pour on the passata and simmer for about 30 mins, add herbs especially fresh basil. It's not authentic ragu but it's quick and easy.

I ALWAYS USE THIS IS IS ESP GOOD BASE FOR CHILLI'S SPAG BOL AND ITALIAN CHICKEN YUMMY

lipidicman

foreverskint wrote:

Add a good 1/4 pint of milk after you have fried the mince and let it reduce down, before adding any of the other afore mentioned ingredients.

So you do the onions, the garlic, then brown the mince, then add milk and medium heat to reduce it down, then add the toms and peppers and carrots and then give it 3hrs?

So are OXO cubes really so bad DFC?

Minced Chicken Livers - I'm getting scared, I might just stick with the mice!

DFC, the portion from the fridge (2 days old) was a bit better, but the next one will be improved with everyone's tips, thanks!

lipidicman

Want to try chilis this time (fresh little green and red ones) When do I add them - with the tomatoes, or before?