Different meals from a spag bol basic recipe

Primrose

Am starting to think about making up batches of basic spag bol sauce for winter freezer stock up and and would appreciate some innovative ideas on how to incorporate this into different recipes to ring the changes.
Suggestions welcome please .

Islandmaid

Obs Spag Bol
Lasagne
Keema
Chilli
Sloppy joe's
Moussaka
Topping for Jacket Spuds
Cottage pie

Errm sure there will be more ideas from others soon

Primrose

Why are Sloppy Joes?
And does anybody have any receipes which involve pastry by way of a change?

Islandmaid

https://www.allrecipes.com/recipe/220182/homemade-sloppy-joes/

What about making pies or pasties with puff or shortcrust pastry, I make a few at a time and freeze them

NewShadow

You might do better making a 'savoury mince' recipe and leaving out the tomatoes.

Then you can add 'meat' flavours to make cottage pie, mince and potato, pies/pasties, hot pots, meatballs, meatloaf, cheeseburger bowl

When you want something different you can add tomatoes while reheating to make your spag bol, or you can add the right flavourings for lasagne, enchiladas, chilli, nachos, pasta bake, curry, cabbage rolls, pilaf, moussaka

The less you add right at the start means the more you can do with it afterwards

Oh, my personal 'savoury mince' recipe is something like:

Mince
Onions
Garlic
Handful of Red lentils
Handful of Rolled oats
Grated Carrot
Grated Courgette
Stockcube
Squirt of tomato puree
Water

-taff

Mince and onion pie / pasties
Seen a few people using wraps as a pasty cover, just fold in half and egg the sides down. You could also use that idea to make an open pie, fit and fold into a mould of some kind or other, add cheesy mash, instant cottage pie with no pastry making
.

maman

I don't know what sort of quantities you make up when batch cooking. I just cook for two people mostly but can always take more from freezer if needed.


Personally I tend to do about 500g of mince at a time in the SC with loads of veg both to pad it out but also because it's healthier that way. SC is my preference because then I don't need to watch it.


I'll make a batch of Bolognaise, Savoury Mince and Chilli plus burgers in rotation across a couple of months (usually when I've managed to get hold of YS mince). On average we have one or two maximum 'mince' meals per week so I've always got something available.


I just freeze the 'sauce' and make up meals to suit how much time I have to put something together.

Wraithlady

There's always canneloni.

To be honest, I second the 'savoury mince' base idea and then add to it to make chilli, or keema curry, or whatever.

MandM90

If you fancy something a little more exotic, how about empanadas? Add olives, paprike and cumin then wrap in the pastry. Jamie's recipe below:

https://www.jamieoliver.com/recipes/beef-recipes/beef-empanadas/

monnagran

Added to the list....

I used to make pancakes, dump a spoonful or two of mince in the middle of each one. Roll the pancakes up and fit into a baking dish.
Cover with cheese sauce, sprinkle with extra cheese if you like and edge with sliced tomatoes. (0ptional)


Everything is already cooked so just takes about 20 minutes in the oven.

This has filled many hungry teenagers.

Olliebeak1951

- Savoury Mince turned into a 'Cobbler' recipe.
- Add a topping of plain, herb or cheese scones onto the Savoury Mince - similar to making a Cottage/Shepherd's Pie.
- Bake until the 'cobbles' are risen and golden in colour.