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Whats your favorite Spaghetti Bolognese Recipe? |
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#1 |
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Guest
Join Date: Apr 2009
Posts: 2,713
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Whats your favorite Spaghetti Bolognese Recipe?
Mines is Strange but its lovely:
500g Beef Mince 1packet of Colmans mix Half a Large onion Tin of Beans 2 large desert spoon fulls of Chilli powder ( strange i know but trust me) Try it you wont be dissapointed. Whats yours? |
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#2 |
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Forum Member
Join Date: May 2003
Location: Derby, UK
Posts: 23,456
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that just sounds like chilli con carne to me?
My spag bol goes mince, onion, tinned tomato, tomato puree, oxo cube, herbs. sometime s put a chilli in there. It always (and chill cc) takes much better the next day for some reason! |
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#3 |
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Forum Member
Join Date: Aug 2006
Posts: 7,170
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I always cook mine for ages, just about to start mine for tonight.
I always add bacon and chopped carrot with the onion, fry off the tomato puree before adding a splash of red wine and after adding the tomatoes,a dash of milk. Simmer for as long as poss. |
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#4 |
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Forum Member
Join Date: Nov 2007
Location: North Hampshire
Posts: 5,363
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Quote:
Mines is Strange but its lovely:
500g Beef Mince 1packet of Colmans mix Half a Large onion Tin of Beans 2 large desert spoon fulls of Chilli powder ( strange i know but trust me) Try it you wont be dissapointed. Whats yours? ![]() ![]() 2 large desert spoon fulls of Chilli powder??? that would blow the roof of my mouth off.Mine is 1 onion, 2 cloves of garlic chopped 1 carrot, chopped finely 6 button mushrooms chopped fry gently in a pan until softened. Add 500 g of reduced fat minced beef fry until meat is browned. Add a good splash of red wine 1 tin of chopped tomatoes 1 carton of pasata with basil 1 beef stock cube, some dried oregano, salt & pepper add some water if needed. Simmer for about 20 - 30 minutes At the last minute, chuck in plenty of ripped up fresh basil leaves. Luvly jubly !! |
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#5 |
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Forum Member
Join Date: Nov 2002
Location: Dundee, Scotland
Posts: 10,829
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Onion
Mince beef stock cube tin of tomatoes tomato puree garlic Squeeze of tomato ketchup for sweetness. Pancetta if I have it. |
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#6 |
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Forum Member
Join Date: Aug 2008
Location: Up North
Posts: 58,791
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The basics as people have posted but with a few extras. Worcestor sauce and a bit of tabasco or cayenne. May a dash of balsamic to sweeten it up or a squeeze of tommy k.
If i'm using tinned tomatoes then I add dried oregano. If using a jarred sauce they usually have the herbs already in them. |
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#7 |
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Forum Member
Join Date: Aug 2003
Location: UK
Posts: 173
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I like to keep mine fairly simple:
Mustard seeds crackled in oil Half an onion Lean steak mince Beef Oxo cube Glug of decent red wine Tin of tomatoes Lots of dried oregano, maybe some marjoram It's a shame you have to use beef stock to make it taste like beef, but oh well... |
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#8 |
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Forum Member
Join Date: Aug 2005
Location: The Sunny Side Of The Street
Posts: 40,106
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Chilli and vodka make a good spag bol.
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#9 |
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Forum Member
Join Date: Jun 2008
Location: Sexy East London
Posts: 5,286
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Lean steak mince
Chopped Chicken liver Streaky Bacon cut up carrot chopped fine Onion Chopped small Domino Bolognese 1 Beef Oxo Tin Chopped tomato A Little Sugar A Little Salt Its how my family have always made it. It's just how Ive always made it aswell. Must say though it tastes better than friends one's that ive tried. |
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#10 |
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Forum Member
Join Date: Apr 2008
Posts: 894
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dash of worcester sauce works in it, always a whole tube of tom puree
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#11 |
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Forum Member
Join Date: Jun 2008
Location: Sexy East London
Posts: 5,286
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Quote:
dash of worcester sauce works in it, always a whole tube of tom puree
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#12 |
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Join Date: Apr 2008
Posts: 894
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Quote:
I use them too I knew I missed some things when I was typing that out
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#13 |
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Forum Member
Join Date: Dec 2005
Posts: 422
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Fry Pancetta/lardons/chopped streaky bacon until crisp, remove from pan.
Fry off chopped onions, celery, carrot, garlic in bacon fat until soft; add steak mince and brown. Add cooked pancetta/bacon, tomato puree, cornflour and fry for a couple of minutes. Add dried oregano and basil, tomato/passata, red wine, beef stock. Season. Cook on very low heat for a couple of hours minimum. Check seasoning. Add ripped basil leaves and chopped parsley. Serve! ETA: Will add some chopped chilli if in the mood. |
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#14 |
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Forum Member
Join Date: May 2003
Location: Derby, UK
Posts: 23,456
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Quote:
It's a shame you have to use beef stock to make it taste like beef, but oh well... |
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#15 |
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Forum Member
Join Date: Jan 2007
Posts: 474
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I use condensed tomato soup instead of tomato paste (my Mum's recipe).
It makes all the difference
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#16 |
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Forum Member
Join Date: Oct 2007
Location: Brighton
Posts: 1,025
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i make mine with beef mince, pork mince and chicken livers. Plus smoked bacon lardons.
The onions, carrots and celery are all blended. Passata, star anise, oregano and red wine completes it and it all goes into the oven for a couple of hours
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#17 |
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Forum Member
Join Date: Aug 2008
Location: Up North
Posts: 58,791
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Quote:
use cheap mince or normal mince that has more fat in it, fat is where the flavour is. You can always spoon the fat off later.
I once used cheap mince, I think it was ASDA Smartprice, and it was pretty disgusting. http://www.mysupermarket.co.uk/tesco...ince_800g.html
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#18 |
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Forum Member
Join Date: Apr 2008
Posts: 894
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I make mine with soya mince, it needs a lot of help!
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#19 |
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Forum Member
Join Date: Oct 2008
Posts: 191
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I'm taking notes
Though I'm not sure I can be bothered with all this 'finely chopped' though, might be worth a try if I've got extra time.
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#20 |
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Forum Member
Join Date: Mar 2008
Location: Wiltshire
Posts: 8,047
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I make mine with quorn mince, red and green peppers, an onion, tin of tomaoes (with juice drained out), tbsp of garlic and tomato puree, jar of Dolmio. And top it with grated cheese
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#21 |
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Forum Member
Join Date: Jun 2006
Location: London
Posts: 23,261
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Quote:
Mines is Strange but its lovely:
500g Beef Mince 1packet of Colmans mix Half a Large onion Tin of Beans 2 large desert spoon fulls of Chilli powder ( strange i know but trust me) Try it you wont be dissapointed. Whats yours? Or Kidney beans? either way tres odd!!!I brown some mince then add a diced onion and some garlic. I then put in a big pot with tinned tomatoes, an Oxo cube, a generous splash of red wine, some tomato puree (or ketchup works fine), Oregano, Basil, chopped mushrooms, and fresh basil. I simmer ofr an hour, adding black pepper regularly. It's always much tastier the next day
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#22 |
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Forum Member
Join Date: Aug 2004
Posts: 842
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Oh dear.. getting ready for mine to get a bashing aswell!!
7/8..yes...7/8 cloves of garlic.. 2 Onions.. Fry until soft Add 500g Mince Add about 8 diced mushrooms 1 green Pepper and 1 Red Pepper 2/3 small tomatos Tin of diced tomatos Tin of tomato puree Tons of herbs and black pepper Basil Leaves Stock Cube.. ..and then this bit that I learnt off the person who taught me the recipe... A big spoonful of butter!! ![]() I do love my spag bog, and it really is one of those homely dishes that you always go back to and always find fault in other people's recipes.
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#23 |
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Forum Member
Join Date: Aug 2006
Posts: 12,236
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1/2 an onion, finely chopped.
2 cloves of garlic, finely chopped. Sweat in olive oil until soft. Turn up heat, add minced beef. Brown. Add good dollop of tomato puree. Add tinned toms. Add black pepper. Add glass of red wine. Add dried Oregano. Simmer on the gentlest heat for 3 hours. Add a little water if drying out. Add salt to taste. Chiffonade some fresh Basil and add. Serve. End.
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#24 |
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Forum Member
Join Date: Dec 2007
Posts: 7,104
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Quote:
use cheap mince or normal mince that has more fat in it, fat is where the flavour is. You can always spoon the fat off later.
![]() 500g mince (decent stuff!!) 1 celery, onion & carrot 1 garlic 1 tin toms 1 glass red wine 1 glass milk 1 tablespoon chopped thyme mushrooms -fry the veg, then the mince - add the wine and cook until evaporated, then do same with milk -add toms, mush & thyme, cook 1.5 hours (very important) |
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#25 |
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Forum Member
Join Date: Nov 2002
Location: Dundee, Scotland
Posts: 10,829
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Quote:
I use condensed tomato soup instead of tomato paste (my Mum's recipe).
It makes all the difference ![]() I may have been ill but it was bloody delicious. Too afraid to serve it up again in case it was actually horrid, LOL. |
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Though I'm not sure I can be bothered with all this 'finely chopped' though, might be worth a try if I've got extra time.