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Spag Bol Problem |
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#1 |
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Forum Member
Join Date: Aug 2006
Posts: 9,701
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Spag Bol Problem
Hi all. I use lean steak mince to make spag bol, and add onion, sweetcorn and Dolmio sauce. I use pasta spirals and everytime i serve up there is a residue of water the colour of the sauce on the plate. I drain the pasta well and add a little salt in the water before adding pasta to boil, and i let the bolognase(spl) simmer rather than keep stirring but dont understand where the water residue is from!
Any suggestions as to how to prevent this? Im thinking of changing to Ragu sauce to see if there is any difference. |
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#2 |
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Join Date: Dec 2006
Posts: 1,295
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I know you say you drain it well, but I really think that the water residue is coming from the pasta and not the sauce. If anything Dolmio is on the thick side. I would drain and shake the pasta well next time to see if it helps.
P.S. I prefer the flavour of Ragu. |
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#3 |
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Forum Member
Join Date: Sep 2004
Location: Essex
Posts: 712
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Have you tried draining the mince after you have browned it? i used to have the same problem if i didnt drain it before adding the dolmio or ragu
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#4 |
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Forum Member
Join Date: Aug 2006
Posts: 9,701
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Quote:
Have you tried draining the mince after you have browned it? i used to have the same problem if i didnt drain it before adding the dolmio or ragu
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#5 |
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Forum Member
Join Date: Sep 2004
Location: Essex
Posts: 712
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i never bother with adding any oil, even extra lean mince has enough fat in it to allow it to brown
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#6 |
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Join Date: Aug 2006
Posts: 9,701
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Quote:
i never bother with adding any oil, even extra lean mince has enough fat in it to allow it to brown
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#7 |
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Forum Member
Join Date: Jun 2004
Location: Worcestershire
Posts: 59,800
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How long are you cooking it for lea? Heat should really evaporate most of the water.
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#8 |
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Forum Member
Join Date: Aug 2006
Posts: 9,701
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id say cooking it for 10 minutes to brown and when the sauce goes in another 20 minutes. High heat to brown and then simmering for the last 20 minutes. Even after all that time i can still see some sauce bubbling.
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#9 |
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Join Date: Jun 2004
Location: Worcestershire
Posts: 59,800
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Quote:
id say cooking it for 10 minutes to brown and when the sauce goes in another 20 minutes. High heat to brown and then simmering for the last 20 minutes. Even after all that time i can still see some sauce bubbling.
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#10 |
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Forum Member
Join Date: Aug 2006
Posts: 9,701
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Quote:
Just try simmering on a really low heat for a bit longer. I use the Dolmio as well and don't have any water residue.
![]() Im going to try the Ragu to see if its any better, if heard that it tastes nicer too. Although i like the Dolmio for the chunks of tomato in it. |
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#11 |
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Forum Member
Join Date: Jun 2004
Location: Essex
Posts: 86,769
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I agree about simmering it longer - makes the meat more tender too. Or use more pasta to soak up the water.
Or mop up the watery residue with bread and eat it - luvverly! |
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#12 |
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Forum Member
Join Date: Sep 2005
Posts: 1,352
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Instead of Ragu or Dolmio, why not try making your own, I do.
I use tin of chopped tomatoes with herbs, mushrooms, and a can of mixed chopped vegetables, or chop your own. |
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#13 |
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Join Date: Mar 2007
Posts: 1,577
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When you drain the pasta, let it stand for a while as it will continue to absorb water.
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#14 |
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Forum Member
Join Date: Mar 2007
Posts: 276
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Make your own:
Chopped tomatoes, some caramelized onion chutney, a few green lentils, a slug of marsala and a little water. Add that to lamb mince and cubed pancetta, which you've crisped in the pan first. Not strictly bolognese, but delicious. |
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#15 |
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Forum Member
Join Date: Apr 2006
Posts: 1,311
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Dolmio have changed the recipe. It is not as thick. We add tomato puree.
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#16 |
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Forum Member
Join Date: Aug 2006
Posts: 12,236
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Anyone who uses Dolmio should be beaten around the head with a frozen leg of pork....
Especially you Pam......you should know better!
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#17 |
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Join Date: Jun 2004
Location: Worcestershire
Posts: 59,800
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Quote:
Anyone who uses Dolmio should be beaten around the head with a frozen leg of pork....
Especially you Pam......you should know better! ![]()
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#18 |
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Forum Member
Join Date: Aug 2006
Posts: 12,236
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Quote:
I'm a working woman man!!! I used to be precious about the tomato sauce issue but life's too short really. It tastes just fine.
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#19 |
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Join Date: Jun 2004
Location: Worcestershire
Posts: 59,800
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Quote:
My image of you tippy toeing around the kitchen in fishnets and heels lightly frying the garlic and onions has been cruelly dashed.......
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#20 |
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Forum Member
Join Date: Jul 2006
Location: Scotland
Posts: 2,517
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I'd say the problem is the sauce, there is a lot of water content in the pre-made sauces you get from Dolmio, etc. I prefer a tin of chopped tomatoes, strained through a sieve. However don't strain the juices away, drain them into a bowl and slowly add it to the meat as your cooking.
Another problem could be the meat itself, which as it cooks will release a lot of 'juices'. If your adding more liquid to this during cooking this would explain the watery taste. |
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#21 |
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Forum Member
Join Date: Jun 2003
Location: Suffolk
Posts: 21,393
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Im a Dolmio sauce fan
![]() I think the problem is your mince. I will only use healthy eating mince, but still a lot of fat comes out of it when cooking. So i cook it in a frying pan, and when its almost done i tip the pan up, and use a spoon to get the excess fat out. You will be amazed how much you take out. |
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#22 |
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Join Date: Jan 2008
Location: Bath
Posts: 97
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have you ever seen what they put in those jars....you will probably find that the sauce is "seperating" as it cools on your plate. They put all sorts of additives in to help it bind/stick....and I aint going to start on the salt content!
Those jars dont save any time as you still have to cook the meat ! fry your meat, add some onions, mushrooms, and some garlic if you like.....add some chopped mixed herbs (fresh if you have got any). get some passata (chopped tomato) or a tin of chopped tomatoes and add. season, and add a splash of gravy browning to colour....boil and reduce to your preference (add more water if like more sauce). takes 20 minutes from fridge to plate! |
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#23 |
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Forum Member
Join Date: Aug 2005
Posts: 2,021
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I had the same problem with Dolmio and I found out the reason why from the makers themselves. About 12 months ago they stopped adding modified starch to the receipe hence the watery residue! Dolmio calls it a "new improved receipe. Here is the actual reply I got from them:
Dear Bernie, Thank you for contacting us regarding DOLMIO As part of our commitment to using 100% good honest ingredients in our Dolmio products, we are improving the recipes across our range. During July, we have introduced an improved range of Bolognese recipes, which no longer contain modified starch (used previously to thicken the sauce) and now contain 3 times more tomato chunks, and 10 juicy tomatoes in every 500g jar. Although the sauce in the jar is less thick than our old recipe (due to the removal of the starch), when cooked according to the instructions on the jar, it does provide a deliciously authentic Bolognese taste and appearance. We tested the new recipe with hundreds of ours consumers before launching it and they confirmed that they rated it better in terms of taste appearance than our old recipe. If your would care to forward us your full postal address, we will be happy to send you complimentary vouchers as reimbursement for the sauce. If you need any further information or advice please contact our Consumer Careline on the telephone number below and one of our Consumer Care Advisors will be more than happy to help you. Kind regards. |
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#24 |
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Forum Member
Join Date: Aug 2006
Posts: 9,701
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thanks for the reply yorkie, very interesting.
Well i had spag bol today with Ragu and much better and now water residue thank goodness. i drained off the mince after browning, drained the past well and also cooked spag bol for longer than normal and absolutely no residue so thanks for all your advice. |
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#25 |
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Forum Member
Join Date: Jan 2007
Location: Telford
Posts: 1,801
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Quote:
have you ever seen what they put in those jars....you will probably find that the sauce is "seperating" as it cools on your plate. They put all sorts of additives in to help it bind/stick....and I aint going to start on the salt content!
Those jars dont save any time as you still have to cook the meat ! fry your meat, add some onions, mushrooms, and some garlic if you like.....add some chopped mixed herbs (fresh if you have got any). get some passata (chopped tomato) or a tin of chopped tomatoes and add. season, and add a splash of gravy browning to colour....boil and reduce to your preference (add more water if like more sauce). takes 20 minutes from fridge to plate! |
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