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Easy Spagetti Bolognaise for an inexperienced cook


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Old 07-12-2008, 19:17
Shorthand Queen
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I am an inexperienced cook who is trying to improve her skill can anybody please tell me how to cook spagetti bolognaise with a jar of bologniase sauce and mince, oh and how to cook the spagetti too.

Help would be appreciated

Thanks in advance.
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Old 07-12-2008, 19:22
Darthchaffinch
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Here's one:

http://www.bbc.co.uk/food/recipes/da...se_89200.shtml

I always use an old italian one which uses red wine and milk.
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Old 07-12-2008, 19:23
jules1000
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Spaghetti is easy pan of boiling water and put spag in for about 9 mins

Fry lean mince beef (no oil) until brown not burnt, Spoon away excess oil then add sauce of choice and stir for 7 mins or until pipinghot.

Add grated cheese if required.
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Old 07-12-2008, 19:24
Darthchaffinch
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(sorry- forgot you asked for jar recipes!)
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Old 07-12-2008, 19:54
indianwells
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Spaghetti is easy pan of boiling water and put spag in for about 9 mins

Fry lean mince beef (no oil) until brown not burnt, Spoon away excess oil then add sauce of choice and stir for 7 mins or until pipinghot.

Add grated cheese if required.
Only 7 minutes? I leave it on the lowest simmer for anything up to 2 hours!
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Old 07-12-2008, 20:00
unkdysfunk
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Only 7 minutes? I leave it on the lowest simmer for anything up to 2 hours!

A spag bol sauce from scratch has to be left on a gentle simmer for at least an hour and a half in my opinion, if its a jar sauce then i find between 15-20 mins is perfectly fine.
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Old 07-12-2008, 20:04
jules1000
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Only 7 minutes? I leave it on the lowest simmer for anything up to 2 hours!
Once the meat is cooked the sauce only needs heating and stirring I did say until piping hot.
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Old 07-12-2008, 22:03
Quickblood
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Not enough time imo. The meat is cooked very quickly but given time the meat softens and I find the sauce tastes better if it's given a little time to cook down.
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Old 07-12-2008, 22:25
indianwells
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Once the meat is cooked the sauce only needs heating and stirring I did say until piping hot.
Given the amount of gristle and connective tissue in mince (especially supermarket mince) I think this has to be broken down and this can only be achieved by long slow cooking. Sorry to disagree but it really does make a lot of difference. I would suggest an hour minimum but 2 hours or longer is fine. If it looks like drying out at all simply add a little more water or stock.
If using top quality steak mince you can cook it less. I either mince my own sirloin steak or buy a nice steak from my local butcher and ask him to mince it for me.
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Old 08-12-2008, 04:08
deejay
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Try this Antonio Carluccio recipe for a ragu Bolognese. It is really very easy to make and knocks spots off a normal beef mince Bolognese. You can buy the polpa di pomodoro (tomato pulp) in jars at most supermarkets.
The minced pork seems to be available in the big supermarkets or you can just use beef without the pork. It will stiil be very tasty.

http://83.137.212.42/sitearchive/cre...bolognese.html

Try it with the tagliatelle or spaghetti. For ease use fresh pasta which only takes a few minutes to cook. Dried pasta just takes a little longer to cook, but is equally easy to cook. Just follow the instructions on the packet.

This is a "jar" recipe. It's just that you use a jar of tomato pulp.
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Old 08-12-2008, 12:27
burton07
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I can't believe that anyone should be asking how to make spaghetti bolognaise when there must be a million recipes on the internet. The OP obviously knows how to use the internet so it is just a matter of googling Spaghetti Bolognaise recipe! The recipe I use is on the side of Tesco's Tomato Paste box. In fact a lot of recipes I use are on the packets of the ingredients.
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Old 08-12-2008, 13:04
kingjeremy
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They give you instructions on the spagetti pack on how to cook that.

Normally on the side of the jars they tell you what to do as well, basically consists of fry mince, add sauce, cook for certain amount of time. Personally I would give it atleast an hour.

I never really cook spag bol but with Chilli I like to leave it between 3-4 hours, obviously you don't have to leave it that long but I prefer to.
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Old 08-12-2008, 14:04
RAINBOWGIRL22
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I cannot understand why anyone would go for the jar option when it is so easy to make from scratch?

If you are using a jar - swap that for a tin of tomatoes and make your own sauce. I'd never, ever go back!!

And yep iw - I simmer mine on a low heat for as long as possible and try to do it in the day-time so the sauce has time to "settle" with the mince before we eat it. In fact we normally have enough for two days worth of dinner when I make it and its always better the 2nd day!!
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Old 08-12-2008, 14:09
stud u like
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It takes me ages to cook. About the same time as chilli con carne.
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Old 08-12-2008, 14:10
stud u like
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I cannot understand why anyone would go for the jar option when it is so easy to make from scratch?

If you are using a jar - swap that for a tin of tomatoes and make your own sauce. I'd never, ever go back!!

And yep iw - I simmer mine on a low heat for as long as possible and try to do it in the day-time so the sauce has time to "settle" with the mince before we eat it. In fact we normally have enough for two days worth of dinner when I make it and its always better the 2nd day!!
I like to know where my tomatoes come from. I have always been suspicious of tinned tomatoes.

Roasted tomatoes in the oven have a better flavour.
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Old 08-12-2008, 14:16
Shorthand Queen
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thank you very much indeed for your help and suggestions guys they are all very much appreciated
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Old 08-12-2008, 14:58
RAINBOWGIRL22
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I like to know where my tomatoes come from. I have always been suspicious of tinned tomatoes.

Roasted tomatoes in the oven have a better flavour.
I never go for the basic range - they have to be the more "posh" tinned tom's
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Old 09-12-2008, 08:26
GetMeOuttaHere
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What does a decent jar of sauce cost £1.50, if you make your own you can do it for less than half the price, your biggest cost will be your tomatoes. Making a sauce only takes 5 minutes.
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Old 09-12-2008, 10:22
Poppy Seed
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Large heavy bottomed pan

Brown mince in olive oil

Add tins of plum tomatoes

Pinch of chilli flakes

Oregano

Simmer for an hour or two
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Old 09-12-2008, 11:39
Snikpoh
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I brown the meat in the microwave, add the sauce, back in microwave - from start to finish in around 20 minutes. May not be gourmet, but tastes fine, and cheaper on the electricity bill.
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Old 09-12-2008, 12:22
indianwells
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I never go for the basic range - they have to be the more "posh" tinned tom's
Funny you should say that RBG. On a recent cooking class we did a blind taste test on tinned tomatoes. We tried a brand leader, a standard, and an el cheapo. guess which came out top? Yep, el cheapo!And here's the thing, not one person picked the major brand and most expensive. The only reason brand leaders are leaders is that's where all the advertising budget is being spent. Buy a few tins and taste them side by side, you'll be surprised. I was like you, I always bought something like Napolina but now I buy the ones from Aldi at about 10p a tin as I much prefer them.
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Old 10-12-2008, 08:16
wavy-davy
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If you're going for the jar option the Dolmio extra spicy jars are the best I've tried. I use lean Steak mince (£2 for 500g frozen at Asda) with any excess fat drained off after browning. I then add the jar + about 1/4 pint of water and simmer for around 30 minutes. That does 6 portions and works out at about 60p a portion.

After having a meal straightaway (I cook the spaghetti in a large unsalted pan of water, then drain it in a sieve, put it back in the empty pan and stir in one portion of Bolognese thoroughly so the spag is totally covered in sauce - you need less sauce if you do it like that), I leave the pan in the fridge overnight and freeze remaining portions the using freezer bags the next day.
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Old 10-12-2008, 08:21
Swarfega
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Does nobody chuck a few extras in?

Even if I'm using a bottled sauce I always add more to it. Peppers, another onion maybe even finely chopped carrot and some mushrooms.
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Old 10-12-2008, 08:42
unkdysfunk
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Does nobody chuck a few extras in?

Even if I'm using a bottled sauce I always add more to it. Peppers, another onion maybe even finely chopped carrot and some mushrooms.

I put bacon in years ago when I was younger and just getting into cooking, the salt overload was pretty much on par with falling off a surfboard and forgetting to keep yer mouth closed, horrible.

Im a fan of red pepper or chilli in my spag bol, although it rarely gets done because the other half hates it.
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Old 10-12-2008, 10:03
RAINBOWGIRL22
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Funny you should say that RBG. On a recent cooking class we did a blind taste test on tinned tomatoes. We tried a brand leader, a standard, and an el cheapo. guess which came out top? Yep, el cheapo!And here's the thing, not one person picked the major brand and most expensive. The only reason brand leaders are leaders is that's where all the advertising budget is being spent. Buy a few tins and taste them side by side, you'll be surprised. I was like you, I always bought something like Napolina but now I buy the ones from Aldi at about 10p a tin as I much prefer them.

I have to confess - I don't actually like tinned tomatoes at all In fact I don't like any type of cooked / warm tomato. I can just about manage them in a salad.

When I make a chilli / spag bol etc I tend to pick out any chunks of tomato - so why the Hell I buy the expensive tins is beyond me!!
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