Mine is superb after doing the same dish for 8 years of marriage (since I was 24)

What are your recipes for said dish before I unleash mine on the world !

 

Im afraid im completely cooking, washing, ironing and cleaning illiterate so no help hear.

 

Dolmio.
Peas.
Spag.
Cheshire Cheese.

 

Ragu + beef or pork mince

 

Adding some mustard makes it nice

 

Make it up as you go along ..thats what i do ..it tastes nearly the same each time and well make loads and none gets wasted so i guess im not doing too bad....you have to make your own spagetti though cos its way better than the dried stuff or even the so called fresh stuff sainsburys do !

 

Peas, in Spag Bol, weird !

 

Good mince, onion, Tin Toms, Tom Puree, Add a pack of smoked bacon or pancheta (SP). Also some fresh Thyme, Basil red wine and an OXO Cube.

 

Good mince, chopped toms, loads of garlic, tom puree, onion (red) mushrooms, and anything else you fancy throwing in (white wine is good).

Handsome.

 

'Can I book a table please in your lovely italian restaurant'

Well, that's how I get a nice 'spag bol'

 

tin of tomatoes
big onion
loads of garlic
oregano and mixed herbs
mince
bacon
sprinkling of sugar
splash of red wine
1/2 teaspoon of crushed chillies if I'm in the mood (I think it's an Arabiata with chilli in it?)

 

Top tip extra ingredients:

Raspberry/Strawberry jam (I kid you not)
Worcestershire Sauce (ok so it goes in everything)
Teaspoon of Bisto (cos lets face it Bisto is crap as just plain gravy)

 

I had one on holiday with Bacon in, it was disgusting

 

bottle of dolmio
tin of chopped tomatoes
tomatoe puree
thin sliced green, red and yellow pepers
chopped mushrooms
minced steak

Brown the steak mince first and drain the excess fat, then add the other ingedients, cook slowly for an hour so the pepers go very soft and the flavours work into the sauce. Serve with pasta and sprinkle some parmesan cheese on top. Works for me.

If i make enough for a second meal, make it into a chilli by adding some hot chilli powder and chilli beans. That works too.

 

Here's my version:

Fry chopped onion and garlic (one large onion and 2 cloves garlic). Add mince and brown.
Add tin of chopped tomatoes and tin of tom puree.
Then add:

Half a glass of red wine
Chopped fresh basil (plenty)
Mixed herbs (just a little)
Balsalmic vinegar (smells fabulous)
Sugar (about a teaspoon - makes all the difference)
Salt and fresh ground pepper.
Fennel seed (not much, preferably ground up to release flavour)

Simmer for 30 mins.

The last ingredients are added in quantities determined by taste.

D.

 

Delia's finest! This stuff coats the spag in an orangey way like the proffessional stuff and is streets ahead of your average Brit type recipe!

450g Beef mince
450g Pork mince
100g Chicken livers
250g Chopped Pancetta
4 cloves garlic
1 large onion finely chopped
2 200g tubes Tomato puree
Half bottle of red wine
Good handful of basil
half a nutmeg ,ground.

Fry the onion and crushed garlic for ten minutes in three table spoons of Olive oil. Add the Pancetta and fry for a further 5 mins. Put in largish Casserole dish. Fry the minces and livers(one at a time) till brown and add to the dish. Squirt in the puree, add the wine, a good salting and pepper, the nutmeg and half the chopped basil. Place the pan on the hob and bring to the simmer stirring.
Place the Casserole, lid off, in gas mk1 oven (lowest setting) for 4 Hours, taste, adjust seasoning, add the rest of the basil, stir, remove from oven and chill.
Seperate the sauce into 9 freezer bags and freeze.
You now have the ingredients for nine meals for two.......makes fantastic Lasagne sauce too.

 

tesco boil in the bag

 

Have had it now 2 nights in a row using a combination of all of the above, really nice but I am now ready for some Beans on Toast !

Use fresh Pasta is my tip, Cheddar Cheese on top, none of that Parmesan rubbish, it is an English dish after all.....

Mate of mine runs a posh Chalet in Chamonix, he trained as a chef for years and has a superb menu, his last clients arrived and asked for Spag Bol, loaded Essex types, they even paid him to make a Fondue with Cheddar and then complained that it was greasy !

 

agree with notoriusrev above although a teaspoon (believe me you don't need more than that with a pound of meat!!) of chilli bean sauce also ncely peps it up a bit.
A certain supermarket's fresh basil pappedelle pasta is very nice with it too

 

What about some favourite chilli con carne recipies?

 

Ooh, my fave subject, Italian food

My spag bol:

Oil
Lean Mince Steak
Onions
Garlic Puree
Garlic Italian Seasoning (Sharwoods)
Salt & Pepper
Dolmio Extra Spicy bolognese sauce.
Lea & Perrins Worcester sauce
Parmesan cheese (no joke, mix in parmo with the sauce and it tastes amazing)

Cook until either thick or runny, depending on preference

 

I do a veggie spag bol which my wife (the veggie - I'm a full-blown carnivore) loves.

Fry some onions, garlic, basil, capsicums, peas, diced carrot, and anything else that's available and might suit (courgettes, asparagus, french beans - all will do). Then chuck in the quorn mince, and fry for a few more minutes.

In the mean time, get a load of cherry toms, put 'em in the Moulinex, and chuck in a couple of green (veggie) oxo cubes. Whizz the whole thing up, and then lob it in with the mince and veg. Let the whole thing cook for 10 minutes (whilst you do the spag) and bob's yer auntie's live-in lover.

Yum.

 

Gotta agree, Dolmio is far superior to Ragu. The extra garlic and onion one is well nice. Damn even the light one is tasty. Just add your own ingredients to make it that much better.

Simon.

 

Use tinned tomatoes, fresh herbs (oregano etc), pancetta, finely chopped carrot and celery, season well, and my top tip is about a teaspoon or two of essence of anchovy, which totally transforms it.

 

Yup,

Mince, onion, garlic, diced carrot, parsnip, swede, pepper etc (whatevers available), worcester sauce, hp brown, hp fruity, jar of Dolmio (Ragu is pants in comparison ) maybe a bit of extra water and tom paste (can also throw a can of beans in too for a bit of diff) and cook for about 25-30 minutes.

Superb

[Edited by ScoobyJawa - 4/7/2003 11:44:37 AM]