paulr

Hi
I buy spaghetti sauce in a jar,use a bit,but end up throwing half of it out cos it only lasts 3 days once opened.
Could i split it into portions once i buy it and freeze it.What about putting it into one of those ice cube trays and using it in small blocks.

OllyK

What about making it fresh when you need it? Onion, tinned tomato and a few herbs isn't exactly rocket science.

Apparition

Paul : Yes you can freeze it.
Maybe I'm a greedy guts but I use it all everytime!!
Yes I've tried making my own but mine doesn't compare with Mr Gossman's.
I do however make my own Amatraciana sauce and roux sauce base . Have never found any of those commercially to match mine.

SJ_Skyline

Make enough spag bol for 4 people then freeze the portions

Add some grated dried chipotle chilies for extra zing!!

paulr

Cheers.
Making my own never tastes as good.

ChrisB

The recipe I've got for making your own ragu sauce (so includes mince) is superb. Far better than anything from Tesco IMO.

little-ginge

care to share??

The Zohan

Paul if this is the case you aint trying hard enough.

Try
For a simple spag sauce for 4 people
Chopped tomatoes say two tins or fresh say 8 or buy some pessata(sp?)
fresh basil say 4 leaves finely chopped
two garlic cloves chopped finely - more if required
1 red onion chopped
salt two pinches
ground black pepper three pinches
Oxo cube - Beef
large squirt of tomoato puree 1/3rd of the tube
mushrooms- say four large or more smaller
several large pinches of ‘italian seasoning’
Option - Chillis or chilli powder for a bit of 'heat' if required - i usually do!
1 + 1/2 lbs lean steak mince froma a butcher not the rubbish from a supermarket -

For a veggie spag bol leave out the meat and swap the beef oxo and increase the other proportions by a ¼ or so,

Ok, boil the mince with some water until it has changed colour
Optional - leave to cool and pput in fridge for ½ hour drain off the fat from the surface and then re-add the fluid to the meat. This cuts down on the fat content

Fry the chopped onion & mushrooms in olive oil over a medium heat for several minutes, add garlic and cook for a further minute, do not burn the garlic.

Add mushrooms, onion and garlic to mince alog with the rest of the indredients and bring to the boil.

Simmer for twenty minutes os so.

Can be frozen.

Play with the quantities

Scoobychick

iTrader: (1)

You can't beat your own homemade sauce. We had a jar of Ragu spag bol sauce the other day because I couldn't be bothered to cook and it just wasn't the same, even the other half said that mine is better

paulr

Paul,okay the truth is i cant be bothered.

The Zohan

LOL - ah ha, caught out by one of your New Labour porkie pies!

I find cooking theraputic after a sh*t day so do find the time but make a batch of say 8 portions up and freeze it.

Paul

little-ginge

add a dash of red wine to home made spag bol sauce.. yummm! You can then use it to make lasagne/canelloni (sp) too..

another way to 'defat' the meat, is once browned, sieve the meat ( do not put the fat down the sink or you'll clog it up over time!) and return to pan..

HTH..

The Zohan

Yep, red wine, good call!

Jap2Scrap

Ugh.. Minced god only knows disguised in a sickly sauce..

SJ_Skyline

You can always buy steak and bung it in the blender if you are feeling flush

OllyK

Little tip, sounds odd I know but...

Brown the meat off, add about 1/8 pint of milk and reduce to next to nothing, then add wine and reduce, then add stock and tomato. The milk just takes the tom acid edge of it all.

paulr

This is not for spag-bol,its just sauce for a quick meal for one using fresh spaghetti,bacon and finely chopped onions.

One thing scoobynet is good for is food advice,keep it up guys.

lpski1

there deffo should be a cooking forum

P1Fanatic

Sounds weird but try it - add a large teaspoon of strawberry jam - works a treat.

I like homemade esp when its matured for a couple of days like a good curry.

That said Dolmio is pretty damn nice if you add a few extra bits for some zing. Great when your in a hurry.

Spag bol - one of my all time faves

Simon.

CrisPDuk

A word of advice from a guy whose installed plant in both the Chicken Tonight and the Dolmio factories, make your own sauces. That way at least you know what's in them