Andrew Croft wrote: ↑Sun Feb 24 2019 22:48 -That’s a classicBen wrote: ↑Mon Feb 18 2019 21:03 -I actually like heinz spag bol. Their beans are s***e though.Everyone loves a Spag Bol, here’s my recipe:
500g Mince
3 slices of Parma Ham (finely chopped)
2 Carrots (finely chopped)
1 red onion (finely chopped)
1 white onion (finely chopped)
8 chestnut mushrooms (destalked & finely chopped)
1 glass red wine
500ml beef stock
2 tins of organic tomatoes
4 cloves garlic (finely chopped)
1/2 tsp Oregano, Sage, Basil, Thyme, Rosemary, Paprika, nutmeg, Cinnamon
1 tsp ground Coriander, Worcester Sauce, Balsamic Vinegar, Salt, Ground black Pepper
1 tbsp Tomatoe Purée
2 Bay Leaves
1/2 a star anise
Gently fry the carrot, onions, ham and mushrooms with the nutmeg, cinnamon, salt/pepper and a quarter of the garlic
Brown the mince with the coriander, quarter of the garlic, Worcester sauce
Blend tomatoes with the remaining ingredients (except the star anise and bay leaves)
Bosh it all in a big pan, bring to the boil, add the star anise and bay, gently simmer for 3 hours and drink the rest of the red wine plus another bottle, remove the star anise after 90 mins
This produces a delicious Bolognese with lots of subtle flavour notes, I serve with fresh pasta but don’t make that myself plus some Italian bread and obviously freshly shaved Parmesan and a twist if black pepper
Anyone else do anything different or have any tweaks, I know some people use a little pork mince but I prefer the Parma ham addition
Dolmio doesn’t count Crofty
My friend put loads of veg in hers, for me that makes it no longer a Bolognese, it is still tasty though
Spag Bol
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Re: Spag Bol
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Re: Spag Bol
Ben wrote: ↑Tue Feb 19 2019 17:29 -I agree my wife tells me off for 'boiling' it for too long, that's just because she's impatient to eat, I argue simmering it is necessary and intensifies and enriches the flavour, she always eats it anyway30 mins is no good Mingo, has to be simmered for at least 2 hours
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Re: Spag Bol
Ben wrote: ↑Sun Feb 24 2019 22:00 -Will give it a try next time,Trust me on the star anise, a tiny bit whilst on the simmer adds a lovely note, only needs to be in for half an hour or so
Cooking wise I prefer using the slow cooker for Spag Bol myself.
Andy Sewell
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Re: Spag Bol
My next boggle will be done in the slow cooker, may need to adjust the seasoning though, a little less of each oerhaps
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Re: Spag Bol
I use a slow cooker for a lot of things, but I've never really seen any advantage to doing mince based dishes in it..
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Re: Spag Bol
zodiac wrote: ↑Tue Feb 26 2019 14:31 -I concur....sausages, chicken, beef stews etc. But never though of doing minceI use a slow cooker for a lot of things, but I've never really seen any advantage to doing mince based dishes in it..
As a side note I do simmer my chilli for a good couple of hours.
Hestons smokey chilli with spiced butter is in a league of its own...!
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Re: Spag Bol
Get what your saying lads, I started doing it out of habit, Sort dinner out in the slow cooker in the morning then when boys came back from school they were sorted.
Give it a go
Chilli, Keema curry & Spag Bol all work well,
Just take note what Ben mentioned about going easy with the spices & also add enough fluid as it can dry out
Give it a go
Chilli, Keema curry & Spag Bol all work well,
Just take note what Ben mentioned about going easy with the spices & also add enough fluid as it can dry out
Andy Sewell