| pocosonia |
| (member) |
| 28/08/2008 16:01 |
spag bol
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hi all
new to this forum and not great at cooking but i'm really really trying.
any dead easy tips for the above meal...sick of having sauce out of a jar lol
most appreciated
cheers
sonia
| JustJules |
| (member) |
| 28/08/2008 16:33 |
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Re: spag bol
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Hi Sonia,
I always used to make my own spag bol with the following:
Fry an onion and two garlic cloves in a bit of olive oil
Add two tins of chopped tomatoes
Add one heaped tablespoon of tomato puree
Add an oxo cube
Salt and black pepper to taste
Then add a full tin of water (use the tomato tin) and simmer for 45 mins at least.
You can also add a glass of red wine or some dried herbs if you want to add a bit more flavour and make it richer.
Really easy...you could even go the whole hog and use fresh tomatoes if you can be bothered!
| MrsDing |
| (member) |
| 28/08/2008 16:38 |
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Re: spag bol
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The very first thing I learned to cook was Spag Bol. I saw it on "The Galloping Gourmet" (anyone remember him!?) in 1972 and wrote it down on a piece of paper with the title "Spaghetti Bolognese - not out of a tin"
Basically, fry the mince and chopped onion in a little oil, add some sliced mushrooms and a tin of tomatoes. Make about 1/2 pint of gravy with an Oxo cube or Bisto Granules and stir this into the pan with a good squeeze of tomato puree. If you like them, you can add crushed garlic (or one cube of the frozen stuff) dried mixed herbs or a slug of Worcestershire sauce.
Just let it bubble until it's good and thick.
By the way, Mr Ding says it is illegal to eat Spag Bol unless you have a large glass of red wine with it. Enjoy!!
| pocosonia |
| (member) |
| 28/08/2008 16:42 |
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Re: spag bol
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Great....I'm making it tonight and please tell Mr Ding that we have a red bottle ready and waiting.
Thanks everyone.
x
| JustJules |
| (member) |
| 28/08/2008 16:43 |
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Re: spag bol
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Ooops, sorry Sonia, silly me.... forgot to mention that one important ingredient in spag bol - the minced beef!!!! Doh, menopausal brain in action yet again......anyway, would make a nice veggie option!!!
| blossom97 |
| (member) |
| 28/08/2008 16:53 |
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Re: spag bol
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My ten year old loves spag bol , so I put as many veggies in it as possible very finely chopped, cougettes, peppers, sweetcorn mushrooms and grated carrot.I don't use much meat.
Not very conventional but it gets some of her five a day into her !!
| jillinspain |
| (member) |
| 28/08/2008 17:36 |
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Re: spag bol
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Yes do remember the Galloping Gourmet and my recipe is pretty much as yours Mrs Ding but I never do the gravy/water bit (don't like it too wet)just add some tom puree mixed with a small splash of balsamic vinegar and a good glug of red wine (yes I do put red wine in as many things as possible - gives me some of my 5 a day guilt free
- only joking 
)
| pocosonia |
| (member) |
| 28/08/2008 17:44 |
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Re: spag bol
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will let you know how it goes.....
thanks
x
| Sella_Vee |
| (member) |
| 28/08/2008 18:37 |
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Re: spag bol
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I chop an onion and a carrot quite finely and cook them gently in some oil until soft along with a teaspoonful of lazy garlic from a jar, or a couple of crushed garlic cloves. Then I add 500g minced beef and brown it. Next I stir in 2 tins of chopped tomatoes, a good pinch of dried oregano, and salt and pepper to taste. I leave this to simmer for about 45 minutes adding water if I need to.
This quantity is too much if there are only two of us, so the following night I tip in a tin of red kidney beans (drained) and a spoonful of chilli powder to the leftovers, simmer for a bit while I cook some rice, and hey presto, chilli con carne!