Spaghetti Bolognese Recepies

[GUNTER]

It would appear everyone makes theirs differently. How do you make yours. Mine as follows:


Mince
Garlic (lots of)
Oxo cube
Jar of Ragu
Half can of chopped tomatoes
Splash of red wine
Dash of soy sauce
Pepper

spaghetti nicely done, never overcooked, parmesan on top

- back of the net!

 

[Gazwag]

I prefer to cook mine as follows:

Mince
Can of chopped tomatoes
Generous squirt of chilli paste
Three or four large squirts of tomato ketchup (heinz)
Third of a glass of red wine (if I have one open)
Salt and Pepper

I'm not keen on Spag so I have it with pasta, with grated chedder on top

 

[dannyboy]

mine is seriouslt the best
try it

mince only handful
garlic lots of
white wine
2 rashers bacon
chicken stock cube
passata not tinned toms
oregano and little bit rosemary
cracked black pepper
american mustard, be careful here not to much
fresh parmesan in the sauce

same with the spaghetti

i know some of the things in there sound funny but give it a go , i did it for an old italian family and they were amazed

its makes a very saucy not meaty one

 

[fatbadger]

I can't believe any of you use stock cubes. FFS - they make everything they go in taste like Pot Noodle (which is fine if it IS a Pot Noodle, but not when it's SpagBol). And as for Ragu ... good grief.

Mince
Onions
Garlic
Fresh plum tomatoes, peeled
passata
tomato puree
little bit of salt; little bit of sugar to balance it
molasses (half a teaspoon)
oregano
bay leaf
black pepper
splash red wine (optional)

 

[aftershavedave]

Mince
Onions
Garlic
Fresh plum tomatoes, peeled
passata
tomato puree
little bit of salt; little bit of sugar to balance it
molasses (half a teaspoon)
oregano
bay leaf
black pepper
splash red wine (optional)

that's about right i'd say. sounds good.

 

[Curious Orange]

Chopped onion and mushrooms fried in olive oil til golden brown.
Add minced beef, mixed herbs, salt and pepper.
Once the mince has started to firm add Worcester sauce, HP sauce, one OXO cube, and stir in well.
Open a can of peeled plum tomatoes and chop them up to your preference, add to the mince and warm through until mince is fully cooked.
Serve on spaghetti with black pepper and finely grated mature cheddar.

 

[Soul Finger]

Mince
Grated onions and garlic
Peeled plum toms
Oregano
Fresh basil
Mixed Italian Herbs
Paprika (when browning mince)
Tiny bit of rock salt
Bay leaf
Half a can of Kronenbourg (instead of sugar)

NO puree
NO stock

Try it. Delicious

 

[Sonic The Hedgehog]

Finely chopped onion, carrot and celery
Minced beef
Half glass milk
Half glass white wine
Tin chopped tomatoes
Beef stock
Mushrooms

Cook very slowly

 

[aftershavedave]

Half glass milk

surely not!

 

[Sonic The Hedgehog]

Yes, it goes in after you've browned the mince. Let the milk soak into the mince for about 10 mins or until all the liquid has evaporated.

 

[trueblue]

Nobody's mentioned balsamic vinegar. A splash of that is magic.

 

[tinx]

I buy a nice ready made bolognaise sauce from Tescos takes five minutes to cook. Job done.

 

[Lord Bracknell]

As taught to me by my Italian landlady in the early 1970s (and modified to take account of English supermarket produce):-

Slice an onion as thinly as possible. Chop the slices into minute pieces. Fry the chopped onion in olive oil for about five minutes. During this process, add two or three cloves of chopped garlic.

Add the meat (best quality, low fat, ground steak), together with a massive amount of dried oregano (or dried "mixed Italian herbs"). Yes - a massive amount. It makes all the difference. Stir the meat and herb mixture into the fried onion and garlic, until the whole lot is an even, non-pink colour. Salt and pepper, and a generous quantity of tomato puree.

Add a pack of Passata. Packs of passata or even canned tomatoes were completely unknown to my Italian landlady - she used bottled tomatoes, prepared during the tomato season to last the whole year.

Add NO carrots, NO peppers, NO mushrooms, NO other vegetable matter at all, NO water, NO stock, NO wine, NO other liquid. That is VERY IMPORTANT.

Stir the pot, cover it and cook for ages. The longer the better.

Eventually ... serve with freshly cooked fresh pasta. But remember it's a sauce, not a portion of meat. Don't swamp the pasta with too much sauce. If you have too much sauce, cook more pasta and invite people round to share the meal. If you have no friends, then freeze the excess sauce for future use.

Remember to sprinkle masses of fresh grated parmesan cheese over the finished meal.


PS - the real secret of this great meal is to make the pasta from scratch. All that's needed is flour and an egg and the right amount of water. Make the dough, knead it for about FORTY minutes until it's done - and when you've done that once, you'll know what I mean. Roll the finished pasta into earthworm sized pieces (use the thighs of a young virgin for best effect). Then cook in a huge pan of boiling water for about one minute. Serve immediately with the sauce.

 

[dannyboy]

As taught to me by my Italian landlady in the early 1970s (and modified to take account of English supermarket produce):-

Slice an onion as thinly as possible. Chop the slices into minute pieces. Fry the chopped onion in olive oil for about five minutes. During this process, add two or three cloves of chopped garlic.

Add the meat (best quality, low fat, ground steak), together with a massive amount of dried oregano (or dried "mixed Italian herbs"). Yes - a massive amount. It makes all the difference. Stir the meat and herb mixture into the fried onion and garlic, until the whole lot is an even, non-pink colour. Salt and pepper, and a generous quantity of tomato puree.

Add a pack of Passata. Packs of passata or even canned tomatoes were completely unknown to my Italian landlady - she used bottled tomatoes, prepared during the tomato season to last the whole year.

Add NO carrots, NO peppers, NO mushrooms, NO other vegetable matter at all, NO water, NO stock, NO wine, NO other liquid. That is VERY IMPORTANT.

Stir the pot, cover it and cook for ages. The longer the better.

Eventually ... serve with freshly cooked fresh pasta. But remember it's a sauce, not a portion of meat. Don't swamp the pasta with too much sauce. If you have too much sauce, cook more pasta and invite people round to share the meal. If you have no friends, then freeze the excess sauce for future use.

Remember to sprinkle masses of fresh grated parmesan cheese over the finished meal.


PS - the real secret of this great meal is to make the pasta from scratch. All that's needed is flour and an egg and the right amount of water. Make the dough, knead it for about FORTY minutes until it's done - and when you've done that once, you'll know what I mean. Roll the finished pasta into earthworm sized pieces (use the thighs of a young virgin for best effect). Then cook in a huge pan of boiling water for about one minute. Serve immediately with the sauce.

agree about the fresh pasta and cooking it for ages

also as someone else said add to my recipe some nice cider vinegar too

 

[Lord Bracknell]

The problem with adding, wine, vinegar, stock or any other liquid is that this can only result in the finished sauce being too wet.

If you must add liquid ingredients, you'll need to use the long cooking time to good effect. Do this by removing the lid from the pan, and stir regularly.

How many restaurants make the mistake of serving wet pasta sauces? Far too many, imo. And usually because they want to make the dish look more attractive to punters who are impressed with phrases like "cooked in a delicious red wine and balsamic vinegar sauce".

 

[dannyboy]

yeh but the italian way is not a great deal of meat and more sauce

 

[zefarelly]

I'm halfway between Lord B and Fatbadger myself

I like asome decent fresh herbs in there, and a bayleaf is a must, the sauce should simmer for a minimum of 1 hour.

a big bowl of fresh grated parmesan on the side is a must too

delish

 

[zefarelly]

I've made a sauce in the bast with chicken livers and bacon, no beef at all . . .suprisingly good, despite the fact that many philistines turn their noses up at livers

 

[Barnet Seagull]

454g mince
1 large onion, softened in olive oil.
2 garlic cloves (with the onion)
4 cans of tomatoes (yes 4)
2 tbsp oregano
1 tsp marjoram
simmer for ages (up to 2hrs) till all the tomatoes have broken down.
salt & pepper to taste.

 

[Lord Bracknell]

yeh but the italian way is not a great deal of meat and more sauce

The one thing I learned about Italian food during the 15 months I lived there is that there is no such thing as "Italian food". There is local food, that varies enormously from place to place.

My recipe for a spaghetti sauce is what my landlady taught me. She was a Neapolitan, living in southern Tuscany. She used local ingredients and cooked it to her family's Tuscan taste. The method of making pasta is, as far as I can tell, very local to the town I lived in (where it's called pici). No-one ever used the word bolognese to describe the sauce, which locally would have been simply known as ragù al carne ("meat sauce").

In the big cities, they do sometimes use bolognese on menus for tourists. It usually means "meaty", but sometimes is simply a claim to be "good food", reflecting Bologna's reputation for culinary excellence.

My taste in "Italian" food is for simple fare, simply cooked. Somewhere along the line, the mass chains of Italian restaurants seem to have got the idea that their English customers expect to see creamy sauces sloshed on everything. I never saw a creamy sauce in the whole 15 months I spent eating out in Montalcino in the seventies.