Tomato sauce Please

[imissworthing2]

Hello all,

I have to make dinner for relatives tonight in a hastily arranged get together, I've gone for spag bol from scratch. Never done it before but had a quick look in the cupboard and reckon its prob the best bet. NSC being what it is was obviously my 1st choice for advice. Ive got abot an hour

Help makng the sauce please

Ingredients I've got:

red wine vinegar
tomatoes
chopped tomatoes in a can
tomato puree
chilli flakes(afew other spices too)
olive oil
onions
garlic

 

[Hiney]

NSC being what it is was obviously my 1st choice for advice.

Are you f***ing MAD?

 

[Trigger]

Are you f***ing MAD?

I can only second that... Takeaway fish and chips for you tonight then imissworthing2 if you're relying on NSCookingdisasters for advice!...

 

[imissworthing2]

Alright slightly tongue in cheek but the occasional food thread is quite impressive!!!

 

[tedebear]

Fry onions and garlic.
Add mince, fry til browned.
Sprinkle over tablespooon of flour (plain) and stir in til absorbed.
Tip in tomatoes, red wine (not vinegar), and all those herbs you've got at the top, plus a little worcester sauce if you've got it (or a half tsp of bovril)
Have you got a beef stock cube or any stock? If so a good pint of stock. Start it cooking now for the whole hour and hopefully it will be ready!

 

[imissworthing2]

Fry onions and garlic.
Add mince, fry til browned.
Sprinkle over tablespooon of flour (plain) and stir in til absorbed.
Tip in tomatoes, red wine (not vinegar), and all those herbs you've got at the top, plus a little worcester sauce if you've got it (or a half tsp of bovril)
Have you got a beef stock cube or any stock? If so a good pint of stock. Start it cooking now for the whole hour and hopefully it will be ready!

Yeah got some veg stock, defo not add the rw vinegar is it?

That'll do me, Cheers Mr Bear

 

[Twinkle Toes]

Ingredients I've got:

tomatoes
chopped tomatoes in a can
tomato puree
chilli flakes(afew other spices too)
olive oil
onions
garlic

Slowly fry Onions in Olive Oil; add Garlic once onions are softened nicely; add fresh/dried Basil &/or dried mixed herbs; stick in chopped Tom's, juice & a bit of water. Allow to 'develop' & add a (pref's veggie) Stock Cube & thicken with Tom Purée.

Add cooked & drained pasta to cooked, hot sauce.

Enjoy.

Edit: If you have some red wine to hand - then stick a good glug of it in the sauce too!

 

[Art Vs Science]

Once you have drained the Spaghetti, you could always add some black pepper to it(If you have a pepper mill) to zing the Spaghetti up a bit. also add a bit of colour

 

[imissworthing2]

Once you have drained the Spaghetti, you could always add some black pepper to it(If you have a pepper mill) to zing the Spaghetti up a bit. also add a bit of colour

Is this a stitch up?hahaha


I have the onoins softening as we speak!

Would anyone recommend adding coriander, no basil I'm afriad

 

[Art Vs Science]

No really it is not, just make sure you do not put too much pepper in it. I just add some pepper whilst in the drainer and then give the pasta a stir to evenly spread the pepper into it. IT IS OPTIONAL OBVIOUSLY, and 2/3 turns of the pepper mill is enough TBH

 

[Barrel of Fun]

Are you f***ing MAD?

NSC for food advice is second to none in my experience. Just don't ask about restaurants.

 

[Twinkle Toes]

Would anyone recommend adding coriander, no basil I'm afriad

Nay, nay - & thrice NAY!

Just tell the diners that you kept it authentic.

ps Don't forget: Salt n Pepper to taste innit.

 

[vegster]

Hello all,

I have to make dinner for relatives tonight in a hastily arranged get together, I've gone for spag bol from scratch. Never done it before but had a quick look in the cupboard and reckon its prob the best bet. NSC being what it is was obviously my 1st choice for advice. Ive got abot an hour

Help makng the sauce please

Ingredients I've got:

red wine vinegar
tomatoes
chopped tomatoes in a can
tomato puree
chilli flakes(afew other spices too)
olive oil
onions
garlic

Chuck it all in a pan and boil the arse out of it, simples

 

[Titanic]

Oregano and Basil are clearly the herbs of choice for Italian-style cooking.

 

[Sergei Gotsmanov]

You don't really need the herbs but if you are going to add some just stick to basil. No oregano. That is best for pizzas.

Spat Bol is better if you make a proper tomato sauce first. Garlic, onion, a good glug of olive oil, tinned toms, a generous squeeze of Tom purée, a bit of Worcester sauce, good bit of seasoning and then cook down for half an hour per tin of toms. This will give you a quality tomato sauce. Then add the browned mince and cook on a low heat for as long as possible adding some beef stock when necessary to keep it nice and juicy. Other ingredients that can be added are bay leaves and finely chopped or blended celery and carrot. Some recipes also include bacon or pancetta but I find that an unnecessary addition. You can also add a glug of red wine when cooking the onions and garlic but again I prefer it without.

Yum yum.

 

[tedebear]

Yeah got some veg stock, defo not add the rw vinegar is it?

That'll do me, Cheers Mr Bear

Mrs Bear thanks

Hope it went well!

 

[imissworthing2]

Sorry, thanks to all, it was absolutely fab and ridiculously nicer than anything you can buy and theres about 1serving left in the pot and I just had a quick taste of it and its even better.

 

[Lord Bracknell]

Too late for tonight's meal, obviously, but here's my former Italian landlady's recipe for a meat sauce (being Neapolitan, she would never call it "Bolognese", of course).

Fry the garlic and onions in olive oil until just before the onions start to brown, add the meat, continue frying until the meat loses its pink colour completely, add loads and loads of oregano (and a bit more), add the mashed pulp of the tomatoes (after draining the juice from the can and throwing the unwanted juice away), add lots of tomato puree, bring to simmering point and simmer for ages and ages (at least 40 minutes), to ensure that it achieves the miraculous change in constituency that tells you it's done.

Add no liquid, no water, no wine - otherwise the finished product is simply too wet. And remember ... it's a sauce. When the pasta is cooked, mix the two together, rather than serve up the pasta and ladle the sauce on top. Stir in lots of parmesan cheese and loads of black pepper. And save half of the sauce you have made for a later meal.

 

[Cheshire Cat]

...then eat with a ridiculously large number of bottles of Chianti or Veneto

 

[Tricky Dicky]

An hour ? I always cook my sauce Ragu for about 4 hours. Oh, and usually use a bit of milk (authentically Italian), and more than one type of meat if I have it - traditionally pork & beef, bacon happily replaces minced pork if I don't have any. Prefer to chop my own beef in a blender too, then you don't get a uniform mince grai - a bit more interesting.