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Sugar in spag bol - why? Just curious

(24 Posts)
Holymoly321 Tue 15-Jul-08 14:22:34

Keep seeing this in posts - am always making spag bol - bout the only thing I can make from scratch - so just wondered why people put sugar in before I make up my next batch.

Mutt Tue 15-Jul-08 14:23:09

Message withdrawn at poster's request.

Holymoly321 Tue 15-Jul-08 14:26:51

I doesn'tmake it go all sweet then? Wouldn't like a sugary bol.

Mutt Tue 15-Jul-08 14:27:47

Message withdrawn at poster's request.

RubySlippers Tue 15-Jul-08 14:28:29

you don't put in gallons of the stuff!

just a spoonful

i always use a pinch of sugar in any dish with tomatoes

RubySlippers Tue 15-Jul-08 14:28:51

x posts with Mutt

witchandchips Tue 15-Jul-08 14:36:39

I don't but my basic spag bol sauce takes about 5 hours to make. cooking the toms for a long time w/o breaking them up means they get really rich and sweet. you get a deeper flavour than just using sugar

Holymoly321 Tue 15-Jul-08 16:13:25

do i put it in at the end when it's all cooked or when I'm adding the tomato puree at the beginning or the tinned toms in the middle?

sarah293 Tue 15-Jul-08 16:15:13

Message withdrawn

cocolepew Tue 15-Jul-08 16:15:25

And why do some people use cocoa in chilli? Sorry about hijack, BTW grin

LittleMyDancing Tue 15-Jul-08 16:17:01

dark chocolate in chilli does something fab to the flavour - not sure how it works, but DP always puts four squares of strong dark chocolate in his, and it tastes divine.

cocolepew Tue 15-Jul-08 16:17:49


cocolepew Tue 15-Jul-08 16:17:49


cocolepew Tue 15-Jul-08 16:17:49


Collision Tue 15-Jul-08 16:18:56

DH adds choc to chilli and it has a much richer, denser flavour.

A pinch of sugar cuts through the acid in the tomatoes so it doesnt taste as sharp.

Holymoly321 Tue 15-Jul-08 16:43:48

tinned toms

2loudboys Tue 15-Jul-08 18:18:43

Put it in as soon as you add the tinned tomatoes. And actually, I use a single chopped dried date rather than sugar. In either case, they completely disappear into the sauce.

OverMyDeadBody Tue 15-Jul-08 18:20:50

It just enhances the flavour, like putting a pinch of salt in cakes and biscuits, and balances pout the acidity.

It doesn't matter when you add it.

foxymolly Tue 15-Jul-08 18:21:33

Can someone post their recipe for spag. bol while we're here talking about it!

and your chilli one!

OverMyDeadBody Tue 15-Jul-08 18:22:07

2loudboys I do the date thing too, or the dark chocolate thing, rather than sugar. If I make a tomato sauce for meatballs I blend in carrots and an apple too, it works really well.

OverMyDeadBody Tue 15-Jul-08 18:22:53

foxmolly if you do a search you will find loads of threads in the recipe section with people's spag bol and chillie recipes!

OverMyDeadBody Tue 15-Jul-08 18:25:45

foxy here you are!

foxymolly Tue 15-Jul-08 18:52:55

Thanks OMDB! smile

OverMyDeadBody Tue 15-Jul-08 18:54:05

no worries!smile

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