Advanced search

Going to make a Spag Bol tonight from scratch for the first time, what do you think of this recipe? Would you change anything?

(13 Posts)
upsidedownupsidedown Thu 17-Jul-08 15:55:51

Brown mince with onions and garlic.
Add mushrooms and grated carrot.
Add tin of chopped tomatoes, tomato puree, oxo cube and teaspoon of sugar.
Leave for 30 mins.
Add basil 5 mins from end.

Do you think that is dried or fresh basil?

Carmenere Thu 17-Jul-08 15:57:39

Fresh basil and I think that sounds great, I might just leave out the sugar and add a squirt of ketchup instead and a dash of lee and perrins is nice if you have it too.

Slubberdegullion Thu 17-Jul-08 15:58:18

Either or. both fine but fresh nicer.

Sounds good. I might add some water too, depends on how runny you like it.

Tinkerisdead Thu 17-Jul-08 15:58:40

It would be dried if there is an oxo cube in it.

lizziemun Thu 17-Jul-08 15:58:52

It sounds fine to me.

But i would add some dried herbs at the beginning, but then we like ours quite herby.

Lilymaid Thu 17-Jul-08 15:59:44

Bay leaf, worcester sauce and I use a chicken stock cube rather than beef (that's what my mother always did and she got her recipe from an Italian friend). I cook mine for 2 hours on a very gentle simmer. I think the basil must be fresh if it is only cooked for 5 minutes.

CountessDracula Thu 17-Jul-08 16:01:41

I would start by dicing (small) carrots, celery and onion.

Don't brown those but cook on v low heat for 10 mins til soft and then add some garlic and the mince and brown. Also chuck in some lardons or chicken livers if you have.

Then add tomatoes, sugar if you want and a large splash of milk, some stock and a splash of red wine too.

I would then cook on v low heat for longer than 30 mins to reduce the tomatoes rather than adding puree, add more tomatoes maybe?

CountessDracula Thu 17-Jul-08 16:01:56

oh and oregano and basil

MaloryTowersUrbaniteLady Thu 17-Jul-08 16:03:27

Message withdrawn at poster's request.

Romy7 Thu 17-Jul-08 16:04:53

def bayleaves, but i don't like red wine in mine... personal taste...
i add dried herbs early and fresh basil at the end.

cd - why milk? v interesting, not heard that?

CountessDracula Thu 17-Jul-08 16:05:41

dunno I just alway have!

Also I use half buffalo half pork mince

DaDaDa Thu 17-Jul-08 16:07:49

Pancetta and red wine (no carrots) in our house.

Heifer Thu 17-Jul-08 16:25:00

I would use a better stock than oxo tbh. I also add

red pepper
yellow pepper
peas (to sweetened it up a little)

(basically any veg I have, great way to get loads of veg into DD)

lee & perrins

no puree or sugar.

Join the discussion

Registering is free, easy, and means you can join in the discussion, watch threads, get discounts, win prizes and lots more.

Register now »

Already registered? Log in with: