Easy Spag Bol Recipes

[SunshineLollipopsAndRainbows]

Anyone have a tried & tested one? I haven’t had spag bol for ages & suddenly fancied making it. Do you guys have any magic ingredients or tips? And please nobody put “Spag Bowl”! Drives me crackers 🤣🤣🤣

Minced meat, tins of toms, tom purée, onions and garlic, salt and pepper and an oxo cube. Easy.

The best start is having frozen diced onions to hand. If not, dice an onion, sweat it in olive oil with as much gatlic as you like (garlic puree in tubes is a life saver). Once it's softened, brown 250g of 5-10% fat mince and once that's done add a tin of tomatoes. Break them up if not chopped. Once it boils add a beef cube, black pepper, two bay leaves, tsp oregano, tsp basil, two inches of tomato puree and a shake of Worcester sauce.

Put it on the lowest simmer for 30 minutes, stir, turn off and then it can sit while you decide on the pasta.

Gently fry chopped carrots, celery and onion. Add minced beef and minced pork. Brown. Add tinned tomatoes (or just puree). Season. Cook on low for at least 2 hours.

Go to the supermarket, look for dolmio. Decide it’s too expensive then get own brand sauce, add extra garlic and marmite.
😂

Mines super easy.

Whizz up celery, garlic,onions and carrot in a food processor (or use frozen chopped onion, lazy garlic and grated carrot)

Bung in slow cooker then add Mince, then one or two cartons of passatta, a squirt of tomato puree, and cook on low for as long as possible.

Sometimes I add wine, cooked bacon if I have them in. But mainly I make like this as I can use as a base for cottage pie and chilli as well as bolognaise and lasagne.

Frozen soffritto. Minced beef. Tin toms. Squirt of Tom puree, squirt easy garlic. Oregano, salt, pepper. Teaspoon sugar. Good glug of wine. Simmer for as long as poss.

Bags of frozen soffrito make lots of cooking really easy.

Soffrito, mince, tin of tomatoes or passata is the very basic recipe. Herbs, garlic to taste.

I third the onion, celery, carrot diced combo with garlic, mince, seasoning and tomatoes, purée and passata.

when I first read that recipe I thought bleugh I don’t want carrots in there but you can’t taste them.
I haven’t used a jar of dolmio since I started using that recipe

This is how I do mine, but with added rosemary at the soffritto stage. And add beef stock, some balsamic vinegar and a dash of L&Ps.

I also add some re-hydrated chopped sundried tomatoes to mine, together with the water they were in, good glug of red wine (sometimes put a square or two of dark chocolate) and leave it to simmer for ages. Always lovely and rich. Oh and chopped up mushrooms because otherwise the kids pick them out. It cooks for so long that they don't notice what I put in!

I've tried lots of spag Bol recipes and we all like this one best

www.jamieoliver.com/recipes/beef-recipes/spaghetti-bolognese/

I use bog standard tomato purée from a tube instead of the sun dried tomatoes though - too much faff!

...and a tsp of sugar, always.

This wasn't needed in the good ol' days when tomatoes were actually sweet.

This one by Fay Ripely (she of Cold Feet fame) is an absolute winner. Wee bit faffy but tastes lovely and easy once it's in the oven

Apols for the weblink - bit bizarre website when I searched it up, but the recipe is there for you to see!

www.toilettwinning.org/app/uploads/2018/07/Fay-recipe-LR.pdf

Lean minced beef browned with olive oil, finely chopped onions fried with the meat. Garlic crushed. Chopped tinned tomatoes. Tomato purée, chopped mushrooms, chopped mixed peppers, salt and black pepper, oxo cube for fluid. Splash or two or Worcester sauce. Cover and simmer. Serve with spaghetti and Parmesan cheese grated.

After my mum died when I was 14 my dad used to cook for me and my little sister. One of our favourites was his Spag Bol. For 3 people: chop an onion and start frying. When it is golden add one or one and a half pounds good minced beef. When that is brown and cooked add a squirt of tomato puree. Stir it all up, Drain the cooked spaghetti and add a knob of butter. That's it. Nothing else.

I forgot a few teaspoons of mixed or fresh herbs

Olive oil, Soffritto, minced beef and pork. Fry off. Splash red wine. Salt and pepper. Passata or polpa. Cook for as long as possible. In the final 5 minutes, a splash of milk. No extra herbs except fresh basil if you've got it. Sauce should remain quite liquidy and only coats the pasta of choice rather than drowning it.

How we do it here in Puglia.