Why is my spag bol never good?

[ThatLoudCat]

I'm generally a good cook. I cook from scratch everyday. A really good spag bol eludes me though. Everytime I try it's just fine. Maybe slightly watery, or too sweet, or just lacking in flavour.

I've tried many different recipes and they're never what I want them to be. As a kid, spag bol was an easy dinner that everyone's mum made every week so why can't I make it??

I don’t like bacon in a spag bol as it’s all I can taste.

Brown the meat thoroughly first. It makes all the difference. Red wine. And then simmer slowly for as long as you can, ideally a few hours. Best made the day before. I make a huge potful to compensate for the time it takes!

The recipe in The Prawn Cocktail Years is a banger and has never let me down.

Qualify of ingredients and rushed cooking time, or perhaps lack of seasoning?

Here's the official approved recipe for Ragù from the Academy of Italian Cooking. Here in Italy we never, ever, add button mushrooms, peppers or any other vegetables. Nor does it contain garlic!

Traditional Bolognese sauce (Ragù alla Bolognese) Serves 6

• Coarsely ground beef (see note): 1 lb (400g)
• Fresh pork pancetta, slices: 6 oz (150g)
• ½ onion, peeled: about 2 oz (60g)
• 1 medium carrot, peeled: about 2 oz (60g)
• 1 celery stalk, trimmed: about 2 oz (60g)
• ½ cup (1 glass) of red or white wine
• Strained tomatoes: 7 oz (200g)
• Tomato paste (double-concentrated): 1 tbsp
• ½ cup (1 glass) of whole milk (optional)
• Light meat or vegetable broth (or stock cubes)
• Extra virgin olive oil: 3 tbsp
• Salt and pepper

Preparation In a heavy non-stick 10-inch (24-26cm) casserole (aluminium or enamelled cast-iron (Dutch oven) or terracotta saucepans can be used),
melt the ground or chopped pancetta with olive oil.

Using a chef’s or chopping knife, finely chop the onion, celery, and carrot (do not use a food processor); add the vegetables to the oil and pancetta and cook over low heat, stirring constantly with a wooden spoon until softened but not browned.

Raise the heat to medium and add the meat, break it up, then cook for about ten minutes, always stirring, until it sizzles and browns.

Add the wine; cook over medium heat until it has completely evaporated.
Add the tomato paste and purée.
Mix well; add a cup of boiling stock (or water) and simmer, covered, for about 2 hours (or 3 depending on preference and type of meat), adding hot broth (or water) as needed.
Add any milk (traditionally used) half way through the cooking; allow to evaporate completely.
Season with salt and pepper before serving.
When ready the sauce will be a rich maroon hue, thick and glossy

Note Traditionally, in Bologna hanger or skirt steak is used (the diaphragm of the beef, which is difficult to find today). In lieu or in addition, favour anterior cuts, rich in collagen, such as shoulder or chuck, brisket, plate or flank.
Combinations are acceptable, as is the modern technique of browning the meat separately and then adding it to the softened minced vegetables in the pan.

Permitted variants:
• Mixed beef and pork (about 60% beef)
• Meat minced with a knife
• Cured pancetta instead of fresh pancetta
• A pinch of nutmeg

Unacceptable variants:
• Veal
• Smoked pancetta or bacon
• Only pork
• Garlic, rosemary, parsley or other herbs and spices
• Brandy instead of wine
• Flour as a thickening agent

Ragù alla bolognese can be enriched with:
• Chicken livers, hearts and gizzards
• Peeled and crumbled pork sausage
• Blanched peas, added at the end of cooking
• Dried porcini, rehydrated

Bisto - criminal I know

I'm Italian, it's hard to say if there's something wrong with your ragu without knowing the recipe. If you want to make a more traditional Ragu, there's no garlic (or mushrooms or lots of different herbs and spices etc), it's a pretty simple recipe.

Try to use a mix of pork and beef mince. First always do a base of soffritto (carrot celery and onion) in some olive oil, then brown the meat. (then use a splash of wine to clear bottom of the pot after browning the meat and let evaporate) . Then you can add the passata or tomato paste, salt and pepper. Put lid on, simmer gently on very low heat. The longer it cooks the better as it has time for the flavours to develop. I cook mine for 3 hours at least. Some people like to add a splash of milk at the end of cooking, (I don't). Hope this helps

It’s really not. I consider myself an accomplished cook but for ease of thickening and flavour, it’s actually great, it lifts a lot of dishes. Especially the stuff in the jar. I don’t depend on it but it’s absolutely a handy tool!

Thanks for this helpful post. Good use of your time.

I too cook mine for a minimum of 3 hours and also a big fan of adding roasted cherry tomatoes and umami.

a good dollop of Marmite and a spoonful of sugar

I don't really have my own recipe. I've just used many over the years. My mum just uses the BBC one and hers tastes amazing so I don't know what I'm doing wrong!

Thanks for all the suggestions! Lots of things to try. I've currently got one in the slow cooker but I already know that's it's going to be meh.

Ooo interesting re: MIL and the garlic… traditional bolognese doesn’t have garlic as I understand.

Definitely agree re: puree and the muti tomatoes - you could also try a teaspoon of bullion powder op.

We do it in the slow cooker, and also use one of those spag bol flavouring sachets.

I will try this next time! Thanks for typing it all out for me.

I never knew milk was traditional.

Decent high fat mince, decent fleshy toms, grated carrot, very finely chopped celery and onion, long cook time (hours) and anchovies (although I like the idea of marmite). Don't eat it the same day.

Unfortunately I have developed a real aversion to minced beef (it's hormonal) and can no longer face it. And I have gone off dried pasta too although Waitrose fresh tag is just about acceptable - cba to make my own.

I have experimented with this over the years. I know some people put a load of sugar in but I prefer balsamic vinegar and beef stock. I don't put wine in it either. Good quality mince helps. No tomato puree and i don't like passata we use a tin of chopped tomatoes instead. Pack it full of peppers, onions, mushrooms etc. Slow cooking is good but can be done on the hob and it freezes well.

I always add celery, pancetta, garlic, and carrots right at the beginning when I'm frying the onions. Then add red wine after the mince has browned, and let it reduce before adding the tomatoes. I never add sugar (I know some people do with tomatoey things) but I am generous with parmesan and black pepper when I serve. No idea how authentic my way is, but it tastes great!

I cook mine lid off overnight at a low temp.

I use a lot of veg (grated carrot and courgettes) onions, tinned or frozen fresh tomatoes, arrabbiata maybe mushrooms. I add the onions caramélisé them, then the minced beef. Then the other veg, then the tomatoes, herbs, bay leaves and beef stock cubes.

Put in the oven at a very low simmer - around 100c depending on your oven. For a good 8 hours. Lid off.

Reheat before eating.

Well there’s your problem! The slow cooker! Everything will come out more watery and less intense in flavour than it should.

its fine, but you’re never going to cook an absolutely banging bolognaise in the slow cooker.

I brown 750g of 12% fat beef mince and 500g pork mince, remove from pan then soften 1 onion, 2 carrots and 2 celery sticks (all finely diced). Once softened add in 4 minced garlic cloves, then add a mix of dried rosemary, thyme and oregano and around half a punnet of minced mushrooms. Add in your browned mince, an oxo rich beef stock pot and some red wine with a healthy helping of a good tomato puree and cook for a few mins. Add in a jar of passata and couple of tins of mutti tomatoes then season with salt and pepper. Cook low and slow as long as possible, and for at least 4 hours. Stir through some fresh chopped basil before serving. Makes around 12 portions and freezes well.

I add parmesan rind for umami and a touch of sugar and balsamic vinegar.

It's also a lot better if you leave it overnight and eat the next day.

I used to live in Bologna.
No tomatoes! Tinned or otherwise. Just puree.
Half pork mine, half beef.
along this line - https://www.carluccios.com/blogs/journal/a-guide-to-the-authentic-italian-ragu

Marmite ?
Of course, just add it along with Worcs sauce, soy, Bovril & Bisto .

Not browning off the meat? If it releases water need to soak it off straight away.

Not using the best quality meat you can afford?

Not cooking it for long enough? On a low temperature?

Not stirring it enough?

Too much sugar?

Needs more garlic?

Too much water?

Could add fried pancetta or chopped cooked bacon?

Need to add smoked paprika, thyme, oregano, sumac, chilli powder, maybe cumin for a kick? Or fresh herbs at the end like basil or parsley.

Need to add booze- any wine, sherry, even brandy or other dark spirit?

Need extra veg like mushrooms, shallots, peppers, celery?