To think that when you make a spag bol

[HelloCanYouHearMe]

You fry the mince off first?!

DP rarely cooks & tonight has decided to do spag bol and is following a Jamie Oliver recipe (which in itself is U afaic)

The recipe has him frying off onion, celery, carrot, garlic... so far, so good. Then it goes on to say to throw in the minced beef & 2 cans to tomatoes, water from 2 cans and simmer for an hour.

The hour is up & DP asked me to taste - the casserole dish is swimming in liquid & tbh all i can taste is powdery boiled mince

ugh. I'm vegan and I don't eat meat…but when I cook it for anything including spag bol/lasagne I always brown it after the onions have cooked for a bit…then tip out the oily watery fat before adding tomatoes.

The kids Grandma just shoves everything in a pot and puts it in the oven (so doesn't brown the mince). Apparently hers is not very nice, and mine is!

Yuck. I made a lasagne tonight and the ragu was made by frying pancetta, then adding red onion that was cooked until soft in the pancetta fat, then browning the mince in the same pan (the pancetta goes in first because any other order means it doesn't brown properly and has a horrid texture). Once it's browned off I add tomato puree. passata, beef stock, oregano and leave to simmer. The meat would have a horrible texture if left to stew in the cooking liquid from raw.

I would love it if someone would share a really fucking good recipe for bolognese. Mine is passable, but as I said, I just chuck it all in the slow cooker. I'd love a real, proper Italian style recipe to follow.

brat go on, share your recipe.

op could you drain it?

I fry onions then brown mince . I use passata tomato purée an oxo cube and garlic . Very simple , very low fat . OH loves it.

yanbu at all.

Fry off mince first, drain fat, if any
add chopped onion, garlic, oregano and thyme
then can/box of passata and one teaspoon of sugar

Takes a total of 30 mins.

Serve with pasta of choice.

This recipe is fabulous antonio-carluccio.co.uk/recipes/tagliatelle-al-ragu-bolognese/

The only changes I make is making four times the amount and freezing some and the addition of sliced mushrooms.

I brown the mince, then brown the onion, mushrooms, tomatos, peppers etc. Then I add a tin of toms, a container of passata, herbs and serve. I wouldnt boil it from raw

fry onion , fry mince, tip out any excess fat.

Add 2 tins chopped tomatoes, 1 carton passatta, garlic and oregano or basil. Cook for half an hour, stir through tagliatelli. Not even vaguely proper bol, but the kids love it and I can have a good healthy hot meal on the table in 40 minuets start to finish.

This is my favorite recipe and it's pretty straightforward, doesn't need a million ingredients and cooks fairly quickly (although I make it a day before often to let flavours develop more).

www.tummyrumble.net/2010/03/ragu-alla-bolognese-from-giorgio-locatellis-made-in-italy-food-and-stories/

Whats with all this draining of fat ?

I've also found any JO recipe to be watery or excessive fluid if no water added.

The ragu recipe I use asks for red wine and milk as the fluids added. Meat is browned off before either is added.

I don't brown mince, never had watery meat?
Saute onion, celery, carrot until soft
Add wine
Cook down
Add mince, passata, cup of milk and herbs
Cook on low heat
Lovely!

old why would you not drain of the fat? It's gross overwise

My spag Bol is definitely not authentic but it has loads of extra veg in which makes the mince go further and the kids love it.

Water?

My grandma would turn in her grave .

I have never put water into mine, neither has my mum or grandma before her.

1hatrio

I dare you.. noo double dare you to make it up just to see..

You could do it april 1st.. just incase they spit it out lol

Nah..

Im sure your is marvoulouse and id prob love it tbh. Im not very adventouse at all. The pasta sauce was my first attempt at making my own and after a few changes i settled on that one.

Every one has different taste buds and im not ashamed to admit mine isnt very mature lol.
The only thing i cant stand is frozen mince.

Draining the fat depends on the mince you use. If you use minced steak then there is usually little or no fat, the cheaper bog standard stuff often has fat coming out of it that needs draining. I dont rinse though, I have limits!

This is a pressure cooker recipe but could be easily converted to stove top I think. I believe the author is Italian. It makes the most incredible ragu

www.hippressurecooking.com/traditional-bolognese-sauce-in-half-the-time/

I use a bolognese recipe from an early JO book (happy days naked chef) which is completely different and tastes lovely. Why does he put different recipes in different books for the same thing?! In the one I use you brown pancetta and rosemary, then add onion (I also add orange peppers), then brown the mince, before adding a glass of red wine, then tomatoes, tomato puree, seasoning, oregano (I also add some grated carrot - fussy DD so need to add extra hidden veg) and putting in a low oven for a couple of hours. Always get good reviews from people when I cook it for them.

Why on earth all the water? I rinse out the tomato tins with a little red wine & use no extra water at all in bolognese.

That was my thought - why would you add all that water, yuck!

Chick peas have no place in spaghetti bolognese.

I use a variation on Angela Hartnett's recipe here:

www.theguardian.com/lifeandstyle/2009/jun/21/spaghetti-bolognaise-recipe-angela-hartnett

I don't use veal, but generally use a mix of beef and pork mince and bacon/panchetta but the main thing is slow simmering and no tinned tomatoes.

Tis fabulous and you just have to make it when you have time. It's not a quick get home from work and get food on the table in less than 30 minutes recipe.

I have an abiding hatred of Jamie Oliver.

But I have a fantastic recipe for ragu. It was in the Daily Mail Weekend last year. It's honestly almost like the ones you get in proper restaurants in Bologna. Really. The secret is not using tomatoes; just beef and or beef/pork mince, tomato puree, white wine and chicken liver.