Spag Bol - What's going wrong?

[moragbellingham]

When I make spag bol I always end up with pools of runny liquid in the bottom of the bowl.
Before it's added to the pasta, the sauce is a nice thick consistency. Then hey presto, it changes.
I always drain the pasta well so can't understand what I'm doing wrong. Any ideas?

I knew it was more likely to be 825!!

Timbachik that's how i do my bolognese too. I aslo add Shwartz spicy seasoning, steak seasoning plus lots of basil.

If anyone is going to use the stir in jar sauce, push the mince to one side of the pan, pour in the sauce on the other side, then break down the tomato chunks with a wooden spoon for a minute befor mixing in together.

You can also sprinkle in a teaspoon of gravy granuels to thicken the sauce.

bellavita - I like slag bol, thought you were just objecting to the use of wine in a very forthright manner.

Timba - Thanks if you're still here!! - not been on pc for ages - I'm definitely going to give that a try, I've never put celery in it before but will give it a go. I don't often have red wine but will try rose - probably won't be the same though

Please don't use flour to thicken the sauce - use loads of tomato puree (about a third to half a tube, depending on how much bol you are making) then simmer half covered for ages and it will be lovely and thick.

Timba-(bit cheeky here, so feel free to say no, look it up yourself!) - any chance of a carbonara or pesto recipe from MIL.
Authenticity is always appreciated and can't be substituted.
My pesto always tastes so bitter and I don't know why.

Definitely don't drain the fat off and cook it for a long long time - I leave mine on the hob all afternoon just about. And it's gorgeous.

Timba - thanks for the recipe. DH wants to cook it tomorrow. :)

Homemade bolognese can separate out and become watery on the plate, especially if you are dolloping it on pasta on the plates. This is because you are not using a lot of emulsifiers that they would have in commercial sauce.

The water can also come from the pasta, eg the inside of penne tubes, if you don't drain them for long enough.

I get round returning the pasta to the pan after draining and adding a generous amount of parmesan cheese. I then thoroughly mix in the sauce. The cheese absorbs any excess moisture and you get a nice thick sauce.

lol at slag bol.

yy to cooking long and slow. And adding celery to the onion and garlic at the beginning.

No to draining off the fat - as long as you don't use Asda shite price mince in the first place.

Awwww, thanks guys. I hope the recipe becomes a staple for you as it is for us.

morag - keep watching this thread - I will get a recipe for carbonara and for pesto if she has them. She is wonderful really - just ecstatic that someone wants to learn from her. Tbh, I can't understand why her DD isn't that bothered, but hey ho, my gain!! It may take few days to get it from her though - she is 75 and goes at her own pace now

I must admit I do get a few faces when I say to add celery but it really is important. On the albeit few occasions when I have found I haven't got any AFTER starting the bloody recipe my DH has always picked up that something was not quite right . It's like the cooking for ages - it adds to the intensity of the flavour.

nifty - noooooooooooooooo. Not rose. Pleeeeeeaaaaassssseeee. Most supermarkets sell cheaper cooking wine so no need to buy a 'proper' bottle. Rose doesn't have the depth to it.

I am going now before I get accused of being a spag bol snob

Thanks Timba.

I think it's time to try the new improved slag bol!

And rethink my serving of it - I was brought up in the 70's don't you know.

Must go and get more red wine and celery. Always a good excuse to open a bottle.

Didn't realise there was a whole section devoted to recipes!

Anyhow, turn away now Timba, but has anyone tried mixing half beef mince with half pork mince?

It tastes really good!

morag - I like your thinking ... a good excuse to open a bottle is worth it's weight in gold ... mmmmmmm

I have heard of the half beef/half pork mix - I think Jamie O does this in his Or it could be his chilli ????? I have tried that and it was foul - he added coffee (urgh) and it was disgusting

Tbh, I haven't tried it as DH is not that keen on pork and his Italian genes kick in and he goes all mediterranean on me

I think i tried it with coffee once - barf!

Chilli with a tiny bit of dark choc is good though.