Classic traditional spaghetti bolognese recipe please!

[leogaela]

... I've also forgotten how much meat and pasta I need per person.

Thank you!

2lb of mince and 2 jars of dolmio,a pan half full of pasta and some garlic bread!!!
sorry!!!i take the easy option!!

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brown meat with onion add green pepper (optional) tin tomatoes garlic, 2 x basil, 1 x oregano bit of rosemary .. salt & pepper to taste

or do you want a 'real italian one' which is far more hard work

I did a recipe out of Sunday Times the other week. It took 6 hours! Will have a look if you want.

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cod,i'll even go as far as sprinkling on some grated cheese!!!

500g mince
1 onion
Garlic
(peppers/carrots if desired)
Tin of tomatoes
Tomato puree
Mixed herbs
Salt and pepper

Bung in pan (preferably brown meat first and then add onions and then other ingredients, but you can just bung it all in together) and bring to simmer and simmer for about 20 minutes.

The above serves our family of 6 (4 children) so probably about 4- 5 adults, depending on how mcuh suace you have on your spaghetti.

Yes please stephanie, I may not make it this time, not sure if I'll have time but interested for the future.

Thanks DG - I'm making is for about 12 people (adults) so I think 1.5Kg meat, 3 onions, 3 tins tomato(4 would make it go further just in case its not enough) , a bit of puree, herbs. Would that make good portions?

How much pasta per person?

Cod, I checked my delia books, one is vegetarian and the other doesn't have it!

Those amounts sound about right to me but don't be stingy with the tomato puree (unless you are putting other veggies in) as I find too little tomato puree makes for a rather bland sauce.

The packet suggests 100g (3.5oz) of spaghetti per person. In our family, we have 2 adults, 2 children eating big child portions and 2 children eating little portions and I always do 350-360g for us so I don't know if 100g per person isn't a bit much (we are not small eaters). Still, better too much than too little IMO.

Hope it goes well.

delia's bolognese

she has a good searchable website

oi twig, what's a snarf

um I use 500g meat for 4 of us (and 2 of us are under 5) .. tbf I get a little left over .. but I would suggest increasing quantity

snarf is when you gobble things ... I'm gonna snarf this bolognese

you mean snurk don't you?

Twiglett, tbf?

tbf stands for to be fair .. but who said that?

ahhh I did, didn't I .. oops .. sorry

snarf, snurk i don't know. i'm a minger

Oh I thought it was a typo or stood for somethng much worse. Must get my mind out of the gutter.

spag bol is not nice without corgette imo.

delias bolog is pants

the chicken livers make it too rich IMO

cook onion and garlic and cubed bacon or pancetta, quite slowly, for agggggggggges till soft and golden and until the fat on the bacon has either melted or gone golden. Add mince. Cook until slightly browned. Add tin of toms and some veg stock (not too much). Add herbs and a bayleaf. Put lid on and cook at a slow gloop for 1 and a half hours. Stir and cook quickly with lid off if too runny.

I then take the bayleaf out and put the lot in the magimix on pulse for about 5 seconds (amalagmates it verry nicely).

Thats the traditional meat sauce chez Enid.

oh and I think it is MUCH nicer with grated strong cheddar than parmesan

thanks for the link Twiglett, now I know what Cod meant with - bacon liver pork mince - quite proud as I usually haven't got clue what she's talking about ! But chicken liver yuk!
I think I'll make a Leo improved version of Delias's recipe !

Ooh ,took too long writing that and missed Enid's recipe. also looks good, except not sure aobut he magimix bit !

What strong cheese would you use?

honestly the magimix just blends it all together

but you dont have to do it

dh loves parmesan but I love strong vintage cheddar on top - YUMOLA

even nicer than mature cheese - cheese with chillis in it to add spice. But that's only if you like everythign spicy like us.