How to make my own Spag Bol Sauce??

[Quitelikely]

Soooo can anyone help me make a tasty but not too complicated spag Bol sauce?

I love the taste that you get when I go for an Italians so I'm looking for a recipe that tastes similar iyswim

Help! Tia

I always make my own and I use:
Onions, garlic, pepper, mixed herbs,(or basil and oregano) a couple of bay leaves. Then put in the mince, mushrooms etc. Then add 2 tins of chopped tomatoes. Possibly another quick sprinkle of herbs while its simmering. Hope it helps x

I think the secret is to cook it for a long time - so a couple of hours rather than 20 minutes. A friend always used to cook the meat in milk - her spag bol was very good - then add the tomatoes.

Thanks! Not sure I would dare to cook my mince in milk though!

I do exactly the same as yazz but add a touch of tomato puree and leave it for ages to reduce, as mkm suggested. You can also add a glug of red wine or soy sauce depending on your tastes.

Yeah ill agree with you there, food does taste more flavourful when their cooked for longer.

This is a great ragu- more like the real Italian rather than bolognese sauce. Only difference I make is I use chicken liver pate not chicken livers as i am lazy, and panacea cubes you buy in a little box instead of the bacon. I tend to make double and freeze the surplus www.theguardian.com/lifeandstyle/wordofmouth/2010/nov/25/how-to-make-perfect-bolognese

That should have been pancetta! and this recipe cooks it in milk- it does make the meat very soft

Oops! Yes I do add a squirt of tomato puree aswell, completely forgot! . . . Pregnancy brain

Celery salt added to the onions.

Ooo celery salt? I might try that next time.

I gently fry a finely diced onion and two cloves of crushed garlic. I increase the heat and fry 500g mince. Add 2 tbsp tomato puree and 400g chopped tomatoes. If you prefer you can use passata. Give it a good stir and add 150ml beef stock. Stir again and season. Bring to the boil then lower the heat and leave for an hour, longer if you want. Just give it a stir every now and then. Finally, stir in a handful of fresh basil leaves before serving.

I make a lovely ragu. It's great with spaghetti or in lasagne. I make a load & then freeze most of it.
Finely chop 2 onions, 2 celery stick & 2 carrots - I use my food processor to reduce them to tiny bits.
Chop up a packet of pancetta slices really finely. Fry them with some olive oil & then add the veg.
Sweat the pancetta & veg but down brown.
Add 1kg minced beef or half & half beef & pork.
Brown the mince.
Add a whole tube of tomato purée, a bottle of red wine, salt, pepper & a couple of bay leaves.
Cook on a low heat, uncovered, for at least 3 hours. I do mine for 5-6 hours.
That's it. It's easy & lovely.
Apparantly Italians don't use tomatoes in their ragu as they're too acidic, they just use purée & cook it for hours.