What's everyone's fave spag bol recipe?

[Indecisivejo]

Need inspiration.

I make this Jamie Oliver one the night before then put it on low in the slow cooker for six hours the next day with another tin of tomatoes and a tin of water. Comes out really well and thick and tomatoey. Always add some extra oregano too.

Fay Ripley does a delicious oven baked one. It's really rich and plenty of sneaky veg in for the kids.

I made spag Bol tonight

3 onions, lots of garlic
Lean ground beef

Weird stuff I add:
Worcester sauce - a big glug
Marmite - a tablespoon
Soy sauce - a big glug

Then 2 tins tomatoes, 1 and a half passatta

Cook for 90 minutes on low

It was totally tasty - really thick and aromatic

I would normally add a glass of red wine but we're Slimming Worlding

Mine is quite basic.
Lightly fry one onion.
Brown mince, add crushed garlic to taste.
Add at least a tablespoon of tomatoe purée.
Add a glass of whatever wine if open (red is better).
Cover with chopped tinned tomatoes.
Stick in the oven 150 max, for an hour.

This one www.telegraph.co.uk/food-and-drink/recipes/spaghetti-bolognese-italian-chefs-show-world-the-correct-way/

I think mines based upon a Jamie Oliver recipe I think. Here goes.

Fry onion with bacon (strips or lardons), finely chopped carrot and celery.

I then add the mince and combine with the above, with garlic.

Once browned, I add a splash of Worcester sauce, a tin of chopped tomatos, Passata, oregano/basil, tomato purée and a little more garlic. If I have any red wine, I also a glass of this and as we like ours spicy I also will add some dried chilli flakes.

Vegtable wise, I also add a few cubes of frozen spinach and sometimes mushrooms, grated courgette or peppers.

The difference in a great bolognase (or ragu) sauce, is to cook it for a long time. I usually cook mine on a hob for at least 1 1/2 hours, but will cook longer if I can.

I usually cook quite a lot of this, so always have quite a bit left over. I either freeze portions for a quick last minute meal, or a use the sauce to make lasagna/stuffed cannelloni on another day.

Mine is even easier than that.

Brown mince off.
Add chopped onion and garlic.
Chopped mushrooms and courgettes for texture.
Oxo cube or beef stock.
Tin of chopped tomatoes.
Good handful of oregano.
Simmer.

Youngest daughter is even easier. She's 6.

Brown mince off.
Oxo cube.
Dollop of ketchup.
Simmer.

Love how everyone makes it differently!

Mine is:

Mince, browned off and add a chopped onion

Add crushed garlic, oregano and thyme

chop six fresh tomatoes and add them

A tub of cheap passata

A teaspoon of sugar

Mine is not strictly a true bolognese as I add other stuff:
Brown mince, add onion, garlic, and red pepper chopped
Throw in a carton of passata, tin of chopped tomatoes, a good squirt of tomato puree, a glug of Worcester sauce and a stock pot thingy (it's like a stock cube but it's jelly ?) .
Add in basil and oregano.
Simmer away for at least 20 mins.
It ends up beautifully thick and tasty and is dead easy.

Soak a pack of chicken livers in milk for a few hours; dice finely; cook in butter until they're caramelised and almost burned-looking. Put to one side.

Soften a couple of finely diced carrots and one onion, lots of garlic, stick of celery, in butter. Put to one side as well.

Brown mince. Add the chicken livers, the vegetables, oregano/other Italian seasoning, two tins of tomatoes, one tin of water, squeeze of tomato puree, glass of wine, slosh of full fat milk, leave to simmer for as long as possible.

DH likes to add mushroom, peppers any old veg in the bottom of the fridge but I like my bolognese rich and dark and free from any random green bean surprises.

Just made it tonight. I doubt an Italian would recognise it as Bolognese

Soften onions and garlic
Brown mince
Add red wine
Add tin of tomatoes and tomato puree
Add some herbs, redcurrant jelly and a grated carrot
Season plus a stock cube
Reduce and simmer for 1-2 hours.

• Glug of olive oil
• Sauté 1 large Onion

-add 1 clove garlic and sauté

• add and brown mince

-season with salt and pepper

• add a small tin of tomato purée, stir well into mince
• add good glug of good quality Balsamic Vinegar...this is my winning secret!!!
• add a dash of Worcester sauce
• add 2 tins of chopped tomatoes

-pinch sugar -simmer and towards end add fresh chopped basil. Divine!!

I've been using an Ina Garten "speedy weeknight bolognaise" recipe recently (God knows what happens if you try and make it on a weekend).

It's delicious and only takes about half an hour - the secret is about a pint of red wine at the beginning - makes it very rich despite short cooking time. I think she also adds cream at the end - I draw the line at this although I'm actually fascinated by the idea.