Give me your best spag bol recipe please!

[thiswayplease]

Just that!

Mine seems a bit dull but DC really enjoy it

Hi this way,

Heres how I do mine

Olive oil
Two chopped onions
2 crushed garlic cloves
3-4 Bayleaves
Thyme
100g Smoked lardons ( optional)
250g Minced meat ( Half veal, half lamb is good, but beef is fine too)
3 carrots cut into small cubes
1 large stick of celery cut into small cubes
Large handful of mushrooms chopped into small bits
2 Large tins of chopped tomatoes
Tomato concentrate paste
Tablespoon Smoked Paprika
Half a bottle of red wine

Use the heaviest pan you have ( Le creuset style if you have one)

Heat the olive oil, add the lardons and brown if you are using, if not add the onions straight away, let them soften, whack up the heat, add the meat and brown it, add the garlic, add the celery, mushrooms and carrot, bay leaves, thyme and paprika, sat and pepper reduce the heat and let it all cook down whilst stirring for about 10 minutes. Add the tinned tomatoes, add the tomato puree, stir. Add the red wine, bring to a boil and then reduce the heat and cook for at least 40 minutes. Once it's has boiled you can also just put the pan in a low oven for a couple of hours.

I start with some frozen chopped onions as I hate peeling them!
Plus grated carrot and finely chopped celery. All sauteed in some olive oil until soft (10-15 mins).

Then I add the mince, (don't bother to brown it, just break it up a bit) about 4 cans of tomatoes (or 2 cans and 2 of passata if I have it), some tomato puree, garlic puree (lazy again!) 3 beef oxo, some salt and pepper, mixed dried herbs or a dollop of pesto and then simmer for aaaaaages. Might add a bit of fresh chopped basil at the end if I have it.

I take the lid off for the last half hour or so to thicken it up.

Then I keep half of it and add kidney beans in chilli sauce , chilli powder and peppers for another meal.

but I actually really like it made with Dolmio

Brown and soften an onion in oil (lots).
Put in some chopped celery and a carrot.
Add 2 cans tomatoes.
Add packet of mince. Stir in.
Add garlic, herbs, some wine maybe, paprika, some chilli, salt and pepper.

Cook for half an hour.

Cook spaghetti as liked, plonk on bol and add grated cheese.

Enjoy.

Soften finely diced onion, carrot and celery. Once soft, add minced garlic and tomato purée.

In another pan, fry pancetta or lardons, then add a mix of pork and mince beef and brown. Deglaze with white wine and cook off, then add milk and cook till soft.

Add meat to veg, then add chopped tinned tomatoes, a bay leaf and a slug of worchestershire sauce.

Simmer for as long as possible, at least two hours. Before serving stir through some butter.

Whizz a carrot, celery stick, onion, 2 slices smoked streaky bacon in food processor. Sauté til golden.

(I buy a pack of streaky bacon and divide it up and freeze it in bags with 2 rashers each)

Turn up heat and add in mince and couple cloves crushed garlic. Sauté til mince is browned.

I then add in lots of cubed veg (not authentic but healthy) such as mushroom, pepper and courgette. Add tin of plum tomatoes, squeeze of tomato puree, glass of wine (again usually from the freezer) and beef stock. Season well.

Cook for 1.5 to 2 hours. Adjust seasoning (including a little sugar or balsamic vinegar if needed)

I use the BBC good food best ever spag Bol recipe but take out the celery and add mushrooms. It's fantastic.

Cook chopped onion, add two chopped garlic cloves. Add Minced beef and lamb, brown. Add two passata cartons and some grated carrot. Put a tea spoon of jam in to help take the acidic flavour of the tomato away. Add red wine (1/4 bottle and drink the rest of course) then season. Add some chopped basil, oregano and a whole bay leaf (remove this before serving). Simmer til it's reduced sufficiently

Delia's ragu, except I use slow cooked brisket in place of the mince

Ooh never heard about celery in spag bol will try that one I think.

Don't use more than half a can of tomatoes. In fact, just a few squirts of tom purée is fine. Cook for at least 3 hours. Don't serve with spaghetti!! In Bologna that is a cardinal sin as spaghetti is not from North Italy. Traditionally it is served with tagliatelle which is actually a lot nicer with a meat sauce but penne are good too.

I generally serve it with pappardelle

for 4 people

250g mince veal
250g minced pork
1 clove garlic
extra virgin olive oil
red chili
500g passata (or ASDA or Tesco own brand as it's italian)
salt to season
chopped parsely
1 glass red wine

in a saucepan put the olive oil and the peeled garlic (put in cold so the garlic doesn't burn)
add the meat and brown
add the red wine and cook off
add the passata, fill the bottle up 1/3 with cold water, close and shake then add to the sauce
add chili and salt
bring to the boil, stir, lower the heat and allow to simmer for as long as possibile (minimo 30 minutes)
when cooked add parsely

Do not use a metal spoon with passata or tinned tomatoes, use a wooden spoon as the metal spoon brings out the acidity in the tomatoes

Oooh, paprika never thought of that!

I pretty much use most of these ingredients. The white wine is interesting too.

Thanks for all your replies

I like it spicy so it has mince, onions, carrot, spinach, garlic, and a sauce made from pasata, red pepper and onion with dried chilli and pinch mixed herbs, balsamic vinegar added towards the end