spag bol - what do you put in yours?

[juicychops]

im looking for some inspiration to make mine a bit different to the norm

mainly i chuck in mince, onions and mushrooms and jar or Ragu

what different veg?

what is lamb or turkey mince like in it?

I use lean or extra lean beef mince, brown it in pan, add onions and mushroom, cook like that for 2 mins, then add finely chopped courgette, diced carrots, chopped fresh tomatoes, and a couple of tins of chopped tomatoes in juice, plus some seasoning, cook for 40 mins or so, serve with LOADS of grated cheese.

I really fancy trying adding chocolate to dishes too. At which stage do you put it in?

mince (lean steak mince) or quorn, onion, mushrooms, tinned toms, splash of balsamic vinegar, splash of worcestershire sauce, dried oregano, lots of black pepper. Sometimes I bung some red pepper in if I've got some spare

I forgot the tomato puree - an essential

chocs away around 5-10 mins before serving

oooh ooh Ive practising this and at the moment am loving:

Onions / carrot / celery
Garlic
lamb or beef mince
2 tins of chopped toms
Sundried tom puree
Salt & pepper
Paprika
Sambal Obek (basically chilli sauce)
Woustershire (sp) sauce
Half an oxo cube
Oregano / basil
HONEY

simmer for at least an hour, if not more

Which reminds me I have some in the fridge for my lunch with a jacket spud. lovely.

Heston Blumethal puts thai fish sauce in his. But he also makes snail ice cream.

If I am making a batch for ds to share aswell I tend to use organic beef which is pricey so we chuck in tins of red kidney beans to bulk it out and add extra protein at lower cost. It works well, the beans taste kind of meaty and it adds something different.

wordsmith come over to this meet up thread.