your best spag bog recipes pleeeeease!!

[kitbit]

I seem to have gone astray on this one. Used to be able to make a wicked spag bog but it seems to have convoluted itself into mediocrity argh! I think I need to start from scratch again!
Does anyone have a "never fails to be yummy" recipe that I can try?

thank you boggers!

1lb lean steak mince
2 med sized onions,diced finely
1 green pepper diced finely
2 tins chopped tomatoes
2 rashers smoked bacon diced finely
2 cloves garlic finely chopped
generous splosh red wine
dash worcester sauce
squirt tomato puree
handful fresh basil.

(Optional,diced courgette/celery/grated carrot depending on how much veg I'm tring to hide from the dcs!!)

Fry mince and then onion,add pepper,any other veg if used,then bacon.Add garlic.Pour over tomatoes,wine and worcester sauce and simmer for a good half hour at least.Towards the end add good squirt of tomato puree and the basil.Top up with water/wine if it starts to dry out.

Add 3 finely diced anchovies and 2 squaresof dark chocolate. Trust me,

They both sound wonderful, thank you!!
Although I did have a quick mental check to make sure I hadn't upset you on another thread COV just before I believed you!

thanks both x

I always fry my onions and garlic first, then add the mince, then once that has really browned add lots of tomato puree and a carton of passata. Then a good shake of tabasco, quite a bit of oregano, and a good grind of pepper and leave to simmer for half an hour or more.

I luurve spaghetti bolonaise...

thanks nooka, I'm going to try them all!

Spagetti Bolognese

Serves 6

50g (2oz) back bacon ? diced (I use a small pack of lardons)
1 onion finely diced
1 stick of celery finely diced
1 carrot finely diced
2 garlic cloves ? crushed
1 teaspoon of thyme
1 bay leaf
1 teaspoon oregano

400g (14oz) tin chopped tomatoes
1 tablespoon tomato puree
1 tablespoon worcestershire sauce
Ground black pepper
350g (12 oz) extra lean minced beef
1 teaspoon olive oil
Good slug red wine (optional)
1 pint beef stock

1 Heat a large heavy based saucepan and tip in bacon ? fry for a couple of minutes till crispy and has released some natural fats, then add onion, celery, carrot, garlic, thyme, bay leaf, oregano and cook over a medium heat till veg have softened and taken on a little colour, stirring occasionally. Add a dash of water if necessary to prevent sticking.

2 Ass the tinned tomatoes, tom puree and Worstershire sauce. Stir to combine and season with black pepper.

3 Meanwhile heat a large non-stick frying pan and fry the beef in small batches till brown. While meat frying use a wooden spoon to break up any lumps. Drain off any fat and stir into veg and tomato mixture.

Add red wine if using

Bring to boil and then reduce heat and simmer uncovered stirring from time to time for about 1 hour till beef completely tender and sauce is rich.

This is Anthony Worrall-Thompson's from his Low GI book - is yummy and everyone I have given it to loves it.

We like this one.

The picture doesn't do it justice though.

2 tins of whole toms
3 cloves garlic crushed
2 onions finely chopped
1 carrot finely chopped
50g back bacon chopped
1 red pepper finely chopped
4 cherry vine tomatoes cut in half
1 tablespoon extra virgin olive oil
1/2 tbsp balsamic vinegar
1 heaped teaspoon brown sugar
1 teaspoon each of rosemary, oregano, basil and thyme
1/2 tsp coarse ground black pepper
marigold swiss bouillon powder
some red wine
knob of butter
parmesan cheese

Sweat onion for 10 mins in olive oil. Pour in a good slug of red wine to deglaze the pan. Add bacon and fry for a couple of mins. Add mince and fry until browned. Add stock and balsamic vinegar. Stir for a few mins. Add add tin of toms, vine toms, carrot, red pepper, herbs, brown sugar. Stir and simmer for 15 mins. Add garlic. Stir and simmer for at least another 15 mins. Break up tinned tomatoes. If you have time simmer for another 1.5 hours. Season with black pepper, add knob of butter and parmesan cheese.

bacon is excellent in spag bol. i really like Hugh Fearnley Whatshecalled MEAT recipe book, his recipe is most excellent. Maybe you could get it from library to try before you buy!

He makes the sauce seperate from the meat, lets the tomatoes and onions simmer for like 20 odd minutes into a thick syrupy sauce, yum!

sorry was doing that off the top of my head. looking at it written down i actually use 100g of bacon, 2 carrots and 3 tablespoons of olive oil. i also like to add 1/2 cup of milk spoon by spoon (apparently it is better to do it spoon by spoon although don't know why) and a pinch of nutmeg after i've added the tomatoes and veg.

Def add one teaspoonful of sugar like nappyaddict says - brings out flavour of tomatoes!

I use 1/2 beef and 1/2 pork mince and always let it simmer for at least an hour, sometimes 1 & 1/2 hrs.
It is a Tom Norrington-Davies recipe. can get exact recipe if interested.

ooh I've just come back to check and there are loads more fantastic recipes, thank you so much! Am looking forward to spag bog being yummy again!

I don't have a specific recipe, but it has to have some kind of pork as well as minced beef. It's not the same otherwise. I usually put in a beef stock cube as well. And carrots are good to sweeten it.

if you have the time simmer for another 2.5 hours. did that today rather than 1.5 hours and it tasted much nicer.

Not sure if it has been mentioned, but we find that the best thing is to ccok it one day, let it cool, pop in fridge then slowly heat through the next day. The flavour is always sooo much better.

warning: this post is not from a purist.

i sometimes use white wine (if that is what needs using up)!...no really it's delicious.

I do mine in the slow cooker and it's fab!!

It's a kina bung together recipe!

Fry off lean steak mince in crock pot and add onion. Soprinkle in an ovo cube (beef) or not if you don't want to. Whizz up one tine toms, a courgette and some roasted red peppers (lidl ones are fantastic!0 with garlic and herbs (mixed herbs or basil n oregano). Pour sauce over ,meat. take off hob, stick crock pot in slow cooker base and come home to a fab spag bol that everyone loves!! Sometimes needs to be thickened with tomato puree. Sometimes add bacon too. Kids won't eat lumpy veg sauce that's why it's all blitzed.