Spag bol advice please! ASAP!

[pregapuss]

Hello. Sorry to be rushed but have already started dinner!

Doing spag bol, don't really need a recipe as such but mainly need to know:

I have 800g of mince I want to use, is 2 tins of toms too much? Don't know how many to use?

I usually add a stock cube or 2 - will it still taste good without one? DD is 11 months so trying to keep the salt down?

How long do I need to cook it for?

off to brown mince and chop onions but will keep checking back

Depends on how long you have to reduce it. 2 tins toms fine if you let it simmer for ages. Tastes better that way.
No stock used here, maybe dash of worcestershire sauce?

I usually use 2 tins of tomatoes, but if you put one in and see how it looks before you put the other one in.

I don't use stock anymore in mine, just some herbs, and simmer for about 20 mins. Have you got any tom puree?

Yes two tins that's what I use.
I got a top tip from Tamsin someone from TV.

After you brown off onions and mince when pan is quite dry, add a splash of milk and cook until it reduces to almost nothing then add the tomatoes. i tried it once as I was curious and it made the most succulent bol ever.

I do it all the time now!

wow - milk am gonna try that trick now...

I do 1 tin of toms to 450g of mince. Brown onion and mince, add garlic herbs, stock, diced anchovies, a little sugar and cook down. Then cool of and refridgerate until next night as imo it always tastes better the next day.

With that much mince I'd definitely add two tins of tomatoes.

And one stock cube, with that quantity surely can't be that salty?!

Brown mince and onions, with some garlic, herbs and black pepper, then add stock cube, mushrooms and tinned tomatoes. Red wine too for extra depth/flavour. (The heat will drive off the alcohol)

Stir and cook gently for at least 20 minutes. Then if it's still quite liquid, turn up the heat and cook until the right consistency for you.

Yep haven't lost my marbles, confirmed here

ragu

use garlic and herbs instead of stock cubes

use garlic and herbs instead of stock cubes

its all in a pan now, and i did the milk trick! no lee and perins though

how long do I need to simmer for?

It has been simmering for quite a while now (last post I forgot to press submit!) But it is still looking quite watery? Not sure what I have been doing wrong? I thought it would have reduced itself by now?

I am such a rubbish cook!!

Don't drink either so didn't add the red wine. Might get a bottle for cooking and freeze - will this work? My problem is I never want it to get wasted

yes, you can freeze wine in an icecube tray and use as you like.

Did you leave lid off when simmering?

Yes I left the lid off. It is looking much better now.

I take it that it is too late to add red wine now? I think I might have a bottle in the back of the cupboard but didn't use it because of the waste but if I can freeze it then that is different.

Oh well, I will know for next time.

Hoping there is enough to have spag bol tonight and then make cottage pie tomorrow. If not I will just freeze some in pots for DD and do bangers and mash tomorrow (need to use the potatoes.!)