How long does spag bol take to cook?

[JennyPenny22]

I usually do it in the slow cooker so don't time it but want to do it on the hob tonight and not sure how long it takes?

The traditional recipe takes ages. Several hours. Around three I think. I can never be bothered with that and would probably give it about an hour.

20mins? I'd do the meat bit until it's bubbling, then put the spag on. By the time the spag is cooked, the meat will be done too.

Gosh! An hour? Surely minced beef doesn't take that long?

i do it for at least 2 hours, pref 3 or 4, longer is definitely better.

20 mins.
i cheat and use a jar of sauce though.

it goes melt in the mouth soft if you cook it for ages.

Jol ministry of food's takes about 2.5 hours.

When in Majorca recently I put the spaghetti in with the sauce although added a little more liquid. I then cooked it for around 30 mins after the mince had cooked. It was delicious, all the spaghetti soaked up the juices. Dp had suggested it as he'd seen a tv chef do it. Doubt I'll do it any other way now?

Jamies proper bol sauce is wonderful, but for bog standard minced beef surely it would turn to mush in the pan if you cooked it for more than half an hour?

It's not about the mince being cooked. I imagine mince cooks quite quickly. It's about the mixture becoming sauce like. It should be slippery and coat the pasta.

That's interesting CuriousMama, I might try that next time.

No it doesn't MML you do it really really slow on a low setting. I rarely do it like this now though but it is lovely.

I cook mine for no less than 2.5 hours preferrably longer. But then I have got italian blood in me....

My mother would be mortified at 30 mins

I will try much longer in future, if the general concensus is its better. I make it the way my mum always made it and tbh, she's a rubbish cook! I had been married to DH for many years, before he persuaded me to eat roast beef because she used to cook it until it was white!

Maybe I will do spag bol tomorrow! I can't wait 3 hours!! LOL.

Mine is cooked for at least 2 hours. It includes a whole bottle of red wine and always use pork mince.

Pork mince? As well as or instead of beef?

Traditionally, I think it is both pork and beef.

I also second using wine (and milk) in the ragu.

Let it bubble away on the tiniest of heats and it will be rich and gorgeous.

20 mins

I let mine cook for hours and hours - at least 3. It is so much richer and nicer.

It's probably one of those recipes where people dispute the exact ingredients. I've heard of chicken liver being used. But I'm sure it's supposed to take ages. The thing is I rather like the English way of serving spag bol. Circle of pasta, smaller circle of sauce, even smaller circle of Parmesan. Naff I know. Perhaps there are two dishes - spag bol and ragu with tagliatella.

I do both pork and beef mince nkf. Some people include chicken livers but I rarely do, although I do cook it for a long time - about 90 mins to 2 hours. Lots of wine, herbs, black pepper

This is with ordinary bog standard minced beef or pork, right?

Well, I don't buy the cheapest mince, it costs about £2.99 or sometimes 2 for a £5 - 500g.

This is the way I do it and I think it's lovely. Watch the salt content if you use pancetta and stock cubes. Freezes really well. I only use pork mince - the best I can afford.

Ragu Bolognese

Fry some chopped vegetables- onion, carrot, celery, maybe a couple of mushrooms. You?ll need about 115g of pancetta or chopped bacon for 325g of minced meat. (Pork is best.) Fry until the meat goes grey, (you may need to drain off some fat,) then add a little red wine: wait until it evaporates, then add four tablespoons of tomato puree and season. (I don?t add salt until the end.) A dash of chilli is good too. Gradually add the rest of the bottle and half a pint of stock. Cover and simmer on a low heat. Traditionally you should cook this from ?sunrise to sunset?, but actually a couple of hours will do. Then stir in some cream and cook, uncovered, until it goes thick and sticky.