Spag Bol on Woman's Hour

[Ineedsomesleep]

Did anyone else here Valentia Harris on Woman's Hour today talking about Spag Bol?

I'm just about to stick some Marmite in mine, don't think she would approve.

So what secret or unusual ingredient do you put in yours?

A friend swears by 'softening' the mince by cooking it in milk for 15 mins before starting to make the bolognese sauce properly. Very strange, but her 'bol' is tasty.

No weird ingredients in minem but I do cook it for a long time - about 2 hours. Hate '30 minute' bolognese sauce.

Agree MrsM it isn't a quick meal - needs long slow cooking otherwise can taste a bit odd.

I put a dollop of HP sauce in mine along with tomato puree.

I use milk in mine too. It was on Saturday Kitchen last weekend and they said it was part of the authentic italian recipe.

They were saying some people add chicken livers - not sure about that one.

Valentina Harris mentioned the chicken livers too.

I've always cooked it for most of the afternoon too. Haven't tried the milk though, will do that next time.

I did the saturday kitchen one yesterday. was v nice. the slow cooking definitely is the way to go. It was too salty for my liking though, due to the stock I used - only had oxo in the cupboard. will buy that nice knorr stock that comes in the bottle.

I do think the milk made a difference as it seemed to add a moistness to the sauce.

Milk makes a difference.

I don't use too much tomato.

Celery and grated carrot are good, in additon to onion.

And cook it low for hours.

My secret ingredient is a bit of chopped bacon - it adds a certain something. Sometimes a slug of red wine if I have some.
Agree with long slow cooking.
Can't imagine using either milk or stock, interesting! I get enough liquid from the tinned toms.

my secret is soya sauce...dunno why it works but it does...I have one other but will keep it to myself..

I've recently changed my way. I was originally taught by my old school friends(Italian)Mama , but over the years, I've adapted it to my own...now I've started putting in Balsamic vinegar. Sometimes, BV and Worcester sauce. Both give it something different, both very nice ~ IMO!!!

I read the Heston Blumenthal recipe for spag bol last night.

Was very interesting as he cooks the meat (a mix of diced pork and miced oxtail of all things) in milk for a long time (6 hours iirc), and makes a tomato compote seperatelt, with star anise and sherry vinegar. The two are combined just prior to serving, and 100g of butter is added just prior to serving.

I would like to make it (if I had a spare day) - it looks rather fernickety but not difficult.

Doesn't sound very...ermm... Italian though GOML

Yes, I was going to mention the Heston one. Apparently star anise has compounds in it which really bring out the flavour in onions and make them extra-oniononononony, so he puts some anise in with them when they're browning and removes it when that step is done. I shall give that a go as I've got some star anise hanging around which does nothing but take up space in the drawer.

I put a cinnamon stick in, HP sauce, bacon, half a bottle of red wine, tomato ketchup (small amount) and a spoon of marmite.

Sounds dreadful but after about 2 hour of slow cooking (along with all the usual ingredients) it's really quite nice. IMO!!

CWTY, your Spag Bol sounds very much like mine!

Hadn't heard of the Star Anise and oniony thing before. Will be trying that one out soon.