How do I give spag bol more depth/taste ?

[zozzle]

Hi - I am new to the recipes section.

This is how I make spag bol but it's a bit bland (I fry it off first, bring it all to a simmer then transfer to slow cooker - on low for 3 hrs):

lean mince (I drain it after frying)
garlic
dried mixed herbs
onions
carrots
chopped toms
tom puree
beef stock (oxo)
red or white wine
splash of worcestershire sauce
salt and pepper
bit of brown sugar

• spagetti (obviously!)

Am I missing some vital ingredient to give it more depth/taste? Any suggestions?

Thanks guys

Balsamic Vinegar adds depth + richness

@libra! see! not just me!

I wondered whether to mention the ketchup...OK am out and proud!

A friend of mine, who is an excellent cook, swears by adding a splash of Ribena. I keep meaning to try it then forget when I make spag bol...

bacon essential

as is cooking for about 3 hours on very low heat

but for real depth add some very finely chopped chicken livers - honestly, it's fab, and I can't stand liver, but you just get a richness rather than a livery taste.

this makes evrything taste good

And a goodly squirt of ketchup.

If you're draining the mince after frying, you're tipping the fat off, and it's the fat that holds the flavour in your mouth. Lose the fat, lose the flavour. Sorry.

Yes foureleven I have been chopping - but shall now proudly grate.

You must include 3 or 4 dried bayleaves with bolognese.

Cook it for a long time. Two hours or so from when all the ingredients are in. Make sure most of the stock/tomato juice has evaporated so that it is a pretty solid sauce.

If you do decide to include bacon or pancetta be very careful about the amount of additional salt you use. It is easy to make it too salty.

Pronoia, what the hell is that stuff?

I have some in my cupboard (I was intrigued in Tesco) but I've been too scared to use it. How do you use it and what does it taste like?

bacon
red wine
knob of butter at the end

Oh god Aromat. DP would use that in everything (one of the reasons I porefer him not to cook).

It is basically just salt and monosodium glutamate. Just a flavour enhancer, like they add to ready meals.

We (well dh) follows jamie Ministry of food recipe, he puts half beef mince half pork mince in

I avoid tomato puree...tis the divvil's food

loads of cooking time too, thats the real key

I've heard that an anchovy adds depth - without making it taste fishy. Not sure I'd try it myself, but the chef swore that you couldn't tell it was an anchovy - just that it gave a richness and depth...

i haven't read the thread (sorry) but the answer to the thread title is pancetta.

honestly - can't beat it in spag bol

I throw a good squeeze of lemon in mine too, and a jigger of worcestershire sauce.

lil bit of finely chopped chicken liver
pork and beef mince
pancetta
5 hours in the pot
bottle of red vino in it

lovely

I second putting in a dollop of ketchup and worcester sauce. I also put in a good slug of dark soy sauce

i put in a decent splash of sherry.....tiz lush!

oh, and for the record....i grate too! [smug]

All you need is

onion
mince (carluccio says lean I just use what I have)
OXO cube
garlic
carrot (grated if you're hiding it!)
passata

I am half Italian, so I am right!! Always taste delish. Even my fussy DS eats it!

Jamie Oliver grated some nutmeg for 'try something different' - I tried it and it is quite nice ....just a little bit mind.

I add chopped celery. White wine, not red, And not too much tomato. It was an Italian recipe in The Guardian.

The best spag bol recipe I've found is Nigel Slater's in his Kitchen Diaries. To your list I would definitely add pancetta and bay leaves, plus chopped celery and grated nutmeg. Use equal amounts of red wine, good beef stock and tomato passata (rather than chopped toms). NS also adds some milk at the end which gives extra depth. If I feel it's lacking in flavour at the end then I'll throw in a parmesan rind for the last five minutes or so.

If you use supermarket mince, even lean mince, then you absoutely must brown separately and drain before adding or the dish will be hopelessly greasy. If you can afford butcher's mince (if only) then you can add the mince to all the other ingredients to brown and retain the fat.

Chopped sundried tomatoes
Bay leaves
Red Pesto
Red wine
Lots of ground black pepper

Yummmm