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

Anchovies (gently fried with the onions) are good for a bit of umami [buzzword emoticon]

My fave recipe is from Just Like Mother Used to Make by Tom Norrington Davies.

In order of cooking: Celery, carrot, onion, bacon, mince ( a small packet ), a teaspoon tomato puree, half a bottle red wine, 200 ml chicken stock, cook for 1 and a half to 2 hours. Add mushrooms if you like them. Stir in large knob of butter at the end. Season to taste.

Everyone who's ever eaten it wants the recipe.

Note : No tomatoes......

oops forgot garlic goes in before bacon

I second the anchovies - I use them all the time in pasta sauces. Buy the fillets in garlic and herb olive oil and add to the pan first, breaking them up as the oil heats. Then add normal fat mince - veal mince is fantastic (Waitrose). I then add some finely chopped onion, a bit more fresh garlic, tinned tomatoes, a pinch of sugar, bay leaves, rosemary, thyme and oregano, tomato puree, salt and freshly ground pepper and, if I have any, a splash of red wine. Then cook for a long time. Incidentally, there was recently a story in the news about the real way to make spaghetti bolognese, or rather Ragu alla Bolognese, and it included milk and white wine link here I have yet to try it, but it does sound delish

..honey... harissa...ribena ...anchovies.

Think I might stick to the Dolmio

Simmer with beef bones, preferably roasted a bit first. Gives a wonderful mouth feel

Celery!!! No longer a fan of oxo far too salty I go for the better ones now.

I cook mine in the oven very low and with lid off that evaporates the water better.

I use my own beef which full fat, 21 day matured. Too lean no flavour. I do drain some off too much and it kills it.

Dont see the point in adding fresh herbs as this is a slow cook dish, great for adding at the end but really its extra expence.

Not a fan of the slow cooker I find the electric oven better and programmable. The major problem with a slow cooker if the continual condensation, the moisture cannot escape and keeps adding to the already watery stew.

Also I have recently given this a thought. I dont add too much water/stock as I also for the carrots/celery/peppers to break down so these already contain water.

All the things that are being suggested to add 'depth' actually contain high levels of natural glutamate. Aromat is ACE and delicious. Use it in place of salt. It is especially nice for perking up steamed vegetables.

I think it contains celery salt too.

cook one day, eat ( reheated) the next. it seems to gain something for being left to mature.

As an Italian I cook Ragu'
These are two of my 'cheats' for a flavoursome sauce.

1. blend equal quantities of celery and carrot and freeze in ice cubes trays for istant stock cubes.
2. cook plum tinned tomatoes (blended), with celery and carrot, in the oven until reduced (far nicer than any passata)

Thank you so much guys - loads to try here!

Hi! First off, all these messages about Worcester sauce and this and that is nonsense! The true Roman recipe had none of thes "modern" ingredients:) Your problem is method not the recipe! If you don't "build the flavour " you won't get flavour;) so start by browning meat in olive oil lightly salted! Let it caramelise. Next a cup of red or white wine, to deglaze the pan and scape up the fond(brown bits), I use red! Please lose the lean meat! Also add a bit of smoked bacon or real pancetta. Morrisons has it! Lean meat has no flavour! (This might be the biggest problem) next add finely chopped celery, onion, and carrots. Two tablespoons tomato paste double concentrate. Next add milk! Whole milk or it will curdle. Add a bay leaf and a teaspoon of nutmeg :) one or two cloves of garlic( I love garlic , so I double it) cover let it simmer for a few hours. 3 minimum, adding beef stock or water as it evaporates. Better if you make it the day before;) add fresh or dried herbs, salt and pepper, to taste.

Haven't read the whole thread but this umami paste is amazing for adding depth of flavour to things like spag bol. There's a tomato puree version as well.
www.ocado.com/webshop/product/Taste-No5-Umami-Paste/55262011?dnr=y

Chopped celery and use white wine, not red.

Cook slowly to reduce to tomatoey richness.

Can I add green bell pepper to my mince?

Chicken livers, plus mix of pork and beef mince. Or venison mince and bacon. Venison also good for curry.

Milk for the last 20-30 minutes, without a doubt.
Wine.
Brown the meat hard.
Pancetta, bacon, Parma ham knuckle - any salted, fatty pork really.
It's the long, slow cook that makes the biggest difference though.

Replace the red wine with Martini Rosso

Chicken livers. They sort of melt into it and give it good depth.