[KylieY]

Hi there

I was wondering how other people make their spag bol. I think I am a pretty good cook, but there are a few dishes that I find hard to master. I know spag bol is as easy as it gets, but for some reason, my spaghetti just doesn't cut it. I use beef mince, usually a jar of dolmio or five brothers, onion, garlic and red wine if I have any on hand but it never tastes awesome IYKWIM?

So, what's your recipe for a great spag bol?

Thanks in anticipation!

[Stellajoy]

Start with aromatics. Garlic, onion, celery, carrot. Dried herbs. Brown, add red wine and tomato paste. Reduce.

Brown mince, add diced tomatoes, fresh herbs.

Cook for however long.

Add more fresh herbs, maybe more fresh garlic.

[Stellajoy]

Start with aromatics. Garlic, onion, celery, carrot. Dried herbs. Brown, add red wine and tomato paste. Reduce.

Brown mince, add diced tomatoes, fresh herbs.

Cook for however long.

Add more fresh herbs, maybe more fresh garlic.

Start with aromatics. Garlic, onion, celery, carrot. Dried herbs. Brown, add red wine and tomato paste. Reduce.

Brown mince, add diced tomatoes, fresh herbs.

Cook for however long.

Add more fresh herbs, maybe more fresh garlic.

[Aquarium]

The secret ingredient is a tablespoon of Worcestershire sauce per person.

What's the issue with the spaghetti? How are you doing that?

[Giltine]

I have a tomato allergy, so mine is rather different, but I've been told it is awesome anyway. I make it two ways.

Packet/lazy way - Make beef mince up with Continental Rich Beefy Mince seasoning, doubling the water content and serve on spaghetti.

From scratch way - Cook up garlic, onion, carrots, celery. Add beef mince, beef or chicken stock and cook until meat is cooked. Then I make up a batch of gravy (from scratch or packet, depending what I have) which I also add garlic and onion to, as well as onion powder and chicken or beef powdered stock. I make it thicker than regular gravy, then add it to the veg and meat mix which thins it down. Then serve on spaghetti.

[glasnost]

secret ingredient: teaspoon of brown sugar- takes the acidity out of the tomatoes. Alsoa rasher or two of bacon/ham for extra flavour.

[la di dah]

I use jarred sauce too but I add more spices.

I use garlic powder, onion, black pepper, salt, oregano, and often but not always coriander leaves. I tend to choose between coriander and basil and alternate times because I make a tonne of pasta annually.

I'm not keen on adding red wine, I'd rather drink the wine. Spices/herbs are where its at.

I do salt the pasta water though I know its not the done thing anymore.

[Soprano-Cat]

Brown an onion.

Add mince, brown mince.

Add a tin of herb-enriched tomatoes, a good dollop of herb-enriched tomato paste, more dried herbs (or fresh if you're fancy), as much of a packet of min frozen vege as you feel necessary.

Splodge in some red wine if you've got it handy.

Simmer until thick.

[*LucyE*]

I do it something like the following. It's not authentic but I like it. I often will change it depending on what I actually have on hand though.

This Gourmet Traveller article is also interesting.

In a large Le Cruset pot, saute finely chopped onion until translucent. Then add finely diced celery and carrot. Fry off for a bit and then add finely sliced garlic. I then take it all out of the pan, and heat it up to brown off the meat.

I use a mixture of veal/beef mince and pork mince (roughly 60/40 ratio). I get the butcher to do a coarse mince for me so it has some texture to it.

Once the mince is all browned off and it isn't stewing, but dry and fragrant, I add the veggies back in and some tomato paste. Stir and cook it off a bit. Then I hit it with some wine. If I have a good red, I'll use that otherwise I usually have a dry unwooded chardonnay. Allow that to cook off and then add some tomatoes.

If I have some good fresh ones, I will add those - skinned, chopped and deseeded. Otherwise, I'll just use tins or bottles of sugo/passaata. Turn down the heat to a simmer and let that cook off for a bit and it is looking nicely melded. I then add some chicken stock or sometimes just water. Chuck in some herbs (usually parsely, thyme, oregano, basil and bay), leave the lid just ajar and let it simmer for a while until it is thick and smells delicious.

Somewhere in all that I would have added some salt and pepper too.

[Arls01]

I use half beef mince, half pork mince. It really makes a difference.