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750G Mince - Spag Bol
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When making Spag Bol with 750g of mince would you use, and how much, Mixed Herbs or use Basil, Oregano and Thyme, separately? TIA
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Spag bol is a Uk creation. However, for 750 grams of beef I would use a cup each of chopped onions carrots and celery fry till golden, add Meat,1 tablespoon of mixed Italian herbs, fresh garlic to taste -I personally would use abut 6 cloves but I love garlic. To this add two tins of chopped tomatoes, same quantity of beef stock and about 2 tablespoons of concentrated tomato paste. An Italian mama told me never to forget the teaspoon of sugar to sweeten the tomatoes.
Forget red wine -the Italians don't put that in ragu and never chocolate (?) or cinnamon (??)
Forget red wine -the Italians don't put that in ragu and never chocolate (?) or cinnamon (??)
There are many ‘authentic’ recipes out there, written by Italian cooks and chefs, some have red wine in, some don’t, some have milk in, some don’t.
Personally I like a good splash of red wine in mine, and really don’t like tinned tomatoes in it.
As I said previously, we all tweak recipes to suit our own tastes.
Personally I like a good splash of red wine in mine, and really don’t like tinned tomatoes in it.
As I said previously, we all tweak recipes to suit our own tastes.
2 Onions, softened only, in olive oil with 3 cloves of finely sliced garlic added for the last few minutes. Careful not to burn. Remove from heat and set aside. Mince into a large saucepan, mine is stainless steel and I use it for the onions also) turn up the heat and again stirring constantly so as not to burn brown off the mince and when it is all browned and separated so as not to form lumps add half a tube of tomato puree, add the set aside onions and garlic, and for that much mince, 3 X 500 g boxes of passata. Stir and add a little water if too solid. I now add fresh oregano from the garden and fresh basil leaves from a plant that is in a pot on the kitchen window sill. Dried basil and oregano will suffice but is not as tasty. I also season the onions with salt and black pepper and the mince at the time of cooking them off, but carefully, it is hard to take salt out but easy to add a bit. Then simmer for at least an hour on a very low heat, covered to stop splashes, and stirred regularly.
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