Dinner Tonight This B-Hol - To Get Sqad Etal Squawking.....

[DTCwordfan]

Not so much dinner but interested to see how you folk make your Spag Bol as many of us have as many variations as Paganini did on his 'Theme'.

For me, fry off on diced bacon and onion, then add garlic and cdiced carrots, then a little red pepper and diced mush. Add tommy paste and a tin of toms, herbs - today rosemary, lemon thyme and some dry fennel seeds, beef stock and a good slurp of Malbec and let simmer for an hour to ninety minutes.

To be served over fresh tagliatelle with grated parmesan, a job yet to do...and split the Bol for eats tonight and freeze the rest for another day.

[-SharonA-]

Same as you sans bacon & Carrots. Plenty of garlic, red wine & herbs.

[LadyCG]

I dry-fry the mince and drain off the juices / fat. I add onion, garlic and diced peppers, a good glass of red wine and Knorr beef stockpots. When the wine has reduced I add tom pureé and a large spoon of red pesto and half a square of dark chocolate and a tiny drizzle of thick balsamic. Into the mix goes tinned tomatoes, Paprika, cinnamon and marjoram and I also add one heaped spoon of Baxter's Caramelised Onion Chutney - which I do to all ragus, curries and stews - for that Umami effect.

I use the exact same recipe / method for lasagne.

[DTCwordfan]

interesting as to the choc addition - balsamic makes sense too and will add some to mine as its just settling into its nurdle. The stockpot I am trying for the first time as I found that I didn't have any homemade beef stock in my freezer.....

[Barmaid]

Im the same as Lady CG in cooking the meat off first and draining the fat. Then i stick it in a bowl and sprinkle over some Worcestershire sauce and some soy sauce.

The veg base varies depending on what I've got, but if poss I use the golden 3 (onions, carrots, celery), but that is subject to alteration.

Always a good slug of red.

I think the point of bolognaise is that you can really stick anything (within reason) in. I seem to think it is really a peasants dish with regional variations.

[LadyCG]

I have converted to using Turkey and pork mince now though as I think it tastes better than beef and it's healthier.

Yes, very much peasants' food and ideal for putting your own stamp on things.

[bednobs]

i always add grated carrots to mine

[LadyCG]

I grate carrots, parsnip and celeriac into cottage pie. The little one loves it fortunately.

[Atheist]

LCG; That's tagbol, not spagbol. :-)

[Atheist]

Sorry, LCG. My post was for DTC.

[pastafreak]

I started using Anna del Conte's classic ragu recipe many years ago. It has all the usual ingredients...mince, bacon, carrot/celery/onion...but also milk which adds to the richness of the sauce yet also mellows the flavours.

https://www.bbc.co.uk/food/recipes/rag_alla_bolognese_51842

[LadyCG]

Tag is tagliatelle and Spag is spaghetti, yes?

[LadyCG]

Right-u-are ;-)

[calmck]

Pasta sauce. Roast for about an hour, with olive oil, onions, garlic, courgette, carrots, black olives, cherry tomatoes, large tomatoes boiled and peeled, fresh oregano, jar of tomato sauce with basil, red and yellow peppers. Smush all together with mixer. Use or freeze.