Always liked mine 'Arabiata' (hot) so used shed loads of garlic and red chilli's in two tins of Lidl tomatoes with finely chopped red onion . Olive oil, herbs, beef stock and reduce down to half.
Chopped onion and garlic fried in olive oil, half minced beef half minced pork, brown well and add passatta, cook for 1 hour low with the lid on. Super simple. I like linguine instead of spaghetti.
No mate, has to be microwave packets. A bit of Uncle Bens is what you need. (other brands are available!)
Fry lardons in a little olive oil to start with, then it's chopped onion, garlic and finely diced carrot. Soften them down then add the beef mince. Brown that then add tin of tomatoes, one full tin of water and bring to simmer. Tea spoon of marmite, tea spoon tomato puree, hand full of sliced mushrooms and one bay leaf and simmer for two hours or until at proper consistency. Add some chopped herbs; oregano and thyme, at the end and serve on spaghetti with grated parmesan on top.
Similar to mine that. Though rarely waster bacon in it. Also I grate the carrot. Add the purée and herbs when frying the onions and garlic. Then add tin of chopped and pasata. Also rarely have Parmesan in the house so grated cheddar will do for me. I am also like a child and like pasta shells. Spaghetti gets on my nerves.
We aren’t all skilled enough to pile 40 sausages and hash browns into a swamp of gravy and spam mate.
Yeah, cheddar is the default cheese thinking about it, it's always in the fridge. If parmesan is there I'll have that though. The Mrs uses squash instead of carrots. That's also really good.
Carrots, squash and marmite (I love marmite) don't belong anywhere near a spag bol. What the **** is wrong with you people? Why not go all Gonzo and stick some muthafuckin coconut cream in it?
Brown lean beef mince with an oxo cube and chopped onion. Add chopped mushroom, chopped pepper, lardons, thinly cubed chorizo, mixture of italian herbs, half a bottle of red wine, chopped tomatos, chilli flakes. Cover and let simmer at low heat for 1.5-2 hours or until it has reduced enough. Don't think it is really a traditional bolognaise but tastes ****ing good
I'm waiting for Ginge's critique thanks. He spent a few years training in the back streets of Bologna at Salvatore's
I think you'll find carrott most definitely is in a traditional Italian bolognese sauce. As is celery, if it's a ragu base sauce to start with. I'll give you marmite though. The italians probably do not use this.
Sounds great, but i refuse to waste half a bottle of wine. I also go with the grated cheddar... The marmite thing, i've never heard of, but the oxo cube sounds good. Some interesting twists so far..like them.
