Cooking Spag bol with skeeterpsa [with pics]

omnomnom, anytime people have "made" spag bol for me, the sauce is so bland and waterey. Though to be fair, all they really used was onions, garlic, tomatos and tomato pureé, and added cornflour to try thickening it up :S
Not sure I'd be patient enough to let it simmer for an hour ;)
 
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The recipe is lies! lol

ags (img pulled from google)
 
SkeeterPSA said:
That doesn't sound too nice tho. So didn't add it.
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Seriously, try it, even if you're not a fan of carrots/celery. A soffrito (diced onion/carrot/celery) is the base for a lot of italian cooking and it gives it a much richer flavour, and if you dice it finely you won't really know what you're eating ;)
 
Mark A said:
Looks nice. I make it similar but add some red wine, garlic, mushrooms, peppers, beef stock and a chilli for a bit of zing. Hmm maybe not so similar :D.
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red wine and beef stock :eek: stroganoff?

@ OP looks well yummy.

I add carrots as well for chuckiness (never blend anything) some mushies are nice as well button ones that almost disintegrate.

I leave the mince simmering for 1 hour with the sauce :D
 
It looks good but I also add carrot, fresh chilli, celery, tabasco, lime juice, brown sugar and a dash of Worcestershire sauce. Some peppers/capsicum take it further away from its roots but make it even nicer to eat :)
 
My friend made undoubtedly the best spaghetti bolognaise I have ever had in my life last week. There was something about it which made it taste spot on. The secret ingredient... chicken stock! I would never have thought to add chicken stock to this dish, but it really seemed to work. Does anybody else have any experience of this?
 
^ Chicken stock added to beef dishes and vice versa can work really well. Even the more slightly boring vegetable stock variant can add depth. You're right - it can make a huge difference.
 
Defo need's more "spag" in that :D

When I make mine I like plenty of garlic and a red chilli deseeded and chopped into it. A little cubed danish bacon. Some red wine vinager & a splash of lea and perrings. Also my secret ingredient is some finely grated nutmeg, works wonders.

I'm hungry now!
 
You don't need to pour boiling water over the pasta - you only need to do this with rice to remove excess starch!

Once your pasta is drained you need only add a glug of olive oil and mix it round before serving, or don't bother with the olive oil and serve right away. Assuming you've stirred your pasta during cooking, it won't stick.
 
insteresting bol.

did you not use any garlic? can't imagine there's a lot of flavour in there :/
also needs red wine
 
jamief said:
You don't need to pour boiling water over the pasta - you only need to do this with rice to remove excess starch!

Once your pasta is drained you need only add a glug of olive oil and mix it round before serving.
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It's not a bad idea though when you're keeping the pasta seperate to the sauce but i'd agree with adding the olive oil as well

SkeeterPSA said:
Another dish for my dinner from the left over sauce.
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Tell me that's not pre-grated parmesan :eek:
 
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