Cooking with Toasteh: Spag Bol with a kick

[toasteh]

Threw this together tonight, bit of an experiment but I'm pleased with how it turned out. Let me know if there's anything you'd change I know bolognese doesn't usually have this much veg but it helps it go further, always useful as a student

Ingredients:
3 smallish onions
half a red chilli
1 green chilli
3 garlic cloves
2 spring onions
1 large red bell pepper
1 large green bell pepper
1 large carrot
500g beef mince
Some quantity of salami slices (I used 3)
1 jar Dolmio bolognese sauce
1 can chopped tomatoes
Black pepper/herbs/chilli flakes/Tabasco/cheese to taste.

Saute the onion, chillis, garlic and spring onion. Add herbs/chilli flakes/Tabasco/black pepper to taste.

Add the peppers and carrot.

Brown mince in a separate pan. Instantly regret this decision when the pan's only just big enough.

Add the mince to the veg, juices and all. Throw the salami in too, and the jar of bolognese sauce. Realise that there's not enough sauce. Add a can of chopped tomato to the mix, after having a minor panic attack over the location of the can opener.

Simmer for as much time as you have, at least 25 minutes.

Busy yourself.

Cook some spaghetti to go with the sauce. If you need instructions for that, maybe this isn't for you.

Assemble, add cheese if desired.

Consume.

Bask in the smug glow of self-satisfaction.

 

[DirtyJester]

Proof is in the eating, though looks good

Next time brown your mince in the big pan first, then tip it out into a bowl to add later Oh and for a really rich tasty sauce...can't believe I'm sharing this...

...forget Dolmio, use Campbell's Condensed Tomato soup... yes you read that correctly

EDIT: Should add, once everything is combined into the pan I will pour in some boiling water... let simmer for a while and only add the Campbell's near the end.

 

[MofoKilla]

looks nice but i prefer more sauce.

will defo try this.

 

[Kanifee]

Dolmio, sacrilege and ice

Hope you enjoyed though mate, great effort.

 

[Crowort]

To me that is a normal amount of veg for a spag bol. My family always made it with a lot. Mostly onion, carrot and celery, but anything really. I make the tomato sauce myself but everything else is pretty much the same. To be fair I don't think there is anything wrong with a jar if you don't have time to cook the sauce out.

Browning the mince in the bigger pan then the veg after is how I do it too, good shout DJ.

 

[Dave]

My old Italian housemate told me that you requires two types of meat for it to be a proper bolognese - I always add in some bacon to give it a bit of saltiness and depth. I also use passata/chopped tomatoes and beef stock too instead of Dolmio sauce Looks good though!

Also I suppose "with a kick" depends on the person - when I do spag bol with 500g mince I put in 5 birdeye chilli peppers along with some Chinese pickled chilli peppers for heat! My mother-in-law is from Sichuan though, so my wife is OK with spicy food

 

[toasteh]

Two types of meat: mince and salami plus it has more of a kick than any other bolognese i've had, so i reckon it counts

 

[Dave]

Ah yes, missed that! Does the salami soften up a bit after being left on the hob for a while? Bacon is my go-to meat for putting in things

 

[toasteh]

yeah it does soften up, i threw it in the saucepan for a bit after browning the mince just to make sure

 

[Stan_Lite]

I used to use Dolmio all the time until I discovered how easy it is to make bolognese from scratch. I use the following recipe http://www.bbcgoodfood.com/recipes/12758/, varying the amount of chilli depending on what I fancy. Freezes well too.

Edit: Forgot to mention, I usually bung in some bacon or pancetta lardons and occasionally some mushrooms.

 

[monkentage]

Looks nice but more vegetables than mince isn't really bolognese.

I like a combination of beef, lamb, pancetta and liver and just a couple of bay leaves.

 

[Stan_Lite]

Looks nice but more vegetables than mince isn't really bolognese.

I like a combination of beef, lamb, pancetta and liver and just a couple of bay leaves.

If we're being picky, adding lamb or liver "isn't really bolognese" either. I'd say the OP's version is closer than yours. All he does is change the vegetables a bit, you've corrupted the heart of the dish - the meat.

 

[monkentage]

I didnt post the version I use just my prefered meat combo.


It's a meat not vegetable sauce and liver is definately an important component. I agree with the lamb instead of pork but I have seen it specified in a couple of recipes. But what meat is in it doesnt make it a bolognese, being a meat sauce does.

Anyway, I often enjoy sauces like the OPs and I'm not trying to denigrate his op. Or start a debate but might be a bit late for that.

 

[boxman2000]

Dolmio, sacrilege and ice

Hope you enjoyed though mate, great effort.

+1

 

[DirtyJester]

I also cut some bacon up into little pieces and fry it first, then remove and brown mince in same pan. I also add mushrooms to mine

 

[Stan_Lite]

It's a meat not vegetable sauce

That's absolutely correct; which makes it all the more important to get the meat component right. The vegetables are a secondary consideration.

liver is definately an important component.

According to whom? In the link below, there is no mention of liver.

agree with the lamb instead of pork but I have seen it specified in a couple of recipes. But what meat is in it doesnt make it a bolognese, being a meat sauce does.

Not according to 450 Italian chefs http://www.telegraph.co.uk/foodanddrink/foodanddrinknews/7017565/Italian-chefs-tell-world-how-to-make-correct-bolognese.html

, I often enjoy sauces like the OPs and I'm not trying to denigrate his op. Or start a debate but might be a bit late for that.

Correct

 

[Kanifee]

true Italian bolognese should consist of 50/50 ground beef and pork mince, pancetta or bacon diced and carrot, onion and celery diced; Stock, dry white wine with san marzano tomato for the liquid. salt and pepper to taste.

Parmigiano regiano cheese.

wide tagliatelle is a must for an authentic bolognese.


Not over soupy and pasta well mixed and coated, true bolognese is a far stretch form what we are used to in the uk. It is all cooked for enough time as the veg melts in to the sauce and the only pieces you will chew are the meat and pasta.

still not to detract from the op, great effort and always good to evoke debate

 

[randomshenans]

Always lardons in mine too. I like the flavour it brings. My future wife and myself fell out once over Dolmio sauce.

 

[Stan_Lite]

true Italian bolognese should consist of 50/50 ground beef and pork mince, pancetta or bacon diced and carrot, onion and celery diced; Stock, dry white wine with san marzano tomato for the liquid. salt and pepper to taste.

Parmigiano regiano cheese.

wide tagliatelle is a must for an authentic bolognese.


Not over soupy and pasta well mixed and coated, true bolognese is a far stretch form what we are used to in the uk. It is all cooked for enough time as the veg melts in to the sauce and the only pieces you will chew are the meat and pasta.

still not to detract from the op, great effort and always good to evoke debate

According to the article I linked to, true Bolognese should be beef only - no pork. The Wikipedia page says the original recipe was made with veal but that has changed to beef over the years.

Here's a quote from the Wikipedia article:

In 1982 the Italian Academy of Cuisine (Accademia Italiana della Cucina), an organization dedicated to preserving the culinary heritage of Italy, recorded and deposited a recipe for "classic Bolognese ragù" with the Bologna Chamber of Commerce (La Camera di Commercio di Bologna).[6][7][8] A version of the academy's recipe for American kitchens was also published.[2] The academy's recipe confines the ingredients to beef from the plate section (cartella di manzo), fresh, unsmoked pancetta (pancetta di maiale distesa), onions, carrot, celery, passata (or tomato purée), meat broth, dry wine (red or white, not sparkling), milk, salt and pepper. The option of adding a small amount of cream at the end of the preparation is recommended.

And here's a link to the recipe the "Accademia Italiana della Cucina" considers to be the classic Ragù Bolognese:

http://www.itchefs-gvci.com/index.php?option=com_content&view=article&id=587&Itemid=976

Enough pedantry.
If we're being picky, the above is classic bolognese but none of us actually make it like that (I certainly don't - sounds quite bland). I like mine with a bit of chilli and I don't put carrots in mine.

 

[TheDean]

I have always made mine with 50% beef and 50% pork mince, however, I would not hesitate to use lamb mince either. I always use finely diced carrots, celery, garlic & onion. I also, on occasion, will add some dried chilli, and...dare I say it, Tomato Ketchup for sweetness.

The key is the ingredients you use, and the simmering process to get the Ragu nice and thick.

I am not a stickler for tradition in this case, as ultimately, we will never be able to accurately recreate the recipe without the authentic Itallian ingredients.

Well done OP. You have done well. Brought discussion to the forum, and that's what it's all about. Ultimately, people will always have different ideas regarding specific 'classic' dishes, but as long as you enjoyed it, who gives a ****