Omega Owners Forum
Chat Area => General Discussion Area => Topic started by: Mr Skrunts on 23 March 2011, 22:37:17
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Rather than just put a basic one together I would like to get back into cooking again.
My Ex, Her Father was Italian and cooked the best pag bol I have ever tasted in my life,
My Ex used to mix a combination of herbs up and I used to simmer a couple of large tins of tomatoe puree and boil the mince to get rid of the fat (as we were healthy eathers then) then used to stir fry come onions and add the mince plus mushrooms etc.
Then all into the main pan to simmer whilst the pasta was cooking.
In with herbs into the sauce and then in the last minute went in the freshly crushed garlic. All then mixed together and served shortly after with some freshly grated palmasen cheese.
1st attempt we used 1 garkic clove, then 3 then the full bulb.
After a bit of practice we actually preffered 7 whole garlic bulbs in it but that was for a kilo of spagehetti.
So how do you cook yours. ::) :y
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butter,tomato sauce ( and sometimes yellow cheese)
no garlic and onion unless minced meat is used which I rarely prefer..
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Dalmino's extra mushroom.... :y :y A bit too tomato flavour for me to be honest.. ::)
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lightly fried onions, mince meat, tomatos, herbs ,salt and black pepper, dash or 2 of Worcestershire sauce, 1 small carrot well diced, garlic (depending on who is eating 1-2 cloves)
cook it all up leave to simmer for about 20-30 mins then let it stand for about an hour to let the flavours blend then cook spaghetti and heat up the bolognase :y
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Surprising how nice it is with carrots (and peas) in it. :y
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well i start by sweating down onions adding a little salt to them to pull the flavour out and water which also helps them not to brown i then brown mince in a seperate pan whilst doing that i blast the onions up to hot whilst adding a bit of puree (not too much as tomatoes are to come!) i brown the paste off till it's pretty much sticking to the base of the pan but not burning i then add white(yes white) wine in to loosen everything up at this point i'll add my hard herbs into the mix so a good bit of rosemary a bit of thyme(not too much thyme can over power!)a pair of bay and my garlic (adding garlic at the sweating of the onion stage can cause biterness!)now i put the fried cookmed mince in (by frying most of the fat and water is released or evaporated and you're left with the goodness and a shorter cooking time) i then add my canned tomatoes personally i like the whole peeled but thats preference i also add minimúm one tin full of water at this stage also as this should cook for a while so it needs it, i then bring it to the boil and then turn it back to simmer, at this point i give a small taste test to see what flavours are pronounced and if something is not to my liking i adjust, the flavours will become more rounded with cooking but i like to think on the first boil what is present (not including bay ofcourse!) will be an overview of the end result, i cook my bolognase for atleast 1 hr at this stage then i test the meat that it's cooked down enough that it's tenderand when all is good i will add my soft herbs (adding soft herbs at the start of what is basically a stew will result in bitterness) so in goes the basil and the origano (beware origano can also over power a dish!) i then add my salt to bring out the flavours and a little pepper to give it all a bit of staying power and then adjust the acidity of the tomatoes with a little sugar (this is where i believe the jars fall down! too acidic) that for me is a bolognise suce but of couse if you want to add root vegetables to the mix (which in my opinion gives extra flavour but not traditional)you would sweat these off with the onions adding a little more salt to pull the flavour out of them,
sorry for the long winded post but it's just what i do!
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lightly fried onions, mince meat, tomatos, herbs ,salt and black pepper, dash or 2 of Worcestershire sauce, 1 small carrot well diced, garlic (depending on who is eating 1-2 cloves)
cook it all up leave to simmer for about 20-30 mins then let it stand for about an hour to let the flavours blend then cook spaghetti and heat up the bolognase :y
interesting .. when I read and imagine this, I feel hungry again ;D :-[
now I call wife and I said I want that for night time ;D ;D ;D
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Cook some spaghetti. Open a tin of bolognese sauce and heat it. Pour the sauce over the spaghetti. Delicious.
If you want to be adventurous, lob a lump of cheeses on top.
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Cook some spaghetti. Open a tin of bolognese sauce and heat it. Pour the sauce over the spaghetti. Delicious.
If you want to be adventurous, lob a lump of cheeses on top.
Dickhead!!!! ::)
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Cook some spaghetti. Open a tin of bolognese sauce and heat it. Pour the sauce over the spaghetti. Delicious.
If you want to be adventurous, lob a lump of cheeses on top.
Dickhead!!!! ::)
Remember to put it on a plate and you must also use a fork..... :y
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Cook some spaghetti. Open a tin of bolognese sauce and heat it. Pour the sauce over the spaghetti. Delicious.
If you want to be adventurous, lob a lump of cheeses on top.
Dickhead!!!! ::)
Who are you calling dickhead yer fat bastaad.
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Evening Pip.
Sweat off the onions on a low heat, Add garlic leave for just a minute or two then add the mince & turn heat up a tad till cooked, season with milled black pepper & sea/rock salt, mixed herbs, an extra pinch of Oregano & a squirt of tomato puree, (gives the sauce some bulk) then a tin of tomatoes. As the tomatoes are cooking in add a few sliced mushrooms as they will cook in the sauce. As with any dish taste as you go. I sometimes add a beef oxo cube. If you have no real parmesan grate fresh cheddar instead the dried stuff.
Garlic bread is a good accompaniment, you can make it yourself with a french stick but the ready made ones are ok & if your fancy a change from pasta or spaghetti pour it over a jacket spud!
To everyone reading Dolmio sauces are full of sh*t additives, calories & are made in Holland. They have a horrible vinegary taste & i'd place money on the fact Italian folk NEVER have a Dolmio day!
AVOID at all costs. Processed crap that should be outlawed! >:(
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Cook some spaghetti. Open a tin of bolognese sauce and heat it. Pour the sauce over the spaghetti. Delicious.
If you want to be adventurous, lob a lump of cheeses on top.
Dickhead!!!! ::)
Who are you calling dickhead yer fat bastaad.
Tha!
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Cook some spaghetti. Open a tin of bolognese sauce and heat it. Pour the sauce over the spaghetti. Delicious.
If you want to be adventurous, lob a lump of cheeses on top.
Dickhead!!!! ::)
Who are you calling dickhead yer fat bastaad.
Tha!
That's ok then. But I agree with you about dolmio, asda's own brand is much nicer and cheaper too. :y
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we always use fresh ingredients for the sauce
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we always use fresh ingredients for the sauce
My point exactly!!!! :y 8-)
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we always use fresh ingredients for the sauce
My point exactly!!!! :y 8-)
A lot of people don't have the time.
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we always use fresh ingredients for the sauce
My point exactly!!!! :y 8-)
A lot of people don't have the time.
Fair go Steve but in all honesty how long does it take to dice an onion & open a tin of tommies?
At least you know what you're eating & it tastes better.
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remember the fork :y
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I made this the other day, Ginos a idiot but this was frickin marvellous!!
http://www.mirror.co.uk/celebs/news/2011/03/18/red-nose-day-recipe-from-gino-d-acampo-timballo-alla-torrese-115875-22998550/
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I made this the other day, Ginos a superstar but this was frickin marvellous!!
http://www.mirror.co.uk/celebs/news/2011/03/18/red-nose-day-recipe-from-gino-d-acampo-timballo-alla-torrese-115875-22998550/
I hope you remembered to pass the recipe on to all the fellas down the pub. ::)
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How to make Spag Bol ?
Afaik - woman goes in that little room with all the cupboards in. Quite a bit of noise and some nice smells eminate from the room for about an hour.
Women reappears with plates of lovely spag bol and a cold beer. :y :-/
Thats me eating microwaveable crap for the next week or two. ::) :D ;D ;D
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Re: Decided to Cook - Spag Bol Recipe req?
Reply #18 - Today at 19:44 remember the fork
;D ;D ;D ;D ;D