| The only thing I regret about cooking a spag bol is the smell it leaves in the house for days on end and the smell of garlic/onion on my fingers. No matter how many times I wash them it always takes a day or two to dissappear. I need one of those metal soapbar things. |
All Hail the Mighty Spaghetti Bolognese • Page 5
-
kingnothing12 834 posts
Seen 2 days ago
Registered 14 years ago -
Armoured_Bear 31,233 posts
Seen 2 days ago
Registered 10 years agoI probably chop garlic and onion several times a week without that issue.
What are you doing I wonder ?
Are you employing euphemisms? -
President_Weasel 12,355 posts
Seen 2 weeks ago
Registered 17 years agoPerhaps some people's fingers are less absorbent of essential oils, or else they're more sensitive to the smell? I tend to have 'garlic finger' (not a euphemism) for a day or two after cooking; something that helps is to get a handful of salt and "wash" with it, before washing with soap and water. -
Khanivor 44,800 posts
Seen 2 days ago
Registered 20 years agoThe most important thing about a good sauce is to cook it and then let it sit over night and then reheat and eat the following day. -
Khanivor wrote:
this but put in fresh chilli's
The most important thing about a good sauce is to cook it and then let it sit over night and then reheat and eat the following day.
Honestly it adds so much flavour -
President_Weasel 12,355 posts
Seen 2 weeks ago
Registered 17 years ago
Fuck celery, so this one is a bit heavy on the carrot to compensate. Bacon, butter, onion, grated carrots
Beef added and browned, ready to put the milk in
mild added and nutmeg grated over
Now to simmer for half an hour -
President_Weasel 12,355 posts
Seen 2 weeks ago
Registered 17 years ago
add the wine (white wine, by the way) and tomatoes and stir well
then it goes in a low oven for at least three hours, pref four (actually I've got something at 8 tonight, so it's going in the oven for two hours, then I'm going to eat a bowlful, then the rest is going to cook for another hour). -
THFourteen 54,987 posts
Seen 4 hours ago
Registered 16 years agorivuzu wrote:
Horp.
Spagbol tarts. All of you. And not one mention of dark chocolate/cocoa being used.
Disgraceful behavior. -
elstoof 28,125 posts
Seen 47 minutes ago
Registered 16 years agoI've a sudden feeling of respect for professional food photographers. -
President_Weasel 12,355 posts
Seen 2 weeks ago
Registered 17 years agoelstoof wrote:
Yeah the colour balance isnt too good on this old HTC phone, and the steam doesnt help. Ah well.
I've a sudden feeling of respect for professional food photographers.
Make your own and take better pics? -
jellyBelly 585 posts
Seen 4 years ago
Registered 15 years agoChillies and lots of Parmesan , plus mushrooms and carrots and lots of fresh parsley
Edited by jellyBelly at 19:23:00 08-08-2014 -
President_Weasel 12,355 posts
Seen 2 weeks ago
Registered 17 years ago
Could definitely do with another hour or two in the oven to cook a bit more of the liquid off, which it's getting even as we speak. Tastes pretty damn good though; it's a lot more subtle than I'm used to from a spag bol. -
President_Weasel 12,355 posts
Seen 2 weeks ago
Registered 17 years agoSee previous posts, spaghetti's the last thing you want with it. -
Tonka 31,979 posts
Seen 5 hours ago
Registered 18 years ago@President_Weasel that looks delicious. Now I'm hungry... And it was supposed to be my snack free evening. -
Silv37rr 23 posts
Seen 2 months ago
Registered 9 years agoI just had my favourite variation: can of tuna fish, chopped red onion (raw), half a can of Heinz Baked Beanz, bolognese sauce plus a squirt of tomato ketchup - throw all this in the pan with some tagliatelle you've already cooked and drained, simmer on a low heat for a few mins until piping hot... technically it's more of a tuna bake, but I'm a pasta fiend and felt the need to pass on this recipe. Simple yet one of the best things I've ever tasted. -
I love that spag bol is something everyone makes differently, like chilli con carne, but you're all sick in the head. -
Khanivor 44,800 posts
Seen 2 days ago
Registered 20 years agoWhen I was a nipper I lived in Libya. Our closest family friends were two Italian families. Spent lots of time eating round at theirs and then over the next decade or so lots of time visiting Italy. My mum got really into Italian cooking, going so far as to make her own pasta. For a while till she realised she wasn't that determined to be authentic.
Never had carrots and celery in a tomato sauce on pasta.
The best stuff tends to be the simplest. Onions, garlic, olive oil, basil and tomatoes.
Something that is very good and super easy to make - can't remember what it's called - is to quickly fry a few rashers of bacon with a little seasoning. Take them out and cut them into short strips, back in the pan, then crack an egg or two in there and scramble it all up. Then mix it in with some already cooked pasta. If the pasta is fresh and hot enough you can blend the eggs and bacon together in its pot. -
X201 22,150 posts
Seen 5 hours ago
Registered 16 years agoThe usual ingredients except...
Lamb instead of beef.
/coat -
@Khanivor sounds like carbonara? Dunno if you have to put cheese in for it to be carbonara, but I love it with just eggs and some sort of bacon-y meat. -
Carbonara does not have cheese nor cream in it. -
President_Weasel 12,355 posts
Seen 2 weeks ago
Registered 17 years agocarbonara does too have cream -
ROUND TWO -
My grandfather was killed by a carbonara you inconsiderate fucks. -
President_Weasel 12,355 posts
Seen 2 weeks ago
Registered 17 years agoActually to be fair I'm pretty sure traditional carbonara has eggs and cheese and no cream -
ozthegweat 2,977 posts
Seen 2 hours ago
Registered 10 years agokingnothing12 wrote:
I use lemon juice concentrate to wash my hands after handling onions or garlic. Gets rid of the smell on your hands.
The only thing I regret about cooking a spag bol is the smell it leaves in the house for days on end and the smell of garlic/onion on my fingers. No matter how many times I wash them it always takes a day or two to dissappear. I need one of those metal soapbar things. -
mal 29,326 posts
Seen 3 years ago
Registered 20 years agoI don't actually like beef, so I normally make my spag bol with lamb mince. Last batch was made with pork mince, as that was all they had in the shop, and that turned out a lot better than I was expecting. -
President_Weasel 12,355 posts
Seen 2 weeks ago
Registered 17 years agoI'm hoping for more people's spag bol reports over the weekend, before we start wandering off into carbonara territory (for the record, always liked it, never made it, so I'm going to find a recipe and give it a go sometime).
The bolognese recipe I used was from http://www.theguardian.com/lifeandstyle/wordofmouth/2010/nov/25/how-to-make-perfect-bolognese but with a couple of major changes - no celery, and no chicken livers.
Chicken livers would have made it a bit richer I reckon, but it was still really good without - I reckon the milk did actually help cut the acidity, and I ended up with something that was more subtle than what I usually make while still being very tasty indeed. I think I'll be putting milk in bolognese from now on, even if I'm making ones with red wine, peppers, bit of chili or paprika etc. I also think I'll make this recipe again with the chicken livers in at some point.
I've got a third of the sauce in the freezer and a third in the fridge for tonight, I'll probably have it with gnocchi as I bloody love those little potatoey buggers. -
Finely diced onions x 2
2 thinly sliced cloves of garlic
Pinch of salt and drop of vinegar
Fry them off, don't let them caramelise
Add about a tablespoon of tomato puree
2 chopped tomatoes
Add 1 glass of Italian red wine
Reduce down a little
Add 1 tin of chopped tomatoes and leave to dinner for 10 minutes or until it's slightly thick
Add about 100g of beef mince, pork or turkey is fine
Turn the heat of immediately and leave to stand for minimum of 30 minutes, check seasoning. Heat just before serving.
Serve with whatever pasta you want, spaghetti is pretty much the worst choice.
Never add cream to a carbonara unless you're a student or lazy.
Edited by Aargh, at 09:25:48 09-08-2014
Sometimes posts may contain links to online retail stores. If you click on one and make a purchase we may receive a small commission. For more information, go here.
