tom_simes
Show Staff
Organiser: South Wales
Premium Member
Registered: 12th Jan 05
Location: Undy, Newport Drives: Skoda Octavia vRS estate
User status: Offline
|
Now its time for a lesson in how to cook Spaghetti Bolognese - I'm sure you will find differences in the way we all cook it, but this is my way.
Some people have mentioned garlic, but I don't like it so didn't use it.
Anyway, here goes:
First, you put the beef mince in the frying pan and begin to brown it over the heat:
When it looks like this, its ready for the next stage:
Drain the excess fat away (I used a teaspoon to scoop it all out):
Grab some spaghetti:
Put the spaghetti on to boil, and add your choice of sauce to the mince:
I also added a tin of tomatoes to make the food go a bit further, as well as add a bit more taste:
By now, your spaghetti should be boiling as shown, and your bolognese sauce should be simmering gently to heat it thoroughly:
Try the spaghetti to check it is cooked, being careful not to burn yourself. When it is, serve the dish:
And the end result! :
Thanks to the GTCG crew for helping me decide what to cook 
|
CorsaLad
Member
Registered: 25th Sep 01
User status: Offline
|
Hmm...not exactly making spagehtti bolognese is it...browning some mince and adding a sauce. Was hoping for something from scratch! Interesting all the same...i'll dig out my chilli recipe sometime ;-)
|
shawboy
Member
Registered: 1st Jul 02
Location: Wombwell, Barnsley
User status: Offline
|
you missed the mushrooms and hendersons relish.
|
Russ
Member
Registered: 14th Mar 04
Location: Armchair
User status: Offline
|
no tomatoes, no mushrooms, no carrots, no celery, no garlic, no onion, no olive oil in your spaghetti, no 7 hours of cooking the sauce.. (yes it takes a while).. you sir, didnt make spaghetti bolognese, you heated a jar of dolmio
|
tom_simes
Show Staff
Organiser: South Wales
Premium Member
Registered: 12th Jan 05
Location: Undy, Newport Drives: Skoda Octavia vRS estate
User status: Offline
|
Russ - it was Ragu.
I know its not proper spag bol, but thought it was worthy of a thread, just for a bit of fun. Anybody else got any recipes they are willing to share?
|
Russ
Member
Registered: 14th Mar 04
Location: Armchair
User status: Offline
|
ill make some carbonara for you Saturday, or some proper spaghetti bolognese if you like and see how its done.
|
tom_simes
Show Staff
Organiser: South Wales
Premium Member
Registered: 12th Jan 05
Location: Undy, Newport Drives: Skoda Octavia vRS estate
User status: Offline
|
Make me a proper spaghetti bolognese, I'm very interested
Don't bother with doing a carbonara for me, I hate cheese 
|
Russ
Member
Registered: 14th Mar 04
Location: Armchair
User status: Offline
|
quote:
Originally posted by tom_simes
Make me a proper spaghetti bolognese, I'm very interested
Don't bother with doing a carbonara for me, I hate cheese
poor sod. i will if i can be arsed, but going on holiday wednesday so got shit to do this weekend.
|
tom_simes
Show Staff
Organiser: South Wales
Premium Member
Registered: 12th Jan 05
Location: Undy, Newport Drives: Skoda Octavia vRS estate
User status: Offline
|
Ok Russ, no rush as I am going home from Uni on Monday so probably won't really be bothering cooking when I'm not in Swansea, my mum will probably do it!
|
Whittie
Member
Registered: 11th Aug 06
Location: North Wales Drives: BMW, Corsa & Fiat
User status: Offline
|
Garlic & cheese needed too. Disappointed.
|
tom_simes
Show Staff
Organiser: South Wales
Premium Member
Registered: 12th Jan 05
Location: Undy, Newport Drives: Skoda Octavia vRS estate
User status: Offline
|
quote:
Originally posted by Whittie
Garlic & cheese needed too. Disappointed.
|
p4uls corsa
Member
Registered: 2nd May 05
Location: BRADFORD
User status: Offline
|
quote:
Originally posted by Russ
ill make some carbonara for you Saturday, or some proper spaghetti bolognese if you like and see how its done.
i would be intrested in seeing how the carbonara is made
|
Ally
Member
Registered: 2nd Jul 03
Location: Pontypool Drives: a Skoda
User status: Offline
|
Mince, browned, add a jar of low fat dolmio, followed by a punnett of chopped mushrooms, onions and a glove of garlic
with fusili pasta, not spagetti!
I make meatballs from scratch, low fat and YUM
400g lamb mince
30g fresh breadcrumbs
1 small onion, chopped finely
1 clove of garlic, chopped finely - I chop the garlic and onion together in the food processor
¼ teaspoon red chilli flakes
1 teaspoon dried oregano
1 teaspoon dried basil
a good grating of parmesan (I'd say approx 15g) - optional
1 medium egg, beaten
olive oil as needed
300ml good quality tomato juice (I like Libby's)
400g tin chopped tomatoes
1 beef stock cube
small handful fresh basil
salt and pepper
In a large bowl, squidge together the mince, onion, garlic, herbs, parmesan, lots of salt and pepper and the egg. When well combined, gradually squidge in the breadcrumbs until you have a firm, yet moist mixture that can be easily rolled into balls. Dip your hands into a bowl of cold water and start rolling the mix into balls - re-dip your hands if the mixture starts to stick. I usually get about 20 meatballs out of this. They're roughly an inch in diameter. Place the meatballs on a platter and chill until needed. At a pinch, you can bung them in the freezer for 5-10 minutes if you need them in a hurry.
Heat a couple of tablespoons of olive oil in a large frying pan over a medium heat. If your mince was quite fatty then you can probably get away with dryfrying the meatballs. Fry the meatballs until browned on all sides. This is easiest if the pan is uncrowded and the meatballs are well chilled. If they're not chilled then they will break up very easily and while it still tastes good, it spoils the overall look of the dish. I use a wooden spoon and palette knife to turn the meatballs without breaking them. Pour off the excess oil and dispose of safely - NOT down the sink!!
Once all the meatballs are browned, pour over the tomato juice and chopped tomatoes. Crumble the stock cube over and add salt and pepper. Give it a gentle stir and leave to simmer uncovered for 30-35 minutes. By this time, the sauce should be thick and sweet. Adjust the seasoning if necessary and serve over fresh pasta.
Alternatively, you can griddle some onion and peppers and make meatball subs! Just stuff a long bread with some griddled veg, meatballs and sauce and as much mozzarella as you want and flash under the grill to get the mozzarella really melty. Absolutely divine!
mmmmhmhmhmhmmm
|
Jules
Member
Registered: 26th Nov 04
Location: Ipswich, Suffolk Status: Happy
User status: Offline
|
Last night I had chicken in a lemon and ginger sauce with garlic, water chesnuts and bamboo shoots with pilau rice and peas and tonight I had jacket potatoes drizzled with chilli and garlic oil with surimi and mixed salad topped with fresh lemon juice.
Batchelor living is much more than take aways, microwave meals and domino's pizza on speed dial for me!
Lemon chicken and rice:
Jacket spuds and surimi:
|
Ally
Member
Registered: 2nd Jul 03
Location: Pontypool Drives: a Skoda
User status: Offline
|
Last night i cooked us chilli and tatersss
|
jay kay
Member
Registered: 22nd Jan 06
Location: West Midlands
User status: Offline
|
is surimi not tasteless ?
|
Fee
Member
Registered: 16th Nov 05
Location: With AK
User status: Offline
|
pie...mmmm
|
tom_simes
Show Staff
Organiser: South Wales
Premium Member
Registered: 12th Jan 05
Location: Undy, Newport Drives: Skoda Octavia vRS estate
User status: Offline
|
Thats a good pie Fee!
What's in it?
|
Jules
Member
Registered: 26th Nov 04
Location: Ipswich, Suffolk Status: Happy
User status: Offline
|
quote:
Originally posted by jay kay
is surimi not tasteless ?
I don't think it is - it does have a taste but it's not that strong which is why I add some flavours like the lemon juice and chilli and garlic oil 
[Edited on 22-03-2007 by Jules]
|
Fee
Member
Registered: 16th Nov 05
Location: With AK
User status: Offline
|
steak or chicken....I can't remember
I make so many of them! I love pies!
|
Tom
Member
Registered: 3rd Apr 02
Location: Wirral, Merseyside
User status: Offline
|
That bolognese is well funny, sounds like my recipe I put up for someone (one stage was 'place uncles bens rice into microwave ) 
I can make a mean chilli, I think I might do one of these.... it's a good idea with the pics at every stage, people can get confused easily I find
|
topshot_2k
Banned
Registered: 1st Dec 03
Location: Northampton Drives: Pug GTi-6
User status: Offline
|
quote:
Originally posted by Jules
Last night I had chicken in a lemon and ginger sauce with garlic, water chesnuts and bamboo shoots with pilau rice and peas and tonight I had jacket potatoes drizzled with chilli and garlic oil with surimi and mixed salad topped with fresh lemon juice.
Batchelor living is much more than take aways, microwave meals and domino's pizza on speed dial for me!
Lemon chicken and rice:
Jacket spuds and surimi:
how the fook can you eat off square plates? desnt everything fall off the edge
|
Jules
Member
Registered: 26th Nov 04
Location: Ipswich, Suffolk Status: Happy
User status: Offline
|
They curve up at the corners, I'll take a pic of one in a profile view another time
|
Cosmo
Member
Registered: 29th Mar 01
Location: Im the real one!
User status: Offline
|
quote:
Originally posted by topshot_2k
how the fook can you eat off square plates? desnt everything fall off the edge
why would they fall off square plates and not round? 
Being a southener I thought you'd be well into this square plate malarky!!
|
topshot_2k
Banned
Registered: 1st Dec 03
Location: Northampton Drives: Pug GTi-6
User status: Offline
|
quote:
Originally posted by Cosmo
quote:
Originally posted by topshot_2k
how the fook can you eat off square plates? desnt everything fall off the edge
why would they fall off square plates and not round?
Being a southener I thought you'd be well into this square plate malarky!!
mine are round and about 12mm deep all round, the middle of the sides look flat on them square ones.
would be no good, for me with half a pint of gravy
Cosmo im from the midlands
|
