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Vic Gold Member Offline Australian Politics Posts: 8270 Melbourne Victoria Gender:	My Spag Bol Jan 5^th, 2023 at 2:19pm Just made this - it still has around 2 hours to go and has already been the recipient of a bottle and a 1/4 of good red! It does taste delicious though and there should be enough left over for lasagne later in the week https://www.bbcgoodfood.com/recipes/mutant-spaghetti-bolognese
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greggerypeccary Gold Member Offline Australian Politics Posts: 136342 Gender:	Re: My Spag Bol Reply #1 - Jan 5^th, 2023 at 2:21pm Mmmm, I love a good spag bol, with real Parmesan.
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Bobby. Gold Member Offline Australian Politics Posts: 102850 Melbourne Gender:	Re: My Spag Bol Reply #2 - Jan 5^th, 2023 at 2:26pm Looks good:
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greggerypeccary Gold Member Offline Australian Politics Posts: 136342 Gender:	Re: My Spag Bol Reply #3 - Jan 5^th, 2023 at 2:37pm Damn, I'm gonna have to have spag bol for dinner tonight now.
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John Smith Gold Member Offline Australian Politics Posts: 74217 Gender:	Re: My Spag Bol Reply #4 - Jan 5^th, 2023 at 5:11pm I prefer to use white wine for my spag bol. Makes for a more subtle tasting sauce.
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Sprintcyclist Gold Member Offline OzPolitic Posts: 40679 Gender:	Re: My Spag Bol Reply #5 - Jan 5^th, 2023 at 5:55pm Bobby. wrote on Jan 5^th, 2023 at 2:26pm: Looks good: [url]https://images.immediate.co.uk/production/volatile/sites/30/2020/08/M utant-Bolognese-f014695.jpg[/url] very good
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Bobby. Gold Member Offline Australian Politics Posts: 102850 Melbourne Gender:	Re: My Spag Bol Reply #6 - Jan 5^th, 2023 at 6:09pm Sprintcyclist wrote on Jan 5^th, 2023 at 5:55pm: Bobby. wrote on Jan 5^th, 2023 at 2:26pm: Looks good: [url]https://images.immediate.co.uk/production/volatile/sites/30/2020/08/M utant-Bolognese-f014695.jpg[/url] very good Italians make the nicest food - in many ways it's better than the French.
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Johnnie Gold Member Offline Australian Politics Posts: 12485 Gender:	Re: My Spag Bol Reply #7 - Jan 5^th, 2023 at 6:28pm There are a lot of ingredients in that Spag Bog.
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greggerypeccary

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Australian Politics

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Re: My Spag Bol
Reply #8 - Jan 5^th, 2023 at 6:30pm

Bobby. wrote on Jan 5^th, 2023 at 6:09pm:

Sprintcyclist wrote on Jan 5^th, 2023 at 5:55pm:

Bobby. wrote on Jan 5^th, 2023 at 2:26pm:

Looks good:

[url]https://images.immediate.co.uk/production/volatile/sites/30/2020/08/M
utant-Bolognese-f014695.jpg[/url]

very good

Italians make the nicest food -
in many ways it's better than the French.

They make great food (much better than the French).

But Austrians and Slovenians make even better food.

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Bobby.

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Melbourne
Gender: male

Re: My Spag Bol
Reply #9 - Jan 5^th, 2023 at 6:34pm

greggerypeccary wrote on Jan 5^th, 2023 at 6:30pm:

Bobby. wrote on Jan 5^th, 2023 at 6:09pm:

Sprintcyclist wrote on Jan 5^th, 2023 at 5:55pm:

Bobby. wrote on Jan 5^th, 2023 at 2:26pm:

Looks good:

[url]https://images.immediate.co.uk/production/volatile/sites/30/2020/08/M
utant-Bolognese-f014695.jpg[/url]

very good

Italians make the nicest food -
in many ways it's better than the French.

They make great food (much better than the French).

But Austrians and Slovenians make even better food.

I was in Paris many times and it was funny that so many
restaurants had mostly Italian style food.

Spaghetti Bolognese , Fettuccine - you name it.

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AusGeoff Gold Member Offline Sage of Gippsland Posts: 5999 Victoria Gender:	Re: My Spag Bol Reply #10 - Jan 5^th, 2023 at 6:34pm Johnnie wrote on Jan 5^th, 2023 at 6:28pm: There are a lot of ingredients in that Spag Bog. Agreed... looks like a lotta work for what should be a simple dish.
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Johnnie

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Re: My Spag Bol
Reply #11 - Jan 5^th, 2023 at 7:30pm

AusGeoff wrote on Jan 5^th, 2023 at 6:34pm:

Johnnie wrote on Jan 5^th, 2023 at 6:28pm:

There are a lot of ingredients in that Spag Bog.

Agreed... looks like a lotta work for what should be a simple dish. Wink

Here is a trusty proven quick fix Bog: cook mince and onioins, add any vegetable on hand and a can of tomatoes, season with salt and pepper, simmer for a while.

Cook spag until al dente mix and stir. Add grated cheese on top and serve with Grappa or VB.

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Bobby.

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Melbourne
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Re: My Spag Bol
Reply #12 - Jan 5^th, 2023 at 7:32pm

Johnnie wrote on Jan 5^th, 2023 at 7:30pm:

AusGeoff wrote on Jan 5^th, 2023 at 6:34pm:

Johnnie wrote on Jan 5^th, 2023 at 6:28pm:

There are a lot of ingredients in that Spag Bog.

Agreed... looks like a lotta work for what should be a simple dish. Wink

Here is a trusty proven quick fix Bog: cook mince and onioins, add any vegetable on hand and a can of tomatoes, season with salt and pepper, simmer for a while.

Cook spag until al dente mix and stir. Add grated cheese on top and serve with Grappa or VB.

VB ?

that's food heresy -
beer ruins the taste buds for that meal.

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Gordon

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Gordon
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Re: My Spag Bol
Reply #13 - Jan 5^th, 2023 at 7:53pm

Fixed

3 tbsp olive oil
10

2

garlic cloves, finely chopped
4

1

large white onions, finely chopped
1 whole hot red chilli, finely chopped
6

1

carrots, finely chopped
500g mixed mushrooms, (such as button, shitaake, portobello, porcini), finely chopped
750ml

tablespoon

red wine
6

1

rashers of thick cut, rindless bacon
500g beef mince
150g tomato purée
2 x 400g cans chopped tomatoes
120g chorizo, chopped
2 bay leaves
8 basil leaves
1 tbsp dried oregano
1 beef stock cube
1 tbsp brown sugar
1 tbsp English mustard
1 tbsp soy sauce
1 tbsp rice wine vinegar
1 tsp Worcestershire sauce
splash of milk
500g dried spaghetti
handful of grated parmesan, plus extra to serve (optional)
baguette, to serve (optional)

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greggerypeccary

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Australian Politics

Posts: 136342
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Re: My Spag Bol
Reply #14 - Jan 5^th, 2023 at 8:14pm

Bobby. wrote on Jan 5^th, 2023 at 6:34pm:

greggerypeccary wrote on Jan 5^th, 2023 at 6:30pm:

Bobby. wrote on Jan 5^th, 2023 at 6:09pm:

Sprintcyclist wrote on Jan 5^th, 2023 at 5:55pm:

Bobby. wrote on Jan 5^th, 2023 at 2:26pm:

Looks good:

[url]https://images.immediate.co.uk/production/volatile/sites/30/2020/08/M
utant-Bolognese-f014695.jpg[/url]

very good

Italians make the nicest food -
in many ways it's better than the French.

They make great food (much better than the French).

But Austrians and Slovenians make even better food.

I was in Paris many times and it was funny that so many
restaurants had mostly Italian style food.

Spaghetti Bolognese , Fettuccine - you name it.

I've only been once, and I dined in one of the most well-respected and most expensive restaurants there.

The food was fine, but nothing to write home about.

I had snails, which were a bit dry (and hard to get out of the shell).

The bread (and butter) was wonderful though.

The butter was a massive block, and the chef would expertly peel off scrolls as it was needed.

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