An awesome Spag Bol

[Fu Manchu]

I also watched old mate, Nats Nat.
He threw a curve ball. A cup of milk.

Now. I have to be careful but my wife does the spaghetti in the thermo mix. It’s average. There is no room for comment. It will be hell fire if so much as one person says something.

I added a dash of cream (tbl spoon) to what I had to reheat earlier and bugger me. It made a huge difference. What the hell?

Capsicum?
Mushroom?
Carrot?

Prefer to use actual tomatoes than jar sauce.

It will be the low slow cook. Maybe most of the day. Wine. Some in the food too.

Could maybe call it Bolognaise d’Commodore.

 

[vc commodore]

Mushroom and carrot in the mix does sound good...

 

[chrisp]

I also watched old mate, Nats Nat.
He threw a curve ball. A cup of milk.

The milk trick also features in that recipe I posted. Along with slow-cooking, celery is apparently important too. Interestingly, that recipe doesn’t use tomato paste at all.

I’m not totally convinced by the milk trick myself, but I am convinced by the slow cooking and using celery.

That recipe I posted makes a wonderful meat sauce for use in a lasagna.

 

[Deuce]

Yes bacon, old smoky or streaky bacon (but then bacon makes everything better)

Yeah I agree.

Butter in the pan, rashers of streaky bacon, just charring on both sides.
2 toast down. Popped early (so mostly just warmed bread to be honest).
Butter the bread (and I mean real butter. The salted block for cooking type).
Salt the toast bread.
But a nice amount of bacon on (2-3 rashers), and then double it.

I hope you did plenty of butter on the toast.
I hope you sliced it with the cheese slicer (thin side of course).

And that my friend is my personal favourite spag Bol recipe.
It makes me happy every time.

 

[losh1971]

Yeah I agree.

Butter in the pan, rashers of streaky bacon, just charring on both sides.
2 toast down. Popped early (so mostly just warmed bread to be honest).
Butter the bread (and I mean real butter. The salted block for cooking type).
Salt the toast bread.
But a nice amount of bacon on (2-3 rashers), and then double it.

I hope you did plenty of butter on the toast.
I hope you sliced it with the cheese slicer (thin side of course).

And that my friend is my personal favourite spag Bol recipe.
It makes me happy every time.

Egg and bacon roll, could go one of those right now.

 

[MrBags]

Thick slices of hot salami replaces bacon in mine. *chefs kiss*

 

[losh1971]

Thick slices of hot salami replaces bacon in mine. *chefs kiss*

Wife puts sausage (kabana maybe?) in her potato salad and it goes off, tastes great.

 

[Immortality]

I'm seeing a theme here and it goes something like, everything is better with some meat or sausage

Egg and bacon roll, could go one of those right now.

Bit of a segway, just had eggs, chips and some steak followed with a garlic bread chaser!

We did a spag bol last week.

 

[Fu Manchu]

The milk trick also features in that recipe I posted. Along with slow-cooking, celery is apparently important too. Interestingly, that recipe doesn’t use tomato paste at all.

I’m not totally convinced by the milk trick myself, but I am convinced by the slow cooking and using celery.

That recipe I posted makes a wonderful meat sauce for use in a lasagna.

What?
*re-reads again.

 

[greenacc]

I added a dash of cream (tbl spoon) to what I had to reheat earlier and bugger me. It made a huge difference. What the hell?

Capsicum?
Mushroom?
Carrot?

Prefer to use actual tomatoes than jar sauce.

It will be the low slow cook. Maybe most of the day. Wine. Some in the food too.

Could maybe call it Bolognaise d’Commodore.

Onion, mince, Capsicum, mushroom, carrot and with beans or broccoli. Just make sure the pot is big enough. 2 cans Aussie tomatoes ( not bottled sauce). Almost every bottle sauce brand and canned soup brand I've ever tried have a chemical taste that tastes like **** too me. Bacon No, even more chemicals in that stuff.
Then put a big dollop of Greek yogurt on top when you serve it and eat!