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Chef Peter Evans says his mum makes the best spag bol.
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Large tin is that the big 800 ml or the 425
I cooked this for my family this week and they loved it! I have never made Spaghetti Bolognese before and I'll definitely be using this over and over, it's fantastic :) Thanks Peter!
is a very similar recipe to the one I have made for years, through trial & error. I add a little bbq sauce into the mix & also like to throw some sliced mushrooms & sliced black olives in as well.
This may not be an authentic european recipe but my family loved this sauce. It will be a regular in our house.
What the.... Ok term of endearment to Mum, result - it goes totally against your common sense and normally superbly authentic ingredients and style. Peter, you are an amazing Chef but this endorsed recipe just shocked me. No, No's tomato soup &$@"!?, worse tomato sauce, stock, chilly sauce and only 1 garlic clove AND no basil. The cooking method is all wrong. Cook the beef separately and drain off fat - yes even with gourmet mince. End of story - the processed substitutes used by Mum are trying to make up for the lack of authentic ingredients. Simple, use tomatoes, tomato paste no less than 8 cloves of garlic a whole big onion, even ad Tom purée and 2 cups of full cab sav, spices are super imp. Oregano, basil, cracked pepper at minimum, cloves, nutmeg, star anise, turmeric and cayenne better. Cooked longèr -the most gorgeous. Absolutely no carrot, celery etc,
., cooks who do this have no idea what the real dish requires and are trying to improve their yuk ingred. Into something better.
ididnt have eniough mince so added 6 onions instead its really good :)
Any suggestions as to what to use, should I omit the red wine? I really want to make this - I think my kids and hubby will love it - but we are not wine drinkers and therefore just don't have any in the house. Would it make much difference in taste if I were to leave the wine out?
The alcohol evaporates during cooking, due to heat, leaving the great taste. Simmer for longer and and even better taste. Leave overnight in fridge = even better marinade of ingred. Enjoy.
Ruuso I agree with you!!
No european would include tin soup, and we'd use fresh basil, parsley, fresh baby tomatoes and mushrooms too..sometimes I include sliced black olives and always use chilli....
tomatoe soup ???? what lazy italian would use this ??? stay clear of such recipes soup i can hear my mum rolling around in her grave, mar var fancolo she'd say
PHere Hear! Not Italian at all, sounds Yuk as well. 'if you haven't had the best then what learned voice do you really have' hmmm mm... Definitely powerful ammo for thought and Digestion.
This is a great recipe!!
ohhh also, i use dried oregano like the recipe, but dried basil aswell.. and dried herbs, dont know whats in them, but works. I remember when I was in england last year, and was staying with a family, i made my spag bol.. and they said they could smell it down the street and was hoping it was their house the smell was coming from. this recipe seriously melts in your mouth. but really recommend the worchestershire sauce!!
That is what I use.. tin tomato soup!! but i also use a good drizzle of worchestershire sauce instead of sweet chilli. really let it simmer for an hour and a half or more on low. I put tomato sauce, tomato paste, and tomato soup. My dads a chef and he has often said mine is the best he's ever tasted, and he does sometimes criticise or suggest where to improve, but with my spag bol, he never complains.
Scrumptious, delicious,Tastey, delightful, very nice! Try it and give it a go! Guaranteed you will love it!!
I'm making this tonight, and I'm not farting about with the recipe, I'll make it as it's written and it BETTER be the best spag bog I've ever tasted or else!
It is a great recipe, although i swapped the tomato soup for a big jar of passata plus i filled the empty jar of passata back up with water to and poured that in to stop it drying out. And i added 6 large button mushrooms which i sliced up and then i added 3 strips of streaky bacon, one hole onion and one large carrot and also stick of celery and 4 cloves of garlic plus instead of using 500 g of lean mince beef, i used a 50/50 mix of 250 g of minced pork and 250 g of mince beef and then i added a 1/4 of a bottle of good red wine which i poured over the meat and vegetable mix and reduced to virtually nothing before i put the the tomato,sweet chilli sauce and chicken stock mix in, P.S and now that i have changed the recipe enough i can now claim it to be my own IMO Lol.
Hi Paul....I didn't use the tomato sauce at all but tomato paste....no sweet chilli sauce - just two finely chopped hot red chillies....otherwise much as you made it....good stuff!!
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