Spagetti Bog

[timaus13]

:D:D:DI love my spag bog as does the wife.:D:D:D
We use the following.
500 gm minced meat.
1 packet of continental Spagetti bog mix.
1 can diced tomatoes.
1/2 can water.
1 teaspoon of beef stock or one cube.
1 packet of spagetti.

Brown the meat and then add the beef stock.
Add the packet mix and water.
Them add the can of tomatoes.
Simmer gently whilst the spagetti is cooking.
Serves 4 people.
We also like to have popadoms with ours when at home near a microwave.
Hope someone enjoys the recipe.:D

[waynep]

yeah good ol favourite ...ours is similar and we use half pork mince and half beef mince...good camping recipe too.

[Chenz]

A good quick method, but for the traditional Italian method try the following:

500g of lean beef mince
1 large brown onion cut up fine
4 cloves of garlic chopped fine
2 bay leaves
1/2 teaspoon of Italian Herbs (Masterfoods etc)
Chilli flakes (optional) - I like mine spicy
1 can of tomato puree
1 can diced tomatos
1 packet of spagetti

Oil in large suacepan (1-2 tablespoons)
add onions, garlic and herbs
once clear add mince and stir until mince is brown
add tomatos and bay leaves and 1 can of water.
Salt and pepper to taste.
Reduce until sauce is thick
Boil water and cook pasta until cooked
Drain and add 3/4 of sauce to pasta
Spoon remaining sauce onto top of each plate of pasta and add grated parmesan cheese
1 bottle of nice red and Ron's your harmonica player.

My Nonna made it like this and I haven't tasted a better one yet.

Enjoy

[timaus13]

I am drooling:p Have copied ure recipe and shall shop for the required ingrediants this week. Look forward to trying it out.
It has so much more to offer the taste buds than mine.:D:):D
cheers.:-)

[Bushie]

A good quick method, but for the traditional Italian method try the following:

500g of lean beef mince
1 large brown onion cut up fine
4 cloves of garlic chopped fine
2 bay leaves
1/2 teaspoon of Italian Herbs (Masterfoods etc)
Chilli flakes (optional) - I like mine spicy
1 can of tomato puree
1 can diced tomatos
1 packet of spagetti

Oil in large suacepan (1-2 tablespoons)
add onions, garlic and herbs
once clear add mince and stir until mince is brown
add tomatos and bay leaves and 1 can of water.
Salt and pepper to taste.
Reduce until sauce is thick
Boil water and cook pasta until cooked
Drain and add 3/4 of sauce to pasta
Spoon remaining sauce onto top of each plate of pasta and add grated parmesan cheese
1 bottle of nice red and Ron's your harmonica player.

My Nonna made it like this and I haven't tasted a better one yet.

Enjoy


Chenz,

Almost identical to the recipe I use, and the longer you can simmer it the better.


Martyn

[cartm58]

it actually tastes better if you use the tomata pastta its tomato concentrated puree comes in bottle format sells anywhere from $1.29 to $1.79 beats tin tomato or tomato puree combinations.

[dobbo]

1 x 500g beef mince
2 x cans of tinned tomatos
1 x can of tomato puree
1 x 150g tasty cheese grated and mixed into the bog in the last 5 minutes
2 X sliced hard boiled eggs mixed in in the last 5 minutes
2 x tea spoons of minced garlic
2 x beef oxo cubes
1/2 x teaspoon of soy sauce
sprinkle of mixed herbs
couple of bay leaves
A handfull of olives
A handfull of button mushrooms
Various vegetables

[WhiteD3]

If you're gonna do this properly you need to whack an onion, carrot and celery in equal proportions into the food processor. Chop it all up but don't liquefy it.

You'll find you get a much thicker, tastier sauce.

[Dave110HardTop]

Not even remotely traditional, but try using kangaroo mince instead of beef mince..
Different flavour, but not bad...
cheers
Dave

[incisor]

you all forgot the 400g tin of drained crushed pineapple!

BUUDEFUL!!!!!!

[JamesH]

It's not Spag Bog but its Mexican cousin, Chili Con Carne

Kilo of beef mince
two cans of whole peeled tomatos
two choppled onions
a capsicum or two chopped large chucks
two of the larger tins of red kidney beans

two of those packets of chili con carne mix.

Bubbles away nicely in the camp oven.

Serrve with rice and corn chips( if you can carry the latter, perhaps schedule this dish soon after you have been to the supermarket in Broome or Kununurra.

[googe]

omg Numpty's Missus your making me hungry :),one of my mates dad does spag bog on the BBQ it feeds about 100 people lol hes the first person ive seen do it on a BBQ and its one of the best spag bogs ive ever had :D
Greg

[Slunnie]

You lot a very flash.

My favourite is 500g mince with Dolmio smooth bolognese "spicy peppers" and a stack of pepper - love it, and it has that punch which my food needs to have.

The other which may sound strange is 500g mince with KanTong Chinese BBQ simmer sauce. Sounds crappy but is actually quite nice.

Sorry, none of that tin of this, splash of that in my house.... there's nobody that'll do it! :D

[landyfromanuthaland]

my ma in law makes a shocker of a spag bog that a dog wouldnt eat, she uses tommy soup, its foul!

[Sprint]

lol heres my recipie

1kg mince - regular grade, the premium stuff doesnt taste as good
tablespoon of italian herbs
1 can "La Gina" crushed roma tomatoes with basil - available from woolies
1 can home brand tomato soup (the more exxy ones make it taste too rich)
1 large onion, diced
FRESH garlic to taste

cook the mince in a saucepan with the 1/2 the herbs untill its all cooked, stirring frequently so it breaks up and doesnt clump, drain, add the onion, tomato soup and crushed tomatos, simmer on a VERY low heat for an hour or so, stirring regularly, remove from heat then leave it overnight......

a variation on that is to replace the soup and tomatos with a jar of kan-tong plum sweet and sour sauce and a jar of dolmio spag sauce with basil...... definitely different, and tastes awesome!

[Bushie]

You lot a very flash.

My favourite is 500g mince with Dolmio smooth bolognese "spicy peppers" and a stack of pepper - love it, and it has that punch which my food needs to have.

The other which may sound strange is 500g mince with KanTong Chinese BBQ simmer sauce. Sounds crappy but is actually quite nice.

Sorry, none of that tin of this, splash of that in my house.... there's nobody that'll do it! :D

At least it wasn't a tin of Spam with Dolmio :mad::mad:


Martyn

[DEFENDERZOOK]

i even make it with a large tin of tuna instead of mince.......

i use the oil from the tin to fry up the onions and garlic........then once the onions
are glazed i add whatever is in the pantry in the way of veges.....and mushrooms.....champingions are my favourite......
along with a tin of whole tomatoes.......and you gotta have some red wine.......

then when thats all cooked......add the tuna and simmer till reduced to the desired consistency......
i like mine dryish........and spoon over pasta.......



none of these ingredients require any refridgeration......not even the craft grated parmesan cheese.......

you can also add a bit of sweet chilli sauce once its on the plate......but not too much.....

[d3funct]

Guys, serioously :eek:

Some of you have like 1kg mince, 3-4 tins of tomatos and other accessories...

What are you trying to feed here, a couple of humans or a pack of wolves!!!


Delicious recipes, but the quantity is off the scale :eek::eek:

[RoverOne]

You lot a very flash.

My favourite is 500g mince with Dolmio smooth bolognese "spicy peppers" and a stack of pepper - love it, and it has that punch which my food needs to have.

The other which may sound strange is 500g mince with KanTong Chinese BBQ simmer sauce. Sounds crappy but is actually quite nice.

Sorry, none of that tin of this, splash of that in my house.... there's nobody that'll do it! :D

Realy simple Slunnie, but remind me not to eat with you.:D

[Sprint]

Guys, serioously :eek:

Some of you have like 1kg mince, 3-4 tins of tomatos and other accessories...

What are you trying to feed here, a couple of humans or a pack of wolves!!!


Delicious recipes, but the quantity is off the scale :eek::eek:

hey, i live on my own...... when i make a bulk batch, it usually lasts me till i'm thoroughly sick of it and cant stand it for a few months, so i cook something else!

[Barra1]

A good quick method, but for the btry the following:

500g of lean beef mince
1 large brown onion cut up fine
4 cloves of garlic chopped fine
2 bay leaves
1/2 teaspoon of Italian Herbs (Masterfoods etc)
Chilli flakes (optional) - I like mine spicy1 can of tomato puree
1 can diced tomatos
1 packet of spagetti

Oil in large suacepan (1-2 tablespoons)
add onions, garlic and herbs
once clear add mince and stir until mince is brown
add tomatos and bay leaves and 1 can of water.
Salt and pepper to taste.
Reduce until sauce is thick
Boil water and cook pasta until cooked
Drain and add 3/4 of sauce to pasta
Spoon remaining sauce onto top of each plate of pasta and add grated parmesan cheese
1 bottle of nice red and Ron's your harmonica player.

My Nonna made it like this and I haven't tasted a better one yet.

Enjoy

Chenz, Chenz - traditional... what can I say....MasterFoods Italian herbs?

Good recipe - but if we digress from the real traditional recipes ...... well I suppose how do we determine "traditional" - in fact, who cares, as long as it tastes good.

I suppose as a result of this I will have to put up a "traditional" recipe.:eek: - and cop the flack because as a Scot I have no idea whether it is a "traditional" Italian recipe.

[Barra1]

Ahhh...and what a sweet lass you are Numpty's Missus...

Traditional haggis? Many more on this site are more qualified for that.....

And in this era of perfection within society surely no lad would "rip out a stomach of an animal".

Camping and improvisation..... how true are your words. I would surely wish, if I was to be marooned, that it would be with such a lady of improvisation as Numpty's Missus. I daresay, all culinary delights would be forthcoming - only to be limited by my skills in procuring these delights.

True to my word I have posted a "traditional" recipe (of sorts)... this was provided to myself by a lost love of my youth. How a confession of lost love becomes a tale of culinary delight is beyond me but there is the story.

But alas, Numpty's Missus, the beauty of Bush Cuisine is the freedom allowed......:D

Now, may I indulge and ask for your favorite recipe.........:D

Or more appropriately, I shall extend an invitation for yourself and Numpty to dine with my beautiful wife and myself at Cooma next Easter - I assure you of exquisite cuisine and fine wine............

[Tango51]

Well, how typical for me.
My first post and it is on food!;)

I am a food affecionado and would love to help with matters concerning the taste buds!

As we see above, this is a flexible dish that has thousands of variations.

My imput is:
Slow cooking is the secret , 3 hours on barely simmer does wonders for the smoothness.
Traditionally pork is used half half with beef, also it is made with onions and tomato ONLY traditionally, give that a try for it is superb.
Passatta is excellent to use, bay leaves go in after the water, and all other herbs (if you choose) when it is an hour away from done, as they turn bitter when cooked too long. Roma (plum) overripe tomatoes skinned is the traditional.
Also, browning the meat isn't done as it hardens the sauce.

If you want the variants using carrot, celery, garlic etcetera then rather than denigrate it by calling it a 'mongrel' sauce, it is actually a dish called Bolognaise Ragu!

See, you've been cooking traditional Italian for ages and didn't know it.

I LOVE chilli, but it isn't going in my bolognaise!

I'll post another recipe for spicy pasta sauce for everyone.
I love these exchanges, and while I post to be helpful it is all about personal tastes, whatever floats your boat!:D

[Xavie]

A good quick method, but for the traditional Italian method try the following:

500g of lean beef mince
1 large brown onion cut up fine
4 cloves of garlic chopped fine
2 bay leaves
1/2 teaspoon of Italian Herbs (Masterfoods etc)
Chilli flakes (optional) - I like mine spicy
1 can of tomato puree
1 can diced tomatos
1 packet of spagetti

Oil in large suacepan (1-2 tablespoons)
add onions, garlic and herbs
once clear add mince and stir until mince is brown
add tomatos and bay leaves and 1 can of water.
Salt and pepper to taste.
Reduce until sauce is thick
Boil water and cook pasta until cooked
Drain and add 3/4 of sauce to pasta
Spoon remaining sauce onto top of each plate of pasta and add grated parmesan cheese
1 bottle of nice red and Ron's your harmonica player.

My Nonna made it like this and I haven't tasted a better one yet.

Enjoy

I do something similar but add some prosciutto to it also. I usually hand ake the pasta as it is easier then everyone people seem to think and it tastes great. I got my recipe from stephanie alexander's cook book and tweaked it slightly. Unfortunately it is very involved and not a good camping recipe.

Xavier