Spagetti Bog

Quote:

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Originally Posted by Chenz

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

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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.

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............

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

Quote:

---

Originally Posted by 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

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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