Thread: Spagetti Bog

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

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. - and cop the flack because as a Scot I have no idea whether it is a "traditional" Italian recipe.

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

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