Thread: Spagetti Bog

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

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 am drooling 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.
cheers.:-)

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

Chenz,

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


Martyn

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.

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

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.

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