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  1. #1
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    Simple and Very Tasty Spag Bol.

    Simple…

    All you need is some garlic, onion, carrot, mushies, tinned tomatoes, real tomatoes, a can of prego, basil & oregano, 500gr of minced pork and a btl of vino…



    Chuck yer chopped garlic into the pan, followed by yer onions and carrots and fry until the onions are becoming translucent. Chuck in yer meat (leave it as clumped together as you can, don’t try to break it up) and fry til it’s brown.

    Chuck in yer tin of tomatoes, chopped tomatoes, and about 2-3 cups of water and a big glass of wine… as it starts to boil add a spoon of sugar to counter the acidic flavour from the tomatoes.

    Will look something like this:



    Stirring it from time to time let it boil down to sludge (about an hour), it’ll look like this:



    Add your mushies, can of prego and basil and oregano, leaving it look like:



    Let it sit, and cook it up again before serving.

    Serve with garlic bread and chianti…





    And await the red-hot sex.



    Bon ap-a-tit.

  2. #2
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    Good one mate!

    You just decided what I am going to have for lunch!

    Red Hot Sex!

  3. #3
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    Bottoms up.

  4. #4
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    Your recipe is great except for the pork. Who the %^$# puts pork in Italian food? Just jabbin' at you. I'll make a similar recipe except I'll use ground beef. Green on its way.

  5. #5
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    Well done Prefer beef but only pork here Sadly no Chianti or cheese for sale here What benefit is the canned food Would more fresh tomatoes and fresh herbs be as good or better I have used Prego they are a excellent short cut idf you can find it Well done Buono appetitio Green on the way

  6. #6
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    Quote Originally Posted by Loy Toy
    You just decided what I am going to have for lunch! Red Hot Sex!
    I had that too.

    Had it for supper last night as well.

  7. #7
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    looks like a winner

  8. #8
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    ^^ That sounds like an almost biblical diet marmers.

    I guess you two are like lean, mean fcuking machines with all the fresh air, country living and often banging.

    Get yourself a TV!

  9. #9
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    Quote Originally Posted by Loy Toy
    Get yourself a TV!
    Got one already, but it doesn't get used much.

  10. #10
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    Quote Originally Posted by natalie8 View Post
    Your recipe is great except for the pork. Who the %^$# puts pork in Italian food? Just jabbin' at you. I'll make a similar recipe except I'll use ground beef. Green on its way.
    Real Italian bolognase always has 50% & 50% beef.

  11. #11
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    Don't want to bust into yr thread CM but here is a proper Bolongnese recipe (Ragu alla Bolognese), I'm not saying its any better, but its more authentic as it from the Bologna region, There are as many recipes for Bolongnese as there are for chili, in other words hundreds

    Tagliatelle alla Bolognese
    Just about every region of Italy has it's own version of a Ragu, a slow cooked meat sauce. The most famous of course is from Bologna, Ragu alla Bolognese. Here we use even parts beef, pork, and veal for the meat, but it can also be done using all beef or 2 parts beef to one part pork if you like. This recipe makes more sauce than you will need for the pasta. The remaining sauce can be frozen to use later, allowing you to have a dish usually reserved for the weekend any time.

    Serves 4

    3 tablespoons olive oil
    1 pound ground chuck
    1 pound ground pork
    1 pound ground veal
    1/4 pound pancetta, chopped coarsely
    1 small onion, chopped fine
    1 carrot, chopped fine
    1 celery stalk, chopped fine
    6 tablespoons good quality tomato paste
    6 cups meat broth, hot
    1/2 cup heavy cream
    salt and pepper to taste
    1 pound fresh tagliatelle pasta 1.
    In a large deap saute pan, heat the olive oil over medium-high heat. Add beef, pork, veal and pancetta and cook until all the meat is lightly browned. Drain excess fat and add onion, carrots and celery. Lower the heat to medium and cook, stirring until the onions are translucent and the carrots and celery are softened. 2.
    Stir in the tomato paste, turn the heat to high and add one cup of the hot meat broth. Cook, stirring occasionally to scrape up any residues sticking to the bottom of the pan, until all the broth has evaporated. Repeat this process twice more adding one cup of broth at a time. After the third cup of broth evaporates, add the remaining 3 cups of broth, lower the heat to a simmer and cook uncovered until sauce is thick approximately 2 hours. 3.
    Add the cream and simmer for 5 minutes. Season with salt and pepper to taste. Bring a pot of generously salted water to a boil, add the tagliatelle and cook until al dente. Strain pasta, toss with the bolognese sauce in a large bowl and serve.

  12. #12
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    Sacrilege!
    Carrots in Spag Bog? Whoever heard of such a thing!

  13. #13
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    Good recipes but I wouldn't use Campbell's Prego -- too sweet and wrong spices. No carrots eiither as they add sweetness. I dated an Italian hockey player and his Mom's home-made recipe included a pinch of cinnamon to the basic recipe.

  14. #14
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    Italian hockey player...never heard of such a thing...thought it was an oxymoron sort of thing.

    Agreed, wouldn't put carrots in the gravy. Maybe green bell pepper, but never carrots.

  15. #15
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    All fair enough.

    Personally I like the taste and texture the carrots add, but that's just me... I find the pork adds better flavour than beef... if adding more spices I'd add the cinnamon like jet and also grated nutmeg... plus all different meats in PP's proper recipe, but this is just a simple spag bol like the title and op says.

    Takes very little effort in both the procuring and preparing of the ingredients, yet is still very tasty...

    Which is good if you've been cursed with my culinary skills.

  16. #16
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    I got a tip off to add 1 star of anise to any meat dish, it certainly highlights the meaty flavour, give it a try.

  17. #17
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    Memories come flooding back, had a French bloke I lived with about 7 years ago who put a star of it in nearly everything... will have to remember cheers.

  18. #18
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    Quote Originally Posted by CSFFan View Post
    Italian hockey player...never heard of such a thing...thought it was an oxymoron sort of thing.
    Check the old Oilers roster. (hint: three letters) We had the first black goalie, too.

  19. #19
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    Nothing wrong with carrot in Spag Bol, along with celery and onion its one of the base ingredients.

    As for Prego, I wouldnt feed it to my dog.

  20. #20
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    Looks nice, but I'd dump the prego and go with my own sauce. Always preferred spag and meatballs myself though.

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