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  1. #1
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    The best Spaghetti Bolognese IN THE WORLD!!!

    Ok, so it an old classic that we can probably all cook but I haven't had it in ages and I've got a craving for it.

    So tomorrow night I'll be cooking up a batch. I've always preferred it when I've cooked it myself and I'd never order it at a restaurant again after I've had too many disappointments.

    But I am open to suggestions and ready to try new idea's (if I like the sound of them) if I can turn what I already think is a bloody good spag boll, into the best in the world.

    Here's the recipe I'll be using.
    • 600g minced beef
    • 2 1/2 onions (chopped finely)
    • 3 cloves of garlic (crushed)
    • 800g tinned plum tomatoes (chopped)
    • 150g Tomato Puree (I'll ad this as I see fit at the time)
    • 56 bahts worth of Mushrooms (chopped)
    • 2 Bay Leaves
    • 250ml Beef Stock
    • Large Glass White Wine (How large will depend on how much I don't drink before hand)
    • Worcester Sauce
    • Tabasco Sauce
    • Sea Salt and Black pepper
    • Olive Oil
    • Heaped Tablespoon Oregano
    • Grated Parmesan
    • Garlic bread from Makro
    First off, I'm not into carrots or celery in my sauce, so that's why they aren't in the ingredients.

    The first change I'm thinking of making is marinading the mince beef. Has anyone ever done that? I only thought of it today but it could make sence. The meat is so small that the flavor of marinade would go right through it. Would it work?

    If you think yes, then what would you marinade it with?

  2. #2
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    I make it with garlic, olive oil, minced beef, minced pork, onion, plum tomatoes, tomato paste, red wine, oregano, salt, pepper, water and parmesan. I don't measure anything. The worcester is a decidedly British twist.

  3. #3
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    Quote Originally Posted by Humbert View Post
    I make it with garlic, olive oil, minced beef, minced pork, onion, plum tomatoes, tomato paste, red wine, oregano, salt, pepper, water and parmesan. I don't measure anything. The worcester is a decidedly British twist.
    I believe, we in the English speaking world, tend to distort a very delightfully elegant, yet simple application to what we might know as a Bolognese. We tend to destroy with the more is better mentality. Surely, there might be dozens of mocking culinary techniques that are modified for this and that. We might not recognize what is fashionably referred to as "Bolognese sauce" if one was to experience it in Bologna, yes?

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    In Bologna "Bolognese Sauce" has never existed. Its a dish that is popular from outside of Italy. In Bologna they would have Ragu.

    So that leaves us free to bastardize it as much as we like

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    Quote Originally Posted by Humbert
    The worcester is a decidedly British twist.
    I normally add a bit when I'm frying the meat off and then a splash before I simmer the sauce.

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    No idea, but sounds very nice - pictures tomorrow please.

  7. #7
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    I used to own an Italian restaurant, and all our food was completely authentic.
    Lots of stuff imported from Italy at great expense.
    All the meat from Harpers, supplier to the Queen.
    Your sauce is right on, wouldn't use Tabasco, would use chillies.
    Also Pecareno not parmesan.
    Marinade the meat? wouldn't bother.
    Red wine, not white. That's personnal choice.
    Sounds sep.
    Falling asleep and waking up is not the same as passing out and coming to.

  8. #8
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    Forgot to mention.
    Simmer for 12 hours on very low heat.

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    Quote Originally Posted by the dogcatcher
    Your sauce is right on, wouldn't use Tabasco, would use chillies.
    Yep, I would normally use chilli's but my mate who's coming round cant eat spicy so I need to sneak a bit in without him seeing.

    Quote Originally Posted by the dogcatcher
    Red wine, not white. That's personnal choice.
    I've used both before but never really taste tested them at the same time. Red wine would make more sense because of the meat but I like the sharp aroma of the white. As you say though, personal choice.

    I would also rather polish off the rest of the bottle of red than I would white.

  10. #10
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    Quote Originally Posted by the dogcatcher
    Simmer for 12 hours on very low heat.
    Hmmmm. I always do that with Chili so it would make sense with this. That will all depend on what time I can wake up in the morning.

  11. #11
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    Quote Originally Posted by Rural Surin
    believe, we in the English speaking world, tend to distort a very delightfully elegant, yet simple application to what we might know as a Bolognese. We tend to destroy with the more is better mentality. Surely, there might be dozens of mocking culinary techniques that are modified for this and that. We might not recognize what is fashionably referred to as "Bolognese sauce" if one was to experience it in Bologna, yes?
    If you want to go classic get a good Italian cookbook. Or better yet go to Bologna.

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    Borolo red, or Seti Sote, if you can get it.
    If you can afford it.
    Makes the sauce really rich.

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    Oh forgot.
    Rapitala red.
    So dry it makes your tongue furry.

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    Quote Originally Posted by the dogcatcher
    Borolo red, or Seti Sote, if you can get it. If you can afford it. Makes the sauce really rich.
    Cheers, I'll save that for when it's just me and the wife. This is just PS3 night.

    The last time I that spent some decent cash on a bottle of wine to cook Stracotto Al Chianti for the same mate he's covered it in Tomato Ketchup before I'd even sat at the table. Twat.

    This though is highly recommended. Stracotto Al Chianti DAVID ROCCO

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    I think your link gotta bit added at the end. DAVID ROCCO

    I'll give that ago another day. Sounds great.

    I was just chatting with another mate and he was telling me about a great Spicy Sausage Vodka Penne he used to make.

    I'm wondering if the vodka would work with spag boll. What do you think? I do happen to have a bottle of Russian Standard. I could give it a go.

  17. #17
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    Quote Originally Posted by Humbert View Post
    I make it with garlic, olive oil, minced beef, minced pork, onion, plum tomatoes, tomato paste, red wine, oregano, salt, pepper, water and parmesan. I don't measure anything. The worcester is a decidedly British twist.
    FPrince, what you noted sounds right but I like Humbert's addition of oregano. I'd also throw in a little marjoram, thyme, rosemary, sage, and I think you already included basil but if not, should be added.

  18. #18
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    Never heard of vodka in Italian cooking?
    Used to use alot of port, brandy and rum in the fruit sauces.

  19. #19
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    ^^Oregano is already there but I've never thought of using basil. Great idea.

    I don't have any of the other herbs left I don't think and have already been shopping. Gonna be an early start too if I'm gonna cook it all day.

  20. #20
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    Some thinly sliced courgettes make a nice addition to a spag bol I find. I'd also stir in a knob of butter and perhaps about half a clove (maybe less) of very thinly sliced or crushed garlic to the spaghetti while it's drained but yet to be served: gives it a nice bit of extra flavour, plus gives it a bit of lubrication so it's easier to eat. Sounds like a good combination of ingredients anyway. The last item on the list is a bit dubious though - I can't imagine Makro garlic bread being particularly nice, though I may be wrong...

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    Quote Originally Posted by the dogcatcher
    Never heard of vodka in Italian cooking? Used to use alot of port, brandy and rum in the fruit sauces.
    He said it was a recipe his mom gave him when he was back in law school and then one day he was at a conference and went for drinks after with the girl who was speaking and she told him it was her father that came up with the recipe.

    He was a chef cooking at the table for some high rollers in new york. He was entertaining the guests and had forgotton to take the wine to the table, so he picked up a glass of vodka that was on the table and threw it in. Apparently they loved it and the dish was born from there.

    I'll have a google on that one.

  22. #22
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    Quote Originally Posted by dantilley
    I'd also stir in a knob of butter and perhaps about half a clove (maybe less) of very thinly sliced or crushed garlic to the spaghetti while it's drained but yet to be served:
    Love this idea. Doing it.

    Quote Originally Posted by dantilley
    The last item on the list is a bit dubious though - I can't imagine Makro garlic bread being particularly nice, though I may be wrong...
    I haven't tried it yet but their other breads in the range are really good. I'll steel a pic from one of my other cooking threads.





    Those aren't the garlic ones though.

  23. #23
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    Interesting.

    Use vodka in Russian fish pie, but only to give a fragrance.

  24. #24
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    I'll chech that out.

    Laosy loves Italian food.
    She'd kill you for a Yorkshire pudding though.

  25. #25
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    New oven?

    Looks smart, and a decent size; no problems for your Xmas dinner this year...

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