Curry Recipes Online
Curry Chat => Talk About Anything Other Than Curry => Topic started by: lightboy on July 05, 2008, 04:56 PM
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This is my own creation homed to perfection over many years , i dont claim it to be authentic just that it tastes delightful....
Ingredients.
1 pack(500g)of beef mince
2 rashers bacon (pref streaky)
2-3 large onions
6 cloves garlic
1 yellow pepper
1 red pepper
button mushrooms (a good handful)
2 tins chopped tomatoes
1/2 a jar of sundried tomato paste (sacla is best)
good handful of fresh basil leaves
1 large glass of red wine (shiraz or similar)
1 good glug of worcester sauce
1 glug of balsamic vinegar
pinch of oregano
seasoning to taste (plenty in my case)
a good piece of parmegano reggiano
Method.
chop all veg
put a good load of oil in a big pot (i usually use a big wok but whatever)
when oil is hot put in all veg except for the garlic then fry quickly until reduced half size then turn down the heat and add the garlic further reduce down until all veg is soft and about 1/3rd of original volume.
whilst this is doing .. in frying pan fry the bacon until reasonable crispy
take out then seal meat for a few secs on high heat..
then add meat and the bacon(finely chopped)
stir well in, add the seasoning and the tomatoes, paste ,herbs,wine,worcester and balsamic..
let that cook on medium heat for about 15 mins stirring once in a while ..
add some water then leave on very low light or in oven on low
return to skim off the scum on top evey 30 mins or so and top up water, if needed..
for best results cook for as long as possible (at least 3 or 4 hours)
grate over parmesan to taste and serve with pasta of your choice ( i dont like spaghetti with mine its too much hassle to eat .. lol)
and just to make the whole thing complete serve with garlic ciabatta bread
trust me its a winner !
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That sounds lovely. I may just have to try this! ;)
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lightboy,
many thanks for sharing.
it's very similar to our much worked interpretation. for info we add brandy, marjoram (instead of oregano) and HP sauce.
the addition of balsamic vinegar in your version is a nice touch and will give it a go.
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You might find this interesting http://fxcuisine.com/default.asp?Display=150&resolution=high (http://fxcuisine.com/default.asp?Display=150&resolution=high).
Plenty of good stuff there mostly Italian but everything from Tandoori to deep fried Mars bars and Glasgow salad (chips) and some serious food pornography, oops sorry, photography, to tickle the taste buds.
Hope I'm not upsetting anyone recommending other sites but it really is worth a look for those odd occasions when you fancy a change from curry.
Matt
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Your recipe sounds fab can I suggest chucking in a few chicken livers also that may make a diff. :P
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Just a quick update its better if use some beef stock instead of some of the water
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Can i recomment using Spag Bol as a topping on Pizza bases, trust me it works.
S
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Has anyone tried this yet?
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Can i recommend using Spag Bol as a topping on Pizza bases, trust me it works.
it certainly does. i make pizza all the time and "spag bol" topping is in the top 3.
i change the recipe quite a bit though from the tomato version that goes with pasta.
pizza spag bol: beef mince, fine chopped green pepper, big slug HP sauce, big slug worcester sauce, fresh ground black pepper. simmer lid on 40 mins on low then lid off until it starts sticking to bottom of pan.
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This recipe is great!! this is now my starderd Spag Bol, Thanks light boy.
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glad you liked it .. have you tried my base yet ?
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No mate i haven't.. will keep in mind
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I tried it the other day and it was very nice :P i didnt add any wine though because the wife is pregnant and she doesnt want anything to drink (including food cooked with alcohol)
Still a nice spag bol though
Rob
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The recipe looks excellent and I will have to give it a go. I used to spend a lot of time trying to adapt and improve bolognaise recipes until we discovered the Seeds of Change sauce. If you haven't tried it, give it a go. It wont be as nice as this, but for a 10 minute tea its hard to beat!
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Here's my spag bol, although the others sound good too.
1 large Onion finely chopped
2 cloves of garlic finely chopped
2 tins of plump plum tomatoes
700g grams of lean steak mince
A good olive oil, don't use virgin as it breaks down into fat above a certain temperature
dried or fresh Thyme
Dried or fresh Basil
tomato puree about 60g
that magical dash of around 12 splashes of Worcestorshire sauce
button mushrooms finely sliced
salt and freshly ground black pepper
a desertspoon full of brown sugar
Heat the oil to cover the bottom of a heavy pan
Add the onion and fry gently until golden brown
add the chopped garlic and lightly brown
add the meat and brown
add the 2 tins of plump plum tomatoes
add a little water at this stage if the consistency is too thick
add the thyme and basil
add the worcestershire sauce, the tomaoto puree and the sugar
season with salt and pepper
simmer gently. Lean steak mince needs 20-30 minutes to cook through properly
Add the mushrooms and let the juices all combine together
You'll end up with a wonderful sauce to spoon over fresh pasta :)
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Just an update to this one .. i now use a large bottle of passata instead of the tinned toms .. really makes a difference..
(http://www.ocado.com/catalog/images-hires/53936011_H.jpg?identifier=b9836987c405fca6133a2969f25c7398)