Who doesn’t love a good old spag bol? It is a regular in most people’s homes. But, a few people have messaged me to ask what are the key ingredients to the perfect spag bol, as they often find it hit or miss. To share the love, I’ll share my 3 key ingredients to a fool proof spag bol. you guys won’t tell anyone right?!
Celery- cut it up really finely if you have any fussy eaters in the family, or even if you don’t like celery at all, I promise you it makes such a difference, and you won’t be running to be sick with an overwhelming celery taste.
Bacon- I’m sorry to all the veggies out there, but bacon makes a spag bol average to delicious. It revs up the scrumptious factor.
Nutmeg- This sweet, cheeky ingredient means that you get a sense of sweetness and warm through the bolognese. Lots of cooks add sugar to their sauce, so this has the same effect, but naturally sweetens the sauce.
My preference is to smother the sauce and pasta with a strong grated cheese. I steer clear of parmesan, as I think it smells like puke, but I know people love the ‘essence of vom’ cheese, so if I can get you to add celery, then who am I to judge, if you want to ruin it with parmesan.
Also the key is to simmer the sauce for 20-30minutes. However, if you dont have the time, then add a dollop of tomato puree, and add extra ingredients that will soak up and thicken the sauce. I always opt for a small tin of green lentils.
1 stick of celery
1/2 grated courgette
10 mushrooms, roughly cut up
Small pack of mince, or quorn mince
2 garlic cloves, crushed
3 slices of chopped up bacon, or a teaspoon of paprika
1 400g tin of chopped tomatoes
1 teaspoon of nutmeg
2 bay leaves
1 teaspoon oregano
Dollop of tomato puree
Cut up the onion and celery finely. Grate the courgette and chop the mushrooms. Crush the garlic, and roughly chop up the bacon with scissors into small pieces. Fry all of these for about 2 minutes.
Add the mince, nutmeg and oregano, and cook until the mince and bacon are cooked. Make sure you do this on a medium heat, so it doesn’t take all day, but also so it doesn’t burn.
Add the chopped tomatoes and reduce the heat and simmer for at least 20 minutes.
Keep giving it a stir every 5 mins, and make sure it is simmering on a low heat.
If after this it still looks a bit watery then add the dollop of tomato puree and simmer for another 10 mins.
Then cover in hurl scented cheese, or don’t.