- This topic has 30 replies, 10 voices, and was last updated August 6, 2007 at 10:18 am by Playground Politics.
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August 5, 2007 at 4:49 pm #1042080
Anonymous
i make mine several ways, depending on weather i’m making it for the kids, or for grown ups. i bung a whole load of vegetables into either i make.
August 5, 2007 at 4:52 pm #1117462
August 5, 2007 at 4:52 pm #1138127August 5, 2007 at 4:57 pm #1117467^ don’t you ever use actual ingredients, so you know what is in it?
August 5, 2007 at 4:57 pm #1138132^ don’t you ever use actual ingredients, so you know what is in it?
August 5, 2007 at 5:07 pm #1117463No but would if I knew how to.. Im not much of a cook lol..
August 5, 2007 at 5:07 pm #1138128No but would if I knew how to.. Im not much of a cook lol..
August 5, 2007 at 5:16 pm #1117468it’s very easy.
so easy infact, i never know why they sell it in jars:you_crazyAugust 5, 2007 at 5:16 pm #1138133it’s very easy.
so easy infact, i never know why they sell it in jars:you_crazyAugust 5, 2007 at 5:19 pm #1117460onion, fresh smashed tomatos, garlic, basil, salt, pepper, lean steak mince, worcester sauce, parmesan cheese
August 5, 2007 at 5:19 pm #1138125onion, fresh smashed tomatos, garlic, basil, salt, pepper, lean steak mince, worcester sauce, parmesan cheese
August 5, 2007 at 5:24 pm #1117472I don’t mess around when it comes to bolognaise…
lean steak mince from the butchers –
Brown it off in a large ceramic saucepan with a little Olive oil to moisten it up, drain the rest of the liquid offadd a large, finely chopped red onion and 2 finely chopped cloves of garlic
add a splash of red wine and a pinch more oil
let it brown off fully.
add 2 tins of chopped plum tomatoes and 1/2 jar of tomato puree, and lots of quartered cherry tomatoes.
add lots of fresh chopped basil and coriander
add lots of well chopped courgettes
chuck in half the bottle of wine, a tea spoon of paprika, half an oxo cube, lot of freshly ground pepper and a pinch of salt.
allow to simmer – the longer you give it, the more water will steam off, and the richer the sauce will get
I like to leave it for couple of hours, returning to it every 15-20 mins to give it a stir and chuck a little slug opf wine in.
Pasta should be fresh spaghetti and cooked ever so slightly al-dente
serve with good company and lots of booze!
August 5, 2007 at 5:24 pm #1138137I don’t mess around when it comes to bolognaise…
lean steak mince from the butchers –
Brown it off in a large ceramic saucepan with a little Olive oil to moisten it up, drain the rest of the liquid offadd a large, finely chopped red onion and 2 finely chopped cloves of garlic
add a splash of red wine and a pinch more oil
let it brown off fully.
add 2 tins of chopped plum tomatoes and 1/2 jar of tomato puree, and lots of quartered cherry tomatoes.
add lots of fresh chopped basil and coriander
add lots of well chopped courgettes
chuck in half the bottle of wine, a tea spoon of paprika, half an oxo cube, lot of freshly ground pepper and a pinch of salt.
allow to simmer – the longer you give it, the more water will steam off, and the richer the sauce will get
I like to leave it for couple of hours, returning to it every 15-20 mins to give it a stir and chuck a little slug opf wine in.
Pasta should be fresh spaghetti and cooked ever so slightly al-dente
serve with good company and lots of booze!
August 5, 2007 at 6:14 pm #1117461Tin of chopped tomatoes and a tin of this vegetable stuff in tomato sauce then add a 3 bean salad and a tin of tuna, lemon, pepper and herbs.
Once the pasta is cooked I add it to the sauce and simmer.
Once served I grate some cheese over the top and then grate some nutmeg over that.
That will usually last me for two meals.
August 5, 2007 at 6:14 pm #1138126Tin of chopped tomatoes and a tin of this vegetable stuff in tomato sauce then add a 3 bean salad and a tin of tuna, lemon, pepper and herbs.
Once the pasta is cooked I add it to the sauce and simmer.
Once served I grate some cheese over the top and then grate some nutmeg over that.
That will usually last me for two meals.
August 5, 2007 at 7:23 pm #1117469I Am Claarticus wrote:I don’t mess around when it comes to bolognaise…lean steak mince from the butchers –
Brown it off in a large ceramic saucepan with a little Olive oil to moisten it up, drain the rest of the liquid offadd a large, finely chopped red onion and 2 finely chopped cloves of garlic
add a splash of red wine and a pinch more oil
let it brown off fully.
add 2 tins of chopped plum tomatoes and 1/2 jar of tomato puree, and lots of quartered cherry tomatoes.
add lots of fresh chopped basil and coriander
add lots of well chopped courgettes
chuck in half the bottle of wine, a tea spoon of paprika, half an oxo cube, lot of freshly ground pepper and a pinch of salt.
allow to simmer – the longer you give it, the more water will steam off, and the richer the sauce will get
I like to leave it for couple of hours, returning to it every 15-20 mins to give it a stir and chuck a little slug opf wine in.
Pasta should be fresh spaghetti and cooked ever so slightly al-dente
serve with good company and lots of booze!
i am going to give you way a try.
it’s not too different to my own way, actually, just changing a couple of the ingredients and adding a couple more.
sounds lushAugust 5, 2007 at 7:23 pm #1138134I Am Claarticus wrote:I don’t mess around when it comes to bolognaise…lean steak mince from the butchers –
Brown it off in a large ceramic saucepan with a little Olive oil to moisten it up, drain the rest of the liquid offadd a large, finely chopped red onion and 2 finely chopped cloves of garlic
add a splash of red wine and a pinch more oil
let it brown off fully.
add 2 tins of chopped plum tomatoes and 1/2 jar of tomato puree, and lots of quartered cherry tomatoes.
add lots of fresh chopped basil and coriander
add lots of well chopped courgettes
chuck in half the bottle of wine, a tea spoon of paprika, half an oxo cube, lot of freshly ground pepper and a pinch of salt.
allow to simmer – the longer you give it, the more water will steam off, and the richer the sauce will get
I like to leave it for couple of hours, returning to it every 15-20 mins to give it a stir and chuck a little slug opf wine in.
Pasta should be fresh spaghetti and cooked ever so slightly al-dente
serve with good company and lots of booze!
i am going to give you way a try.
it’s not too different to my own way, actually, just changing a couple of the ingredients and adding a couple more.
sounds lushAugust 5, 2007 at 7:54 pm #1117464I put peas and carrots in mine sometimes….. my bologonaise is an Italian-like Welsh cawl sort of…. (bung anything in and it’ll tase good – longer you leave it the nicer it is!)
Bologonaise always better the day after – and baked in the oven is cool too 🙂
August 5, 2007 at 7:54 pm #1138129I put peas and carrots in mine sometimes….. my bologonaise is an Italian-like Welsh cawl sort of…. (bung anything in and it’ll tase good – longer you leave it the nicer it is!)
Bologonaise always better the day after – and baked in the oven is cool too 🙂
August 5, 2007 at 11:53 pm #1117470generally,
tom’s, spices, garlic ++, Quorn / mince , corrots (sometimes) , onions, peppers and
plenty of red wine too (cheapest in the shop) and sometimes a spoon orf marmiteAugust 5, 2007 at 11:53 pm #1138135generally,
tom’s, spices, garlic ++, Quorn / mince , corrots (sometimes) , onions, peppers and
plenty of red wine too (cheapest in the shop) and sometimes a spoon orf marmiteAugust 6, 2007 at 12:23 am #1117473titch wrote:Now this makes sense.Why make things difficult
August 6, 2007 at 12:23 am #1138138titch wrote:Now this makes sense.Why make things difficult
August 6, 2007 at 2:14 am #1117471paulfh wrote:Now this makes sense.Why make things difficultcoz its prob about the same price all in all, doesnt take that much longer, and fresh stuff is betta – innit?? 😉
August 6, 2007 at 2:14 am #1138136paulfh wrote:Now this makes sense.Why make things difficultcoz its prob about the same price all in all, doesnt take that much longer, and fresh stuff is betta – innit?? 😉
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