Spag Bol

Discussion in 'Slimming World Recipes' started by *angela*, 4 September 2011 Social URL.

  1. *angela*

    *angela* Silver Member

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    Tried this recipe last week following the ingredients+method on the sw website... Before sw I was a dolmio girl... But have to say it turned out a total disaster!!!

    After I added the beef stock (I did think that was a bit strange) it just turned into a soup with lumps of mince in it - took one bite then chucked it out :( So ATM I'm planning this weeks family meals and am considering giving it another go so does anyone have any tips for me? Do I add the tinned tomatoes+herbs then leave it at that?

    Thanks for any advice in advance :) xx
     
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  3. FreeBee

    FreeBee Full Member

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    Hi I use lots of onion and garlic, tin tomatoes, finely chopped celery, mushrooms, squirt of tomato purée, pinch of splenda, herbs. And mince obviously!
     
  4. PatchworkPuss

    PatchworkPuss Gold Member

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    It sounds like you maybe didn't simmer it, or didn't do it for long enough. The simmering makes the liquid reduce and helps intensify the flavour. Did you have the lid on or off? That too could affect it.
     
  5. *angela*

    *angela* Silver Member

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    Sounds fab, thanks :) it was fine last time until I added the stock so should've just stuck with it :)
     
  6. Mia01101

    Mia01101 Full Member

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    I hate the recipe on the website - it doesn't taste 'right' to me. I use alot of garlic, chopped onions and whatever extra veg in it(I sometimes put carrot in it) tin of tomatoes, carton of passata, lots of herbs(oregano, mixed herbs), stock and mince....I leave it simmer for a good 1.5 hours though...
     
  7. Davey1984

    Davey1984 Full Member

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    The Spag Bol OXO cubes are amazing!! And they are also Free and they really intensify the flavour. I love it! Much better than Dolmio!!

    xxx
     
  8. carlawhite

    carlawhite Full Member

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    I always use passata, tin of tomatoes and some beef stock made from oxo cube. Simmering it whilst adding oregano, pinch of chilli, garlic, Worcester sauce, black pepper, onions & carrots. I fry the lean mince and then chop in my chopper so its very fine- i find this helps make it all taste well balanced and blended.

    it's out of this world. Make it in the morning and then heat it up at 7pm in the evening , it's always delicious and comparable to any spag bol ive had in a restaurant.

    Sprinkle some dried cheese over and it's delicious!
     
  9. *angela*

    *angela* Silver Member

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    Reading your comments I think thats what my problem has been, i added the tomatoes and beef stock then just left it simmering for 25 minutes, clearly not long enough :/

    If i cook it tonight then without the stock though will one tin of tomatoes be enough or should i add a carton of passata as well as?
     
  10. FreeBee

    FreeBee Full Member

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    I'd put passata in too
     
  11. sarah5298a1

    sarah5298a1 Silver Member

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    i put grated carrot, baked beans and red lentils in and i simmer mine for a couple of hours. sometimes use quorn and ex lean steak mince the spag bol oxo cubes are nice and i always use a beef one and a tsp of sweetner and worcestershire sauce with lots of other veg such as diced carrots, mushrooms, celery, courgettes, onion and red onion, garlic, even green beans x
     
  12. Kwise1

    Kwise1  THE WISE ONE 

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    Hi Angela
    Is this the same recipe that is in this months magazine?

    Kx

    Sent from my iPhone using MiniMins
     
  13. PatchworkPuss

    PatchworkPuss Gold Member

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  14. bilsat

    bilsat Really likes to cook

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    Try this..................


    Pete’s Spaghetti Bolognese


    Serves 4

    ½ Syn on Ee

    Ingredients

    2 small onions, chopped
    1 garlic clove
    1 small carrot, chopped
    1 red pepper, deseeded & chopped
    1 green pepper, deseeded & chopped
    125g mushrooms, chopped
    1 large celery stick, chopped
    454g low fat beef mince
    1 400Ml can/box of chopped tomatoes
    1 Tsp Worcester sauce
    300Ml of beef stock
    2 level Tbsp tomato puree
    1 Tbsp mixed Herbs
    400g cooked wholemeal spaghetti
    Parmesan Cheese

    Method

    Spray a frying pan with Fry Light and cook the onion until transparent then add the meat and cook until brown. Put to one side.

    In a deep saucepan spray with Fry Light and cook the onion until transparent, then add, garlic, carrot, peppers, mushrooms and celery and cook for 10 mins.

    (If you want a smooth sauce then remove from the heat and using a hand blender blitz to a smooth sauce.)

    Add the meat and the tomatoes, stock, Worcester sauce and season to taste, cook for 30 mins until it thickens.

    Add spaghetti to the sauce, mix and serve, sprinkle with Parmesan if required. Enjoy with salad!
     

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  15. Shortyshaw

    Shortyshaw Member

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    I always use the spag Bol oxo cubes ! They are brill and at the moment only 34p a box at tesco :) just add tin of toms, onion, and Tom purée with ur mince ! Yummy :)
     
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