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Spag Bol

*angela*

Silver Member
S: 17st1lb C: 12st9.5lb G: 10st0lb BMI: 31.4 Loss: 4st5.5lb(25.73%)
#1
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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S: 21st11lb C: 21st10lb G: 16st0lb BMI: 48.3 Loss: 0st1lb(0.33%)
#2
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!
 
S: 18st5.5lb C: 11st2lb G: 11st1lb BMI: 24.4 Loss: 7st3.5lb(39.42%)
#3
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.
 

*angela*

Silver Member
S: 17st1lb C: 12st9.5lb G: 10st0lb BMI: 31.4 Loss: 4st5.5lb(25.73%)
#4
Sounds fab, thanks :) it was fine last time until I added the stock so should've just stuck with it :)
 
S: 14st12lb C: 14st10lb G: 11st12lb BMI: 36.5 Loss: 0st2lb(0.96%)
#5
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...
 
S: 20st3lb C: 19st8lb G: 13st0lb BMI: 40.5 Loss: 0st9lb(3.18%)
#6
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
 
S: 9st2.5lb C: 8st11.5lb G: 8st7lb BMI: 22.6 Loss: 0st5lb(3.89%)
#7
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!
 

*angela*

Silver Member
S: 17st1lb C: 12st9.5lb G: 10st0lb BMI: 31.4 Loss: 4st5.5lb(25.73%)
#8
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
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
 

Kwise1

 THE WISE ONE 
G: 8st3lb
#11
*angela* said:
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
Hi Angela
Is this the same recipe that is in this months magazine?

Kx

Sent from my iPhone using MiniMins
 

bilsat

Really likes to cook
S: 18st11.5lb C: 11st9.5lb G: 11st11.5lb BMI: 23.5 Loss: 7st2lb(37.95%)
#13
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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