Make my Spaghetti better

Start with frying mince in olive oil, remove and cover.
Then fry finely diced :
Onion
Celery
Carrot
Fry these in olive oil with some freshly chopped garlic, bay leaf, a cinnamon stick, and a couple cloves. I add 2 chopped hot green chillies, seeds etc at this stage.
When the OCC mix has softened well, add a desert spoon of pure powdered chilli.
Mix well, and you may need to add some boiled water to prevent burning.
Add mince to this mixture, and mix well, breaking up any clumps and ensuring an even coating of the mince.
I add a desert spoon of lemon juice, black pepper and salt to taste, and mix.
Add about 6 grated, skinned Roma tomatoes to the pot, add robertsons/ Woolies : mixed Italian herbs and origanum some beef stock, and or red wine ( none of that oxo crap)
Check seasoning, and leave to bubble away, checking that it does not catch at bottom of pan. I make my best pasta sauces in a Le Creuset and its always a fool proof cooker ( right heat, can cook slow and long easily, can stick it in the oven as well).

Someone mentioned freshly made pasta. Really, well I don't have the fracking time for that, so Woolies fresh pasta is a winner for me, and takes less than five minutes, and tastes homemade. Tagliatelle is my favourite on that front.

Pasta done, sauce done, a sprinkling of chopped flat leaf Italian parsley, grated parmigiano reggianno , lashings of a good quality extra virgin, Morgenster comes to mind, and bobs your cousin brother, you have a nice decent pasta meal ! I use extra lean Woolies beef mince btw, although the organic lean is not too bad either. Also, a few grates of a fresh lemon rind on top of the served dish does wonders for taste.
 
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Thanks Sean, looks awesome - I'm going to take the most common ideas out of all of these and combine them
 
Ok, simples.

Your're going at a bolognaise here.

Cube onions and put in pot, low heat, while you prepare the rest.

Garlic, herbs of your choice, SEA salt and a good dash of curry powder.

Pack it. Onions, mince, and the rest. Put lid on and set to 1/3 temp on your dial.

When you've browned the mince (your pot will tell you), add water then your tomato magic.

Use a masher, without regret, to make a fine meat sauce.

Taste and add chutney to ameliorate the tomato.

Simples.
 
I'm giving DJs one a try, bought all ingredients yesterday - cost almost R400 :erm: Looking forward to making it
 
I'm amazed at how many people can't cook properly, especially in South Africa. Our Masterchef is just one of the things reinforcing that. Compared to UK and even AU, the people on that show's ability was rather dismal.
 
I think our society enjoys quantity over quality- as long as we think we are getting a deal we are happy. Look at burger king as a prime example.

One of our work functions was at the one and only - obviously "fine dining".

Half the guys were upset they did not get large buckets of meat and that the portions were so small.
 
My bolognaise sauce recipe for about 250g mince:

Either brown some onion or add some onion flakes later.
Brown the mince and add half a tin of tomoto puree and half a tin of tomoto and onion mix
Grate one large carrot and add it in.
Simer for a while and then add italian herbs (Robertson) to taste and garlic flakes or fresh crushed garlic to taste

On the carrot: You don't even notice it provided you let it simmer long enough to get soft and its a great way to bulk up the mince and make it go a little further. Also a good way to get our kids to eat veggies without realizing it.
 
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