I used to like making Spag Bols using Dolmio, but noticed recently that the jar now contains big lumps of chopped tomatoes obvious money saving ploy. Anyone recommend an alternative good sauce?
Try 1 chopped and fried onion, with a crushed clove of garlic thrown in, then a can of chopped tomatoes and a pinch of mixed herbs. Other optional add-ons: a splash of soy sauce or balsamic vinegar, and a serious slug of red wine.
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Would a bottle of Ragu or the Lloyd Grossman spaghetti sauce not do the trick?
I find they all taste too sweet. Nothing better than a Saturday afternoon making a massive pot of Bolognese sauce and letting it simmer for ages before using some with paste or for lasagne, and freezing the rest for future use.
Hint: it gets even better if left to cool overnight, then reheated. Bit like most slow-cooked dishes, in fact...
I just had that scene from Goodfellas in my head, where he has to keep stirring the tomaytow sauce.
It's the only way to do it...
True ,they taste too sweet,but if you want the quicker version ,try OXO Italian cubes (2/3 per 500g meat) plus minimal mixed herbs and the results do not disappoint.
Have tried both but doesn't taste as good.
As andrew say's perhaps make my own and experiment a bit. Not sure there will be enough wine left over for the saurce.
Goodfellas, on my HD DVD list £4.99 for my Birthday next week.
I have to agree with Andrew. I now only make Bolognese sauce as its so easy and quick to do.
3 table spoons tomatoe puree, 500ml pasatta (sp?) (sieved tomatoes). large splash olive oil. 1 chopped onion, oregano. minimum 1 clove garlic per person,
bacon, red/white wine, tabasco, peppers, pancetta,
edit:this takes about 15 mins, but is better if left to cool then had the next day.
mmmmmmm, you're making me feel hungry.
The Sainsburys own brand tomato pasta sauce isn't too bad.
Always best to make your own sauce. If you find it a little too rich, add the zest and juice of one lemon, or other citrus fruit, to the sauce, about 5 mins or so before plating up. . . .it helps to freshen the whole dish.
If you make lots of it you can freeze it as well; add to meatballs or to any dish that takes your fancy.
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Formerly known as plastic penguin
PP, I also add lemon zest and juice to most of my tommy based dishes as it does give them an edge.
Love Bol sauce on chips. Not as good as home-made chile on chips but less stressful on the family (and me) the next day.
next on the cookery forum ....
how to bake your own hobnobs
If it has to be from a jar.... Ragu. I find that the smoothest.
Were you taught by my mother-in-law?
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