Spag bol!

When you really fancy it there's nothing on earth like a good old spag bol!  Everyone has their own way of making it and mine varies a little each time; depending what there is that needs using up in the cupboards or fridge.  We usually have ours a bit spicy but that depends on who's eating it.  This evening there was just The Woo and I so we had ours at two scotch bonnet strength!

What rules I do have are:

Always use at least onion and garlic as a base for the sauce.  My usuals also include a mirepoix of onion, celery and carrot softened in a little olive oil but I have done the sauce without the latter two on previous occasions.  Mine will nearly always have oregano, sun dried tomato paste or tomato puree as a bare minimum.  Other things I will always use if I have them are freshly chopped tomatoes or halved cherry tomatoes and mushrooms.

Always brown the mince in a separate pan on a high heat and then add it to the softened onions etc.  I stir the browned meat into whatever's in the pan and THEN add the chopped tomatoes or passata.  I don't know why, maybe the drier ingredients work well together this way, but it does make the final dish taste better.  That's my opinion, anyway.

Always use a bit of red wine to deglaze the pan and then add it to the sauce.

I can't remember the last time a spag bol took less than about 90 minutes to cook out.  I think you need that sort of time for the sauce to reduce down and for whatever you've used in the pan to get early acquainted and share a bit of flavour.

Don't skimp on the seasoning.  Good quality sea salt and freshly ground black pepper never fails to enhance a saucy dish like this one.

I always stir the pasta into the sauce to get it well coated.  I usually use either linguine (my absolute preference) or spaghetti.  Parmesan cheese is an option but we're hardly ever without some in the fridge.  If you like parmesan as much as we do you can save the rind from your previous chunk and cook it in the sauce.  It imparts a lovely flavour - just remember to fish it out before you serve or warn people it's there!

…and my top tip is…I always add a splash of balsamic vinegar to mine and about the same quantity of sugar to cancel out the sharpness.  If you get the balance right I think it takes the humble spag bol to a whole new level!

Buon appetito!