One of my all time favourite comfort dishes has to be spaghetti bolognaise – affectionately named spag bol. I think it’s something that I learnt to make years and years ago and have been adding and changing and finding new ways to make the flavour better. I think I made the ultimate version of spag bol the other night. I also dig spag bol as a meal you make when it’s just you and you can freeze portions for days when you don’t feel like cooking.
This time I didn’t have a wealth of ingredients at my finger tips and so I improvise, oh boy am I glad I did because this one was sensational. I always love using onion, so be it red or white I will include it. This time I had a red onion, which I sweated off with some fresh garlic and fresh chilli. Once the garlic and onions had softened slightly I added a bit of white wine and let it just do it’s thing. Next up added some mince and browned that off. I then add my herbs and spices, which vary and I can’t remember exaclty what I used but it was salt and pepper and dried origanum and basil. Next up I added some chopped up aubergine, peppadews, a couple chopped fresh tomatoes, a tin of whole peeled tomatoes and a squeeze of tomato paste. Because I’m using tomato I added a bit of sugar and another rad tip from Rik a dash of white wine vinegar (seriously this takes the dish from good to amazeballs).
Then I just sit back, relax and wait as the sauce melds into itself and becomes a rounded spag bol sauce. I go back and taste often adding seasoning if and when needed.
Cook some pasta and you’re ready to rock and roll. I like to be a little sneaky and add some grated cheddar cheese on the pasta before adding the sauce. Pile on a genearous spoonful or two of sauce, more cheese and some fresh basil. Yum, yum, yum!
Have you got some spag bol tips? What’s your favourite addition to your sauce?
Photographs Eat Play Luv © (please request permission before using)