Spaghetti Bolognese

[Alison]

I've never had puy lentils, must look out for them. We occasionally use no meat/substitute at all, just add extra veg, or use ordinary lentils instead. I haven't bought a jar of Dolmio for about 3 years though; if we've run out of our own frozen or canned/jarred tomatoes, I use organic tinned instead.

I don't like Dolmio and the like much either and find that decent tomatoes with herbs etc produces a much nicer flavour and is no more effort.

*Daft question alert*

Do you pre-soak the lentils, or just bung em in?

I just bung mine in, they'll cook a bit quicker if you do soak them but no needs at all especially for a long cook item like bolognaise.

[Rhona]

Puy lentils are really nice - they do have a much deeper, peppery flavour than other lentils. They make a lovely dahl too.

[smallblueplanet]

Waitrose/Merchant Gourmet have an interesting selection of lentils (for those of us who used to think that there were only red & green split lentils! )

WaitroseDeliver : Browse the Shop Ooops link only goes to front page but check MG selection

We've tried most of the 'unsplit' varieties in the spag bol. don't soak em but do pre-cook for 20 mins or so (use some of the cooking water) - but don't think you have to as has been said.

[COMPOST CORNER]

I used to use Adzuki beans when I was living a more frugal existence.
Not flush now, but can spend more than 30 quid on a months shop.
Mind you, that was 25 years ago.

[swansea girl]

Turkey mince
onions
mushrooms
garlic
beef oxo cube
tomato passata
peppers (when I've got some)
and garden peas chucked in at the last minute ...lovely

[HotStuff]

Olive oil
Beef mince
Chopped onions
Pancetta
Garlic
Mushrooms
Tinned toms
Tom puree
Oregano
Red wine
Black pepper

Had it tonight with home baked Garlic & Rosemary focaccia to mop up the juice

[taff]

um.. basic as hell for me

mince
onions
passata
stock [but never ever EVER oxo, yeuchh double yeuchhhh]
occasionally garlic

and a damn good parmesan

[Hilary B]

Mince (of whatever sort is available)
Onion
Garlic
Tinned chopped tomatoes
whatever herbs are handy (fresh if poss, otherwise Italian Herb mix bought in Waitrose)
Any veg I want to use up, finely chopped.
A little water if it looks like getting too dry.

[lynda66]

tomatoes
tomato puree
mince
onions
mushrooms
garlic
pepper
oxo
herbs if i have them

and in the past have added virtually every vegetable known to man, grated, great way of getting whingeing kids to eat their veg ..... still do sometimes if i've got stuff needs using up

but never ever basil bleurghhhhhhhh

[FionaH]

Mince
Homemade tomato sauce stuff
lots of mushrooms
Anything that needs eating
Stock cube
Lots of garlic
Oregano

[buela92]

This may seem an odd idea, but once the mince has been browned stir in the tom puree and cook for 5 minutes, then add half a cup of milk and cook until soaked in before adding the rest of the usual. It really enrichens the sauce. Also the longer you cook it for the better.

[Brengirl]

Ditto and also.......has anyone included chopped chicken liver - yummy.

I do not buy shop mince. Our local market sells 5lb rolled top rump joints for £10. I take off what I want to roast and mince the rest. Truly real minced beef.

[Rhona]

Bren, yes - I always add chopped livers if I'm doing a a day-long ragu in the oven. I never buy mince anymore as I prefer to make my own. The other thing I forgot to mention in my original recipe is milk; either soak the meat in it before mincing, or add a little as you finish the ragu.

In winter, I serve it with polenta or even risotto. Very comforting comfort food!

[phil the shed]

my OH cooked this on the weekend
This Morning | Fettuccine alla bolognese - ITV Lifestyle
not my usual but this was very good indeed