Author Topic: Spaghetti Bolognaise from In the Mix (Read 17457 times)

Halex · « **Reply #15 on:** April 18, 2012, 11:32:26 pm »

Well done JD, great finding.

Yes it looks like it.

H

judydawn · « **Reply #16 on:** April 23, 2012, 07:03:45 am »

I made this today using Hally's tweaks and adding the lemon zest instead of orange zest as Merlin suggested. This is for tomorrow's lunch so will probably develop even more flavour by then but just having a few spoonfuls, I am very happy with this. The colour too is something I have not been able to achieve with TMX spag bol sauce before either. This lot is for the freezer - as the others have said, it makes heaps. I did use the pork fillet and the rump steak - very expensive sauce for a 3.5 year old visitor tomorrow

Halex · « **Reply #17 on:** April 23, 2012, 07:07:01 am »

It looks just like mine, but I used beef mince as that was what I had defrosted.

It tastes fantastic with home made pasta.

I am happy with this recipe too.

H

Merlin · « **Reply #18 on:** April 23, 2012, 07:54:39 am »

Judy, I haven't tried it with orange zest yet. I normally put a whole 3-4 cm long piece of lemon peel and then take it out at the end. I'm open to trying orange p eel if anyone has had a go with it previously.

Cornish Cream · « **Reply #19 on:** April 23, 2012, 09:06:26 am »

Looks good JD. I bet your GS will eat every bit

Halex · « **Reply #20 on:** May 04, 2012, 12:50:37 am »

I am making this today using the pork fillet & steak. Interested to see what the difference will be of course the meat is of a higher quality.

Will report back

H

Using the more expensive cuts of meat, I really couldnt tell the difference it tastes just as good both ways. I have only tried a spoonful & not with pasta but In future happy to make with good old mince.

I have just put this into 3 containers for the freezer (sigh). It is a really good meal for a large family or gathering.

H

Bambi · « **Reply #21 on:** July 28, 2012, 09:16:35 am »

Had this tonight. Cooked as per recipe. I loved it 5/5 easily. Love the orange and star anise flavors! Very nice. Kids gobbled it up too!

Loveyourwork · « **Reply #22 on:** September 03, 2012, 11:22:39 am »

We love this version in our house - it has replaced our traditional recipe. The star anise and orange flavours are subtle, but give it a really nice lift. It a nice change from the overly tomato flavoured versions that most people do.

We use beef too. DD2 loves it!

Halex · « **Reply #23 on:** September 03, 2012, 11:44:48 am »

Bambi & LYW glad you enjoyed, I make it regularly & using the mince it is such a cheap meal.

H

Karen-F · « **Reply #24 on:** September 24, 2012, 11:05:45 am »

Quote from: Halex on April 18, 2012, 07:00:19 am

I have added 2 tsp of catamelised garlic paste to this. Also added, parsley, oregano & basil from the garden

Tossed it through my wok, added all sauce. DEVINE

Serving it with home made fettucini & shaved parmesan on top.

Top Restaurant Quality.

H

Halex, I love your interpretation of this recipe...carmelised garlic paste and fresh herbs as an inclusion sounds lovely!

I cooked this for the first time tonight.

The smell in the house while cooking the pasta sauce was really amazing! I loved the flavour and I love the idea of sneaking in so many vegetables. I followed the recipe to the 'T' and personally I enjoyed the inclusion of orange zest and star anise, my kiddos were a little unsure to begin with.

While the meal was a success and all plates clean...I may experiment halving the star anise and orange. All in all a nice 'twist' on a standard family meal. BTW..I would say its the nicest bolognese I have made in my TMX.

~ K

Halex · « **Reply #25 on:** September 24, 2012, 11:20:07 am »

Katen-F thank you.

Looks good, ths is the best bol sauce in my opinion that you can make in the TM & it makes heaps

Halex

Jamberie · « **Reply #26 on:** October 06, 2012, 11:20:09 am »

Made this tonight and we thought it was great. Pre TMX, we ate spag bol lots but I've kept putting off making it in the TMX because I didn't want to be disappointed! I mentally prepared myself that it would be different to the spag bol my family usually have and I think that helped!
I also used pre-minced beef as it is what I had at home and found the texture to be great.
We will certainly be having this (or a version of) regularly.

Amy :-) · « **Reply #27 on:** January 28, 2013, 10:55:13 am »

I made this tonight - YUM! I only added one star anise, and instead of zucchini I added some chunks of pumpkin that needed using up. This will be my number one bolognese recipe from now on

Kimmyh · « **Reply #28 on:** January 28, 2013, 11:25:29 am »

We eat spag bol all the time but I haven't had success converting my stove top recipe. Must try this but am sceptical that it will be too runny.

Jamberie · « **Reply #29 on:** January 28, 2013, 11:26:02 am »

That looks delish Amy! It's my favourite spag bol sauce too