Spag Blog

Australians would get that. This Australian got it tonight…and will get it again tomorrow…if he is in luck.

Second day home-made spaghetti Bolognese is one of the highlights of cuisine that you rarely see in food writing. Indeed, it is rare to find any reference to leftovers in the fancy cookery books – other than the occasional note that something may or may not be frozen. In the case of leftover home-made spaghetti Bolognese we have never had enough excess to freeze it. That is how good it is.

This is not an organic spoons and harvesting garlic before daybreak sort of cooking – I have not got the expertise, patience, or sense of solemnity for that. This spag bog contains grocery store tomatoes, capsicums, and onions and a jar of commercial spaghetti sauce as a base. The particular dish you see in the illustrations has Paul Newman sauce in it, but you can use lots of other ones like Dolmio or IXL and skip the snivelling charity announcement on the lid. You can also avoid the late Newman’s politics. It doesn’t really matter as long as there is tomato stock, oregano, and garlic in the jar.

I do add extra garlic ( we are in a vampire zone ) salt, pepper, olive oil, and chopped champignons.

The ground beef should be from a cow. It doesn’t really matter whether it is the cheap fatty sort or the premium dry type – it gets fried anyway and the fat drained. And when I say fried, I mean fried. Lowish-medium heat, but done long enough to make it crisp. The extra texture in the sauce is important.

How long to cook the sauce for? All day at very low heat.

Which spaghetti to use? I use the Australian San Remo brand in regular size, but you can suit yourself. If you learn to cook pasta well, any spaghetti type will work with this. Al dente for the first night. Leftover dente for the next – and it is the taste of the next night that I really relish.

The pot sits in the icebox overnight and the flavours melt into each other. The leftover spag softens a little and the bog sweetens a little. With a soft red wine and crusty Italian bread, this is truly a dish fit for a King – or a Caesar.

2 thoughts on “Spag Blog

  1. I learned something, Dick. The “frying” bit. Giving the meat texture and crust. I get it! Thanks.


    1. Glad to help. I must admit to being discouraged in the past with some of the beef mince that we got from Woolies and Coles when I didn’t fry it long enough or crisp emough. A forgotten pan of it at low heat one day clued me in to the trick – I saved the thing at the right moment – and I make it a point to thoroughly brown nearly all the meats I incorporate into made-up dishes now. Still can’t cook a steak that anyone wants to eat, though…


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