Spag Bog

Blogger is doing weird things with photos today, so I'll have to skip the first few photos from this post, and pic it up in the middle.

Spag Bog. Every home has got a recipe, This is mine. It's not fast.. but it's worth it. I usually make mine one night, and let the flavours marry overnight in the fridge, to serve on bucatelli the next evening. It freezes well (if there's any left over!) and it's a great way out of getting 6 adult meals out of 500g of mince!

Finely dice a couple of rashers of bacon, fry until crispy. Add 500g lean premium beef mince and brown. Even though I use a non-stick pan, I like to add some of the oil from the semi-sun dried tomatoes that will be added in later. I also added the last of the roasted marinated caps from my haul of peppers last year. Add some oregano, basil and garlic and a glass of red wine. Simmer slowly until it has absorbed all the liquid (as in the above photo)


Add 1.5 cups of milk, again, simmer slowly until all the milk has been absorbed.


Add one can of Italian Roma tomatoes, a handful of semi-sun dried tomatoes and a whole jar of sugo (I have used the last of my bottled stuff from Summer, so I use La Gina brand)

(photo taken the next morning)

Simmer for 2 hours until thick, glossy and unctuous. Allow to cool, return to a simmer to heat and serve over fav pasta with a grating of Peccorino Romano.