Comments on Gastronomy Domine: Spaghetti bolognese

Excellent news, Molly! Really glad they enjoyed it...

2009-02-05T00:21:00.000Z

Excellent news, Molly! Really glad they enjoyed it. (Hope they don't develop too much of a taste for wine!)

Liz- this recipe was so so good. Even my picky eat...

2009-02-04T19:22:00.000Z

Liz- this recipe was so so good. Even my picky eater children loved it. I thought they wouldn't because of the red wine, but it turned out wonderful.
I know you wrote this post all the way in Nov. but I did a google search for Spag Bol and it came up with your blog.
Thank you so much!

Aargh.... "something", not "somethign". I did say ...

2008-11-17T17:32:00.000Z

Aargh.... "something", not "somethign". I did say it had been a long day!

PS - wv = "redolded". Is it just me, or does that sound as if it should be in the OED?

Ooh... yum! I'm going to pass this on to the Young...

2008-11-17T17:29:00.000Z

Ooh... yum! I'm going to pass this on to the Young Man, who, as you know, has been conducting extremely scientific research into the make-up of the ideal ragu. He favours the worcester sauce and tabasco addition, but maybe I can bring him round to anchovies.

I did hear (though whence I cannot remember) that you're supposed to make a ragu with a mixture of beef mince and pork mince. Is this somethign you've heard of, or are long hours at work making me hallucinate?

Well, I don't even tell my guests about the anchov...

2008-11-16T21:44:00.000Z

Well, I don't even tell my guests about the anchovies. Well, there was a time...It started when I put them into a sauce for a strict vegetarian, back when I was young and unethical. Best marinara he ever had...wanted to know, was it the rosemary? He he, nope. Maybe I'll do a spaghetti reply. Ciao Liz

Dear Liz,This recipe was brilliant. The anchovy a...

2008-11-15T22:35:00.000Z

Dear Liz,
This recipe was brilliant. The anchovy and other stinky condiment bits made the sauce reduce to a lovely rich color and flavor.

Heston Bloominhell uses the star anise trick, whic...

2008-11-15T21:30:00.000Z

Heston Bloominhell uses the star anise trick, which is cheating if you ask me.

This is funny - I'm really bad at guessing which r...

2008-11-15T12:30:00.000Z

This is funny - I'm really bad at guessing which recipes are going to generate the most comments, and I thought this one would probably pass by without any at all. I'm really glad everyone is so spag bol-conscious - but can anyone explain why there are no comments next to the world-beating Christmas cookies I came up with earlier in the week? (Pouting a little now.)

Lizzie - I will give your star anise go a twirl next time I make some. Thanks! And Anon - I am looking forward to hearing how your daughter gets on.

I've secretly put anchovies in my sauce before and...

2008-11-15T10:27:00.000Z

I've secretly put anchovies in my sauce before and can honestly say that there is no fish taste but I'd agree with the extra richness they bring. I've never put balsalmic vinegar in and today my 15-year-old daughter is going to try out this recipe as she needs one to make her very own classic.

Will report back on flavour later

Anchovies are a great addition to bolognese. In my...

2008-11-14T23:21:00.000Z

Anchovies are a great addition to bolognese. In my bastardised recipe I throw in a star anise (just one) when simmering it, and remove it before serving; it gives the sauce a great depth.

You've got me in a dither over this. We've been l...

2008-11-14T22:03:00.000Z

You've got me in a dither over this. We've been laying off the pasta but Spag Bol is one of my favorite foods. I will use your recipe tonight!

I think you may have hit the nail on the head: one...

2008-11-14T16:37:00.000Z

I think you may have hit the nail on the head: one of the reasons I've not cooked spag bol in years is that it was a bit of a standard when I was a student, and I became bored of it. It's nice to resurrect these things. I must make cauliflower cheese (another old fave) some time too - haven't had that in *years*.

Having lived on spag bol as a student I've steered...

2008-11-14T16:34:00.000Z

Having lived on spag bol as a student I've steered clear of the stuff ever since.

Perhaps anchovies are the very thing to rehabilitate the old war horse.