i want richard and judys recipe for spagetti bolognese?

Answer 1

3 Tb olive oil
3 TB butter
1 large onion, finely chopped
2 stalks celery finely chopped
2 carrots finely chopped (size of a wooden match head)
2 bay leaves
1/2 tsp dry oregano (more to taste) 1 tsp fresh
1/4 cup red wine (optional)
1 14 oz and 1 28 oz can tomatoes (36 oz all together)
14 oz tomato sauce - homemade, or commercial, Hunts or similar
1 lb good quality beef, minced
1/4 lb ground pork or Italian style pork sausage broken up in small pieces
salt
chili pepper or pepperoncino, small piece (more to taste)
IN an earthenware pot or the heaviest, deepest pot you have, heat the oil/butter. Add the chopped onion and saute briefly over medium heat until just translucent. Add the celery, carrot and optional hot pepper and cook gently until softened, about 2 - 4 minutes.

ADD the minced beef and the pork sausage, breaking it up with a fork. Add salt to taste, stir, and cook only until the meat has lost its raw, red color. Add the wine, turn the heat up to medium high, and cook, stirring occasionally, until all the wine has evaporated.

ADD the tomatoes, the oregano and the bay leaves and stir thoroughly. When the tomatoes have started to bubble, turn the heat down until the sauce cooks at the gentlest simmer, just an occasional bubble. Cook, uncovered, for a minimum of 3 to 4 hours, stirring occasionally. Taste and check for salt. (If you cannot keep an eye on the sauce for such a long stretch, you can turn off the heat and resume cooking it later on. But do finish cooking it in one day.)

USING FRESH TOMATOES: Plunge in hot water, peel and de seed as much as possible, simmer in a little water, covered, until soft, then process briefly to a coarse sauce consistency before adding.

YOU can refrigerate for up to 3 days. Freezes well. You can make extra portions for later.

Answer 2

That is quite simple. If you know how to make normal spagetti bolognese with garlic just don't put any of it into the sauce.

Answer 3

Mmmm.... Same

Ive just looked it up for you here you go, i have also pasted the link below if you want to see it for yourself.

If you want to try Richard & Judy’s own ‘Spag Bol’, here is the recipe:

Ingredients:
Half a kilo – 500gs – of lean minced beef.
One large onion
One large tin of chopped tomatoes
Four cloves of garlic
Two Oxo cubes
A large palmful of Schwartz mixed herbs
One tub of chicken livers
Half to three quarters of a bottle of good red wine
Large glass of Amontillado sherry
Salt and pepper
A good squirt of tomato puree – about a tablespoon.

Preparation
Brown the mince in a large pan with a little olive oil
Ditto the chicken livers. Set both to one side.
Gently fry the chopped onion ‘til soft. Do not brown it.
Add crushed garlic – do not brown it.
Add mince and livers, and pour in the wine.
Add herbs, chopped tomatoes, puree, and seasoning including oxo cubes.
Gently simmer for 90 minutes, adding more wine if necessary. Keep mixture nicely moist with plenty of fluid in sauce.
After 90 minutes add sherry, and simmer for ten more minutes.

Serve on bed of spaghetti and sprinkle with shaved parmesan cheese.

Hope this Helps, and hope you like it if you do deside to try it.
XxXx