I'm devastated ! I thought I'd 'saved' Richard and Judys ultimate Spag Bol recipe but have lost it - HELP !

Answer 1

Richard & Judy's own 'Spag Bol'
If you want to try Richard & Judys 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.

Answer 2

Ive just looked it up for you here you go, 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.

Answer 3

Heres the recipe got it off the internet:

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.

But me personally i like it with a bit of good old fashioned cheddar

Answer 4

Don't worry, try this one:

Fry some bacon bits.
Chop onion finely. Saute with bacon until transparent.
Add finely chopped garlic.
Add 650 g ground steak (pref. Aberdeen Angus)
Fry until all cooked through.
Pour in a splash of red wine - when it's evaporated, add a couple of tins of chopped toms or a bottle of passata, a squirt of tomato puree, some diced carrots (yes) and let the whole lot simmer on a low light for 25 mins. Add some stock if it gets dry. Season with S & P.
Grate parmigiano reggiano and serve ragout (= meat sauce) with spag al dente.

Answer 5

Their recipie seems ok but look up Heston Blumenthals ultimate spag bol on the BBC 2 Website.He went to Italy and researched it thoroughly.

Answer 6

Its ok as far as it goes.But finely chop chick livers so that they almost dissappear.BUT a bolognese sauce HAS to have finely chopped celery(fry with onion) and grated carrot-TRY

Answer 7

Hi!

Bloomin' 'eck!!

I've missed it!! What a bummer!!

Have you tried the Channel 4 website?