seanc80 I use liver as an ingredient for Spag Bol. Only a bit like - mushed up for an umami background flavour.
Problem is you can only buy it in giant packs, so end up given the rest of it to the cat.
The really low-end restaurant thread
Dutchy should be along to do the old “I called my local Turkish restaurant the other day to see if they deliver. They do, they also said they did lamb, chicken…” joke soon.
Smallman1 It’s a strong gag to be fair
Fuck off, Ed - I’m better than that.
If someone mentioned chickpeas or lentils however…
mono-stereo
That’s a good Idea. I usually put 50/50 beef & pork mince in mine. Some chefs put a jar of anchovies in a spag bol.
- Edited
Dubman Yup, I tend to do 60/40 beef to pork. I’ve tried all sorts over the years but I think I have it nailed now.
The breakthrough tip I got is to throw in the rind off a block of Parmesan at the Soffritto stage. You need to do it early as it takes ages to break down. Try it and then thank me for powering up your spag Bol. 
Agree with the 60/40 beef to pork mix, get yourself down the butchers and get it done properly.
Tablespoon of Marmite in your chilli con carne or veg version is a winner as well.
Me too. I brown a few chicken livers to go in with some beef mince, veal mince, pork mince and some pancetta. Once they’re well caramelised, mash them down into the other meats. They don’t give a liver taste to the finished ragu, but just give it this real depth of flavour that I’ve not been able to replicate any other way.
Lads, what is all this shit? Fucking marmite in your chilli? Bacon in your Bolognese sauce?
Why is it whenever anyone mentions chilli or Bolognese people come out with all this sort of ‘secret ingredient’ bollocks?
The winners amongst us know that anchovy paste is the key to an absolute humdinger of a spag bol.
Anchovies definitely in a spag bol
New to me but do love anchovies, will give it a try.
Any recommendations for decent anchovies? Does everyone just buy whatever tin or jar they first come across or is there anchovies and proper anchovies?
Interesting points about Anchovies and bacon in a spag bol. Noted.
Sorry to sound crass but a layer of Philadelphia on a lasagne is supposed to be the bees kness too. Never tried it though.
Footnote - Anybody that puts carrots in a lasagne should be sectioned.
seanc80 carrots are part of the holy trinity of Italian cooking - along with celery and onions.
Along_the_Wire Finely chopped, obviously.
Hursty Ortiz anchovies. You want them salted, not marinaded.
I stick anchovies in most stew-type stuff
I cant abide them in a lasagne. Completely ruins it for me.