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Margaret Fulton’s SpagBol

When you think about refining cook, no one has come close to Margaret's recipe. She told us all how to cook in Australia!
Time
Prep Time: 30 min Cook Time: 6 min Time:: 36 mins
Ingredients
  • 45 grams Butter
  • 2 tablespoons Olive oil
  • 1 Medium onion, finely chopped
  • 1 Medium carrot, finely chopped
  • 1 Stick celery, finely chopped
  • 2 Garlic cloves, finely chopped
  • 90 grams Pancetta, coppa or bacon, finely chopped
  • 500 grams Minced beef, pork or veal mince
  • 1/3 cup Dry red wine
  • Salt and freshly ground pepper
  • 3 tablespoons Tomato Paste
  • 1 cup Beef Stock
  • 1/4 cup Cream (Optional but delicious!)
Instructions
  1. On med-high heat, fry the onion, carrot and celery until onion is softened. Add the meats and fry, stirring constantly to avoid lumps, for about 10 minutes until browned
  2. Add the meats and fry, stirring constantly to avoid lumps, for about 10 minutes until browned. Throw in the wine, bring to the boil and burn off the alcohol. Add the tomato paste, stir in thoroughly, and then the tomatoes.
  3. dd a reasonably generous quantity of water to cover the meat. Bring to the boil and leave on a lively simmer covered. You are going to cook it at this temperature for at least several hours. The longer the better. Six hours is better. Because it’s actually bubbling away, it means that you do need to check it from time to time to add water as required.
  4. This is really good, just some parmesan on top to serve. True it takes a while on the way in, but on the way out you have, for two people, four meals ready at the push of a defrost button. And most of the cooking time, you are reading or knitting or doing Goodreads or….whatever your idle preference is.