Author Topic: Fab Bol Sauce  (Read 17587 times)

Offline achookwoman

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Fab Bol Sauce
« on: September 23, 2012, 08:07:06 am »
Fab. Bol. Sauce.
This may look like a long recipe but makes 18 to 20 cups of sauce.  It can be frozen. There are many ways it can be used and when using the outstanding produce from our Farmer's Markets it makes a delicious  and slightly different sauce.
Jillian Ryan and Robyn Harris of  PORK FROM THE PADDOCK  were selling 3 ks of Minced Beef for $24.  I used 2 Ks of Minced beef in this recipe,  so that is less than $1 a serve for the beef in this recipe.
Need
2 Ks of minced beef
2 Tablespoons of Olive Oil
2 large brown onions, diced
4 cloves of garlic, crushed
4 x 400g tins of diced tomatoes. ( or 1 K of fresh tomatoes )
350g, tomato paste
2 large carrots diced small
2 large sticks of celery, diced small
2 zucchini , sliced
2 hand fulls of mushrooms sliced
1 teaspoon of cinnamon
2 Tablespoons of Golden Syrup
Do
YOU NEED A VERY LARGE PAN FOR THIS RECIPE

Gently fry the onion and garlic in the Olive oil
Add minced beef and cook until there are no raw bits of meat evident.
Add vegetables and stir into meat,  breaking up any large lumps.
Cook this mixture for 10 mins,  turning every few minutes.
Add tinned tomatoes and paste,  rinse out each tin with 1/2 cup of water and add to mix.
Add Cinnamon and Golden Syrup and simmer for 3 hours,  stirring so that sauce doesn't catch on bottom of pan.

Notes.
Can add different vegetables,  or Pesto , or a tin of beans,  chilli or parsley
Serve with Parmesan Cheese.
This sauce can be used in,  Spaghetti Bolognaise
                                         Savory Pancakes
                                         Fill Potatoes
                                         On Pizzas
                                         Lasagne
                                         Pasta Bake.

Producers.
Pork From the Padock
Kyneton Olive Oil
Garlic,  John Cole
Vegetables, various producers
Fresh Tomatoes, Golden Triangle Hydroponics

Offline achookwoman

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Re: Fab Bol Sauce
« Reply #1 on: September 23, 2012, 08:19:51 am »
I wrote this recipe for the Farmers' Market. for which I am the recipe developer.  It is on my Farmers market Blog.  I have tried to take a hard copy but it refuses to copy.  I have transferred it over to here as I can take a copy from here. I can remove it if is is seen as not in the best interest of this Forum.  I didn't intend to post it here as there are already excellent recipes for Spag. Bol.  Cookie or Judy ,  feel free to remove it ,  or ask me to do so.

Offline MargC

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Re: Fab Bol Sauce
« Reply #2 on: September 23, 2012, 08:26:17 am »
Sounds nicer than the "In The Mix" spag bol. Will try next week for sure!

Offline CreamPuff63

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Re: Fab Bol Sauce
« Reply #3 on: September 23, 2012, 11:21:10 am »
Thx Chookie. We are big lovers of spaghetti bol in this family, and I'm sure yours is a goodie.
Non Consultant from Perth, Western Australia

A balanced diet is a biscuit in each hand

Offline achookwoman

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Re: Fab Bol Sauce
« Reply #4 on: September 23, 2012, 11:26:51 am »
You could make 1/2.   
I chopped the onion and garlic in the TMX,  and also the veggies,  but not the mushrooms.

Should I leave the recipe on. ??

Offline Katiej

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Re: Fab Bol Sauce
« Reply #5 on: September 23, 2012, 11:31:57 am »
Yes please leave the recipe Chookie.

I often make a large batch for the freezer and I'd love to try your recipe next time I make it.
Katie from Adelaide, SA

A party without cake is really just a meeting - Julia Child

Offline judydawn

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Re: Fab Bol Sauce
« Reply #6 on: September 23, 2012, 11:32:49 am »
Most definitely Chookie, it's in the non-Thermomix section where anything goes.  I used to enjoy my spag bol prior to TMX, haven't since though so it must be better cooked on the stove top. I will try it next time we have it - I usually only do it twice a year at the most.
Judy from North Haven, South Australia

Learn from the mistakes of others. You havenít time to make them all yourself.

Offline CreamPuff63

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Re: Fab Bol Sauce
« Reply #7 on: September 23, 2012, 11:33:39 am »
Yes definitely. I can't print it off yet until tomorrow  :D
Non Consultant from Perth, Western Australia

A balanced diet is a biscuit in each hand

Offline nazar

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Re: Fab Bol Sauce
« Reply #8 on: September 23, 2012, 01:04:00 pm »
oh yes chookie please leave it here it sounds like a fabulous recipe

l love to cook spag bog in bulk as l turn some into lasagna and freeze extra meals for when l work
 thank you

do you think this would fit into a 6 litre slow cooker

South West WA AUSTRALIA

Offline Halex

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Re: Fab Bol Sauce
« Reply #9 on: September 23, 2012, 01:06:54 pm »
Identical to mine apart from the golden syrup. I use red wine instead.  Never thought of golden syrup :)

H :)
Mum to Crown Prince......

Offline jeninwa

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Re: Fab Bol Sauce
« Reply #10 on: September 23, 2012, 01:08:50 pm »
Please leave it on here Chookie as I want to make this during the week.
I child-proofed my house, but they still get in!

Offline achookwoman

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Re: Fab Bol Sauce
« Reply #11 on: September 23, 2012, 01:12:02 pm »
Nazar, measure 22 cups into your slow cooker,  as the finished amount is 18/20 cups.    This will leave room for evaporation.

Offline nazar

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Re: Fab Bol Sauce
« Reply #12 on: September 23, 2012, 03:01:39 pm »
what a good idea . l should of thought of that  silly me

South West WA AUSTRALIA

Offline jeninwa

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Re: Fab Bol Sauce
« Reply #13 on: September 25, 2012, 04:54:40 am »
Have this on cooking now, some in the slow cooker the rest on the stove top.

Though it best to take some out or I would come home from work this pm to sauce every where lol. I all ways find that there is alway more liquid from the condensation in the slow cooker, next time I think I will make half quantity next time :)
I child-proofed my house, but they still get in!

Offline achookwoman

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Re: Fab Bol Sauce
« Reply #14 on: September 25, 2012, 05:24:18 am »
Jen,  it makes a lot.  Looks good though.