|Serves||4 to 6|
|Total Time||3 hours|
Culinate editor’s note: What we call sketty the Brits call spag bol, a family-dinner classic.
Once you’ve learned how to make spag bol, you’ve begun to master a range of skills that will introduce you to a whole family of different recipes. The ingredients may vary quite a lot from recipe to recipe, but the techniques remain the same: the proper browning of meat, the slow sautéing of vegetables in oil or butter, the gentle stewing of meat in a highly flavored sauce.
Changes in ingredients, spices, herbs, and quantities make for completely different end results. Add potato, chile, and cumin to a very similar sort of stew and you get a Latin American picadillo to eat with tortillas and rice. Make the stew meatier and less tomatoey, ladle it into a dish, cover it with buttery mashed potatoes, then bake it in the oven, and you have cottage pie. A similar stew, well seasoned with cumin and chile and simmered with beans, gives you chili con carne.
|3||Tbsp. olive oil|
|1||lb. ground beef|
|2||cups tomato purée|
|~||White wine, 1 large glass (about ¾ cup)|
|¾||cup organic vegetable or chicken stock|
|~||Spaghetti or dried tagliatelle, about 1 pound|
|~||Parmesan cheese, to serve|
This content is from the book River Cottage Family Cookbook by Fizz Carr and Hugh Fearnley-Whittingstall.
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