What? WHAT?!?!?! Am I trying to KILL YOU?!?!?! Nope. This is FAILSAFE spag bol.
NO! Really! Honest!!!
It all started on 'Cooking for Oscar'. Sandra made a Failsafe 'No-Tomato Sauce'. Then people on the Facebook Failsafe pages were sharing what they had made with it. They used it as a dipping sauce, as a ketchup, a dressing and as an ingredient anywhere you'd use a tomato passata. (You can see where I'm going, right?)
So, trusting all my friends in the computer I gave it a whirl. When I said "Failsafe Bolognese" Ms D jumped on me in excitement. (No, really. She jumped into my arms. Did I mention she's in grade 6?!?!) I told her to calm down because I had no idea how it was going to turn out... but she kept jumping up and down. Yeah, no pressure.
Luckily, it was delish! And SO EASY. I had already made the No-Tomato Sauce and had it in portions in the freezer. The rest was dead easy.
In the end... how did it taste? Well... it was a very passable bolognese! And I tried whiskey once again (my second splash at it) which gave it a grown up flavour. The mouth feel was right and the tang was perfect.
- 500g steak mince
- 1/2 Leek, quartered and sliced
- 2-3 cloves of Garlic, crushed
- 1-2 sticks Celery, sliced
- 1 medium Carrot*, finely diced
- 1/4 cup Whiskey
- about 400-800ml No-Tomato Sauce (to taste)
- about 400ml water
- Sautée vegetables, set aside
- Brown mince and add vegetables back
- Add whiskey and cook for a minute or so on high heat, stirring
- Add No-Tomato Sauce about 200mls of Water and bring gently to boil, stirring frequently
- Simmer for at least 30 minutes and add water as necessary
- Cook enough pasta for your brood and I'll assume you know how to serve Spag Bol.
Tweeks: Depending on your intolerances, you can add a lot more vege. Grated choko, grated and peeled zucchini*, sliced green beans.... but don't get too far away from the original Spag Bol idea.