Comfort food: spag bol and pancakes (but not spag bol with pancakes)
It’s a comfort food kinda day in Canbera. Nicole Murphy, the Chair of Conflux is visiting me this evening and - given she’s the kind soul who is running the Regency Gothic Banquet - I thought I’d ask her for a comforting recipe from her childhood. Think Sydney/Canberra, not too long ago. Think cold nights and tired days. Nicole’s mother would make pancake after pancake in the electric pan - they would put their favourite toppings on.
Now, I’ve already blogged pancakes, so I need to find you another recipe. Nicole’s mother also made spag bol (the Aussie version of spaghetti bolognese), so here it is.
Spag bol sauce
Brown onions in some oil. Add beef mince and brown. Add tomato paste, tomato sauce, worcestershire sauce and mixed Italian herbs. Add a little water and let simmer until the sauce thickens.
food history, spaghetti bolognese, spag bol, Nicole Murphy, Canberra, Conflux, mixed Italian herbs
July 13th, 2007 at 12:05 am
Our family recipe is similar, only we also add curry powder or chili flakes for a bit of zing.
July 18th, 2007 at 8:01 pm
The cayenne and mustard is the early 19th century variants on curry, so that makes good sense. Your family has modernised it :).