Learn to cook, all the stuff you don't get in recipies and cooking shows

Spag bol
Everyone knows how to cook it(well most people do) but if you want to make really good spag bol keep reading.

So what's the secret or in this case series of secrets?

It begins with the most basic premise of good cooking.

Which is that you want the flavour to be in the food not on the shelf or in the air.
What am I talking about, you may ask.

Well, it goes like this: once the flavour has been added you really need to be at the end of the cooking process because often further cooking will in a sense cook the flavour out of the food and into the air.

So you've browned the mince.

What I do next is grill onions, mushrooms and caps I find also that char grilling is the best way bring out the best in these.

With char grilling you get a grill surface or fry pan hot with a very little oil and you place the cut items one layer on the surface and leave them.
After 5 whole minutes check for colour, if they are brown turn them and leave for another five.

I then add the mince and the grilled gear together with some tomato puree, mixed herbs, a dash of red wine, salt and pepper

You may simmer the mince and puree before you put in the flavour but I strongly suggest once you put in the herbs and grilled gear it's finished.

Don't forget to cook some spaghetti and it's always nice with a bit of cheese.

variations may include garlic, olives, grilled eggplant and zuchini etc...