{"id":158,"date":"2004-11-13T08:46:02","date_gmt":"2004-11-13T15:46:02","guid":{"rendered":"http:\/\/pwoodford.net\/blog\/?p=158"},"modified":"2006-09-04T09:44:10","modified_gmt":"2006-09-04T16:44:10","slug":"saturday-down-under-hash-tucker","status":"publish","type":"post","link":"https:\/\/pwoodford.net\/blog\/?p=158","title":{"rendered":"Saturday Down Under Hash Tucker"},"content":{"rendered":"<p><em>Yum . . . spag bog!<\/em><\/p>\n<p>Several years ago, when I was putting the <a target=\"_blank\" href=\"http:\/\/half-mind.com\/Cookbook\/\">Half-Mind Cookbook<\/a> together, an Australian harriette inadvertently posted a shopping list to the international hash e-mail list. The line that caught my attention said &#8220;mince for spag bog.&#8221;<\/p>\n<p>Spag bog? That could only be some sort of Australian dish, right? Like Jumbuck boiled in the billy? Good tucker, at any rate . . . so I contacted the harriette and asked her to send me the recipe. Which, much bemused, she did. And here it is:<\/p>\n<p><center><strong>Aussie Spag Bog<\/strong><\/center><br \/>\n<strong>Ingredients<\/strong><\/p>\n<ul>\n<li>1 kg mince<\/li>\n<li>1 tin tomato paste<\/li>\n<li>1 jar spaghetti sauce (about 750 ml)<\/li>\n<li>2-3 onions, chopped<\/li>\n<li>1 tin peeled tomatoes<\/li>\n<li>1 or 2 cloves garlic<\/li>\n<li>rosemary (to taste)<\/li>\n<li>thyme (to taste)<\/li>\n<\/ul>\n<p><strong>Directions<\/strong><\/p>\n<p>Brown the mince, transfer to a large pot, add the other ingredients. Simmer it with a bit of water added, with lid off until desired thickness reached, about two-three hours, stirring occasionally. Best results obtained in cast iron pot (Dutch oven or camp oven). You can leave the lid on if you don&#8217;t add as much water, as it should be thick when finished.<\/p>\n<p>Serve over cooked spaghetti.<\/p>\n<p><strong>Notes<\/strong><\/p>\n<p>1 kg = 2.2 lbs, 750 ml = about 1.5 pints, mince = ground beef, and tomatoes must be pronounced &#8220;to-myte-oes&#8221; whilst making this recipe.<\/p>\n<p>Spag Bog = Spaghetti Bolognaise!  I should have known. . . .<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Yum . . . spag bog! Several years ago, when I was putting the Half-Mind Cookbook together, an Australian harriette inadvertently posted a shopping list to the international hash e-mail list. The line that caught my attention said &#8220;mince for spag bog.&#8221; Spag bog? That could only be some sort of Australian dish, right? Like [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[15,4],"tags":[],"class_list":["post-158","post","type-post","status-publish","format-standard","hentry","category-cooking","category-hash-house-harriers"],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/pwoodford.net\/blog\/index.php?rest_route=\/wp\/v2\/posts\/158","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pwoodford.net\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pwoodford.net\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pwoodford.net\/blog\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pwoodford.net\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=158"}],"version-history":[{"count":0,"href":"https:\/\/pwoodford.net\/blog\/index.php?rest_route=\/wp\/v2\/posts\/158\/revisions"}],"wp:attachment":[{"href":"https:\/\/pwoodford.net\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=158"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pwoodford.net\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=158"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pwoodford.net\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=158"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}